This homemade focaccia with pesto and mozzarella is a delicious twist on traditional Italian bread. Enriched with the fragrant flavors of basil and garlic, it is the perfect accompaniment to any Italian meal.
The dough is wonderfully soft, pillowy and dotted with puddles of melted mozzarella, creating a lovely textural contrast. With every bite a shot of aromatic pesto is released, making each piece a new taste experience.
Whether served as an appetizer, with a hearty pasta dish, or as a treat on its own, this focaccia is sure to be a crowd-pleaser. Prepare to savor the authentic taste of Italy with every delicious bite.
- 500g strong white bread flour, plus some for dusting
- 1 ½ tsp salt
- 7 g bag of rapid yeast
- 2 tablespoons extra virgin olive oil, plus some for drizzling
- 125 g ball mozzarella, drained
- 5 tbsp pesto (store bought or see recipe below)
- Sea salt for serving (optional)
Add 50g of basil leaves to a food
Processor and pulse into a pulp. Add
1 small garlic clove and 50 g roasted
Add pine nuts and stir until well combined.
Stir in 125 ml extra virgin olive oil and
25g grated Parmesan. Save leftovers
in a sterile jar, filled with a little olive
Oil for sealing. Lasts up to 3 weeks
in the refrigerator.
- Put the flour in a bowl and mix in the salt.
- Mix the yeast in 325 ml lukewarm water.
- Add water and oil to the flour and mix well with a plastic spatula or your hands.
- When most of the liquid has been incorporated, use your hands to knead all the ingredients into a dough ball.
- Place the dough on a lightly floured work surface and work by pulling and stretching for at least 10 minutes.
- Try to let in as much air as possible.
- Place the dough ball in a well-oiled bowl, cover with a little oil and a tea towel or cling film.
- Let rest in a warm, non-drafty place until doubled in size, about 1 hour.
- Now spread the dough out on a baking tray until it is about 20 x 30 cm in size.
- Let the dough rise again for about 30-40 minutes in a warm, draft-free place covered with a tea towel and about half its height.
- Preheat the oven to 180°C/160°C fan/gas 4.
- When the dough has risen, gently press in with your fingers to make some holes.
- Bake for about 15 minutes, then remove from the oven.
- Drizzle the mozzarella over the top and bake for another 5-10 minutes until golden brown and cooked through.
- Drizzle the pesto over the top and sprinkle with sea salt if desired.
- Serve immediately.
Equipment and tools
- mixing bowl
- food processor
- parchment paper
- knife or pizza cutter
This recipe contains the following allergens:
- Gluten (from bread flour)
- Dairy products (from mozzarella)
- Tree nuts (from the pine nuts in the pesto)
Before consuming, please ensure that you or your guests do not have any allergies or dietary restrictions to these ingredients.
Storage and leftovers
Store leftover focaccia with pesto and mozzarella in an airtight container or wrapped in plastic wrap. It is best consumed within 2-3 days.
To reheat, you can lightly toast the focaccia in a toaster or warm it in a preheated oven at 180°C for a few minutes until warmed through.
Health Benefits of Focaccia with Pesto and Mozzarella
Focaccia with pesto and mozzarella is not only delicious but also offers several health benefits. Let’s take a closer look at the nutritional benefits of this delicious dish:
1. Good source of carbohydrates
The strong white bread flour used in the recipe provides a significant amount of carbohydrates. Carbohydrates are the body’s main source of energy and consuming healthy carbohydrates can help fuel your brain, muscles and organs.
2. Rich in protein
The mozzarella cheese in the focaccia is a good source of protein. Protein is essential for building and repairing tissue, supporting muscle growth, and maintaining good overall health.
3. Heart-healthy fats
The extra virgin olive oil used in both the dough and pesto contains heart-healthy fats, especially monounsaturated fats. These fats can help lower bad cholesterol levels and reduce the risk of heart disease when consumed as part of a balanced diet.
4. Antioxidant-rich basil
Pesto, made from fresh basil leaves, is full of antioxidants. Antioxidants protect your cells from free radical damage, which may play a role in preventing chronic diseases such as cancer and heart disease.
5. Nutrient-rich pine nuts
Pine nuts, a key ingredient in pesto, are rich in essential nutrients such as magnesium, vitamin E and zinc. These nutrients contribute to various body functions, including supporting the immune system and promoting healthy skin.
6. Great taste with less sodium
By making your own pesto at home, you have control over the amount of salt used. This allows you to enjoy the flavors of the dish while reducing your sodium intake, which is beneficial for those with high blood pressure or those who want to limit their salt intake.
Remember to enjoy the focaccia with pesto and mozzarella in moderation as part of a balanced diet. It can be a filling treat that combines both taste and health benefits.