Tomato Basil Mozzarella Focaccia
Tomato Basil Mozzarella Focaccia
If you're looking for a sourdough focaccia that tastes like it came from your favorite Italian bakery, this Sun-Dried Tomato, Basil Pesto & Mozzarella Sourdough Focaccia is it!
Made with an airy sourdough focaccia dough, swirls of basil pesto, tangy sun-dried tomatoes, and melty mozzarella cheese, every bite is packed with incredible flavor and the perfect dish for your next summer get together!
Why You'll Love This Recipe
- Made with active sourdough starter
- Crispy golden edges
- Soft and airy interior
- Packed with pesto flavor
- Loaded with mozzarella cheese
- Perfect for entertaining
- Great for sandwiches and leftovers
Want to make a sandwich? PERFECT!
try this one -
Chicken Caesar Focaccia Sandwich
Fill with:
- Grilled chicken
- Romaine lettuce
- Parmesan cheese
- Caesar dressing
The pesto focaccia takes a classic chicken Caesar wrap to the next level.
Variations
Chicken Pesto Focaccia
Add shredded rotisserie chicken before baking.
Caprese Focaccia
Use fresh mozzarella and sliced cherry tomatoes.
Spinach Pesto Focaccia
Add fresh spinach leaves before baking.
Italian Herb Focaccia
Sprinkle with oregano, basil, and rosemary before baking
Serving Suggestions
This focaccia pairs beautifully with:
- Grilled chicken
- Pasta dishes
- Caesar salad
- Italian wedding soup
- Tomato soup
- Charcuterie boards
It also makes incredible sandwiches the next day.
Storage
Store covered at room temperature for up to 2 days.
For longer storage, refrigerate up to 5 days.
Reheat slices in the oven or air fryer for the best texture.
Frequently Asked Questions
Can I make this overnight?
Yes! After the stretch and folds, place the dough in the refrigerator overnight and continue the next day.
Can I use store-bought pesto?
Absolutely. Homemade or store-bought pesto work well.
Can I freeze focaccia?
Yes. Wrap slices tightly and freeze for up to 3 months.
Cozy tip from my kitchen to yours <3
Serve warm with olive oil and balsamic vinegar for dipping. It's simple, beautiful, and always one of the first things to disappear at family gatherings.
Tomato Basil Mozzarella Focaccia
Courtney Moody
6
2 hours
30 minutes
705
Italian
Lunch
If you're looking for a sourdough focaccia that tastes like it came from your favorite Italian bakery, this Sun-Dried Tomato, Basil Pesto & Mozzarella Sourdough Focaccia is it.
Made with an airy sourdough focaccia dough, swirls of basil pesto, tangy sun-dried tomatoes, and melty mozzarella cheese, every bite is packed with incredible flavor and the perfect dish to bring to your next summer get together!
Ingredients
125 g bubbly sourdough starter
350 g filtered water
30 g olive oil
20 g tomato paste
620 g all-purpose flour
10 g salt
1 cup sun-dried tomatoes, patted dry and chopped
1 cup pesto
1 cup fresh mozzarella cheese, grated
Directions
In the morning, feed your sourdough starter. In the afternoon when your starter has doubled in size, assemble your dough.
In a large mixing bowl, combine the bubbly sourdough starter, filtered water, tomato paste and olive oil. Stir until well mixed.
Add the all-purpose flour, and salt to the mixture. Use a wooden spoon or your hands to combine until a shaggy dough forms, about 2 minutes.
Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.
After the resting period, add in your sun-dried tomatoes and perform your first stretch and fold by taking one side of the dough and pulling it up and over itself, rotating the bowl each time and ensuring that the tomatoes are evenly distributed.
Cover and let rest for 30 minutes.
Perform one more stretch and fold until you have a semi smooth dough. Cover with a damp tea towel or bowl cover and let rest on the counter overnight for 8 - 10 hours.
In the morning, the dough should have risen and doubled in size. Lightly grease a 9x13 inch baking pan with olive oil. Gently transfer the dough to the pan, stretching it to fit without deflating too much.
Take have of your pesto and spread an even layer over the dough. Sprinkle or spread (if you are using fresh) mozzarella over the pesto. Take one side of the dough and carefully fold it over and in half like an envelope. Repeat on the other side and flip it over in the pan so everything is covered in oil and seam side dough.
Cover and let rest for 1 - 2 hours to puff up.
After your dough has rested, spread the rest of the pesto over the top of your dough and using your fingers, dimple the surface of the dough, creating small pockets. Finish with a generous amount of mozzarella cheese.
Cover the pan with a cloth and let it rise again for about 30 minutes while you preheat your oven to 425°F (220°C).
Bake the focaccia in the preheated oven for 25 to 30 minutes, or until golden brown and the cheese is bubbly. The internal temperature of the focaccia should reach at least 190°F (88°C).
Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool slightly before slicing and serving.
Enjoy alone or as a delicious summer sandwich!
