Tangy sun-dried tomatoes and nutty roasted garlic deliver MASSIVE flavors in this incredibly soft pesto focaccia! Making it overnight makes it SO easy to prepare.
I’m by no means an expert, but I’m pretty sure scratch-made pesto focaccia is reason to be a little freaking excited today. To the point where half the pan disappears within minutes and ayyyy, there was no one else around but you.
Possibly to the point where you leave no evidence.
Guys, I’m SUCH a from-scratch bread kinda person. It’s the bread I grew up with so it has a special place in my heart and basically a designated spot in my everyday diet. Alongside things like roasted garlic + sun-dried tomatoes + pesto because we aren’t fools around here.
When we do homemade bread, we do it the right way. Otherwise white sandwich bread cinnamon toast is always a good fallback.
The absolute BEAUTY of this pesto focaccia is that the dough is made overnight. Seriously, I know it might sound like an involved process but hear me out: the dough is completely no knead, you throw it together within moments the night before, and the next day it will have developed SO much incredible flavor from sitting overnight.
And then, ya know we’re gonna throw some pesto, tomatoes, roasted garlic, and cheese on top. So there’s really no going wrong.
Aaaand…HOLY COW you won’t even believe how fluffy this focaccia bakes up. The flavors are incredible and each thick piece is loaded down with all the goods. Bread magic is what’s up here, guys.
This pesto focaccia is basically so loaded it’s practically like a super-thick style pizza. In other words, you can make a meal out of it if your heart desires so, okay?
Been done. Can confirm you will enjoy.
Roasted Garlic Sun-Dried Tomato Pesto Focaccia
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- 4 cups bread flour
- 1 teaspoon active dry yeast
- 3/4 cup room temperature water
- 1 tablespoon honey
- 2-1/2 teaspoons salt
- 1 tablespoon olive oil
- 1/2 cup prepared pesto
- 3 cloves roasted garlic, smashed
- 1-1/2 cups sun-dried tomatoes, thinly sliced
- 1/4 cup grated Asiago cheese
- In a large bowl, combine flour and yeast . Drizzle in water and add honey and salt. Stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
- The next day, preheat oven to 425F. Lightly grease a 9x13 baking sheet with 1 tablespoon olive oil. Punch risen dough down and gently gather into a smooth ball and pat into greased skillet. Cover skillet with plastic wrap and let rise 30 minutes.
- Once dough has risen, gently spread with pesto and use your fingers to make little indentations all over top.
- Bake focaccia at 425F 20 minutes, then sprinkle with roasted garlic, sun-dried tomatoes, and Asiago cheese. Roast an additional 10 minutes until a light golden brown. Cool focaccia 10 minutes before slicing into squares. Enjoy warm!