Roasted tomato focaccia finished with generous homemade basil pesto and creamy burrata. Built on an easy overnight no‑knead focaccia dough, this bread is light and airy with a crisp golden crust and soft, tender crumb.
We bake focaccia weekly at home because it’s simple to prepare, endlessly adaptable and tastes incredible straight from the oven. For sandwiches we often keep the topping basic — oregano or fresh rosemary — while for serving by the slice we like bolder toppings. Cherry tomato with anchovy is a classic, and this roasted tomato focaccia with pesto and burrata is a recent favourite for its bright, fresh flavours.
The dough requires no kneading: a few stretch-and-folds develop structure and airiness. If you can, mix the dough the day before and let it proof overnight in the fridge — that extra time develops flavor and gives the dough better structure.
Ingredient notes
- Italian 00 flour or bread flour: either works well. Aim for flour with at least 12% protein to achieve the classic chewy crumb.
- Yeast: instant yeast is preferred because it can be mixed directly into the flour. If your yeast requires activation, follow the packet instructions and use a portion of the recipe water to bloom it first.
- Pesto: fresh basil, pine nuts, garlic, Parmigiano Reggiano and olive oil make a bright pesto. Pine nuts can be swapped for walnuts or pistachios; Pecorino can replace Parmigiano if you prefer.
- Cherry tomatoes: a mix of red and orange cherry tomatoes adds colour and sweetness.
- Burrata: stracciatella or fresh ricotta are fine alternatives.
Recipe tips
Make your own pesto: jarred versions don’t match the flavour of fresh pesto, and a quick food‑processor blitz takes only a few minutes.
Check your yeast: different types of dried yeast have different handling instructions; confirm whether yours needs activating in water before using.
Room temperature affects proofing: in warm weather the dough can double in 1.5–2 hours; in cool conditions it may take up to 4 hours. Watch the dough, not the clock.
FAQ
My yeast needs to be activated first. What do I do?
No problem — use some of the recipe water to activate your yeast per packet instructions, then add it to the flour with the remaining water.
Other pesto options
If you want to vary the flavour, try another pesto instead of basil — arugula for a peppery note, sun‑dried tomato for umami richness, parsley for a milder green, or pistachio for a nutty twist that pairs beautifully with tomatoes and burrata.
- Arugula pesto — adds a peppery kick
- Sun‑dried tomato pesto — very umami and delicious
- Parsley pesto — a bright alternative to basil
- Pistachio pesto — nutty and rich with tomatoes and burrata
More focaccia recipes to try
Bread & Savory Bakes
Cherry Tomato Focaccia with Anchovies and Oregano
Pizza
Focaccia Pizza
Bread & Savory Bakes
Walnut Focaccia
Bread & Savory Bakes
Easy Overnight No Knead Focaccia
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Tomato Focaccia with Pesto and Burrata
By Emily
Use the camera icon in the original post to toggle step-by-step photos. A light, airy focaccia topped with roasted cherry tomatoes, fresh basil pesto and burrata. The summary video demonstrates the stretch-and-fold and coil-fold technique for the dough.
Equipment
- 14×11 inch baking tray (or similar)
- Baking parchment
Ingredients
For the dough
- 500 g Italian 00 flour or bread flour (approx 3 3/4 cups, spooned and levelled)
- 400 ml water (1 2/3 cups)
- 1 g (1/4 tsp) instant yeast (check notes)
- 4 tbsp olive oil, plus 4–6 tbsp for greasing and topping
- 7 g (1 level tsp) fine salt, plus sea salt flakes for topping
For the pesto
- 30 g fresh basil (2 packed cups)
- 15 g pine nuts (about 2 tbsp)
- 1 garlic clove
- 25 g Parmigiano Reggiano (about 1/4 cup finely grated)
- 45 ml (3 tbsp) olive oil
- Salt, to taste
For the topping
- 15 cherry tomatoes, halved
- 1 ball burrata
- Olive oil, for drizzling
- Sea salt flakes
Instructions
- Place the flour in a large mixing bowl. Add the yeast and salt at opposite sides of the bowl. If your yeast needs activation, use some water from the recipe and follow packet instructions.
- Add the water and olive oil, then stir with a spoon until no dry bits remain. The dough will be very wet and sticky.
- Cover the bowl and rest for 30 minutes.
- Wet your hands and perform a simple fold: fold each edge of the dough into the middle using one hand. Cover and rest 30 minutes.
- Repeat the fold once more and rest another 30 minutes.
- Do a coil fold next: pick the dough up from the middle, stretch it up until edges begin to release, then let it fold back. Repeat 3–4 times until the dough can be lifted out of the bowl without tearing. Place it back so the ends fold in on themselves, repeat from the opposite side, then rest 30 minutes. Repeat the coil fold two more times with 30 minutes rest between each.
- Cover and let the dough proof until doubled (about 2–4 hours). Once doubled, refrigerate overnight or up to 48 hours for best flavour.
- The next day, line a baking tray (14×11 inch) with parchment. Drizzle a little olive oil under the parchment to help it stick, then add 2–3 tbsp oil on top.
- Remove the dough from the fridge, tip it onto the tray, fold the long ends over each other and turn the dough seam-side down. Drizzle with more oil, cover with plastic wrap and proof until doubled again (1–3 hours depending on room temperature).
- Preheat the oven to 230°C (450°F). Oil your hands and create dimples all over the dough with your fingers, taking care not to burst air bubbles.
- Top with halved cherry tomatoes, cut side up, gently pressing them into the dough. Sprinkle with sea salt and a final drizzle of olive oil. Bake for 20–25 minutes until golden and crisp.
To make the pesto
- Put basil, pine nuts, garlic, Parmigiano Reggiano and olive oil into a food processor, or use an immersion blender, and blitz until smooth. Season with salt to taste.
- When the focaccia is baked, drizzle with extra olive oil and let it cool at least 15 minutes. Top with dollops of burrata and spoonfuls of pesto to taste.
Notes
- Use a kitchen scale: weighing ingredients, especially flour, yields the most consistent results.
- Storage: focaccia is best the same day. Once cool, wrap in foil to preserve freshness.
Helpful info for all recipes
- We use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless specified.
- Recipes are tested using a fan (convection) oven.
Nutrition
Calories: 397 kcal | Carbohydrates: 36 g | Protein: 11 g | Fat: 24 g | Saturated fat: 5 g | Sodium: 412 mg
Nutrition information is automatically calculated and should be used as an approximation.
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