Pesto Focaccia with Confit Tomatoes, Olives, and Feta
Pesto Focaccia with Confit Tomatoes, Olives, and Feta
Ingredients
For the Focaccia Dough (or use store-bought)
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil, plus more for greasing
For the Topping
- 1/2 cup pesto, plus 2 tablespoons for drizzling
- 1 cup tomatoes confit, drained if in excess oil
- 4 ounces feta cheese, cubed
- 1/2 cup black olives, pitted and halved
- 1/2 teaspoon flaky sea salt, optional
Instructions
- 1
If making dough from scratch: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add flour, salt, and 1/4 cup olive oil. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size. (If using store-bought dough, proceed to step 2 after it has proofed according to package directions).
⏱️ 90 min
- 2
Lightly oil a large round metal bowl (or the bowl the dough proofed in). Transfer the proofed focaccia dough to the bowl. Gently stretch and pull the dough by hand to begin to flatten it slightly.
⏱️ 2 min
- 3
Pour 1/2 cup of pesto directly onto the dough in the bowl.
⏱️ 1 min
- 4
Using both hands, thoroughly mix and knead the pesto into the dough until it is evenly distributed and marbled green. This will take a few minutes of folding and pressing.
⏱️ 5 min
- 5
Preheat your oven to 400°F. Line a 9x13 inch rectangular baking tray with parchment paper and lightly grease the parchment paper with olive oil.
⏱️ 10 min•🌡️ 400
- 6
Transfer the pesto-infused dough to the prepared baking tray. Gently spread the dough out with your hands to fill the tray, working it to the edges. If the dough springs back, let it rest for 5 minutes and then continue stretching.
⏱️ 3 min
- 7
Drizzle the remaining 2 tablespoons of pesto onto the surface of the dough in the baking tray.
⏱️ 1 min
- 8
Using your fingertips, dimple the dough all over, pressing down firmly to create indentations and further spread the pesto across the surface.
⏱️ 2 min
- 9
Spoon the tomatoes confit onto the dimpled focaccia dough. Use your hands to spread them evenly and press them gently into the dough.
⏱️ 2 min
- 10
Sprinkle the cubed feta cheese evenly over the entire surface of the focaccia. Gently press the cheese cubes into the dough.
⏱️ 1 min
- 11
Scatter the black olives over the focaccia.
⏱️ 1 min
- 12
Sprinkle with flaky sea salt, if desired. Place the prepared focaccia into the preheated oven and bake for 25-30 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200°F.
⏱️ 25 min•🌡️ 400
- 13
Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Focaccia with Confit Tomatoes, Olives, and Feta
For the Focaccia Dough (or use store-bought)
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil, plus more for greasing
For the Topping
- 1/2 cup pesto, plus 2 tablespoons for drizzling
- 1 cup tomatoes confit, drained if in excess oil
- 4 ounces feta cheese, cubed
- 1/2 cup black olives, pitted and halved
- 1/2 teaspoon flaky sea salt, optional
Instructions
- 1
If making dough from scratch: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add flour, salt, and 1/4 cup olive oil. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size. (If using store-bought dough, proceed to step 2 after it has proofed according to package directions).
⏱️ 90 min - 2
Lightly oil a large round metal bowl (or the bowl the dough proofed in). Transfer the proofed focaccia dough to the bowl. Gently stretch and pull the dough by hand to begin to flatten it slightly.
⏱️ 2 min - 3
Pour 1/2 cup of pesto directly onto the dough in the bowl.
⏱️ 1 min - 4
Using both hands, thoroughly mix and knead the pesto into the dough until it is evenly distributed and marbled green. This will take a few minutes of folding and pressing.
⏱️ 5 min - 5
Preheat your oven to 400°F. Line a 9x13 inch rectangular baking tray with parchment paper and lightly grease the parchment paper with olive oil.
⏱️ 10 min•🌡️ 400 - 6
Transfer the pesto-infused dough to the prepared baking tray. Gently spread the dough out with your hands to fill the tray, working it to the edges. If the dough springs back, let it rest for 5 minutes and then continue stretching.
⏱️ 3 min - 7
Drizzle the remaining 2 tablespoons of pesto onto the surface of the dough in the baking tray.
⏱️ 1 min - 8
Using your fingertips, dimple the dough all over, pressing down firmly to create indentations and further spread the pesto across the surface.
⏱️ 2 min - 9
Spoon the tomatoes confit onto the dimpled focaccia dough. Use your hands to spread them evenly and press them gently into the dough.
⏱️ 2 min - 10
Sprinkle the cubed feta cheese evenly over the entire surface of the focaccia. Gently press the cheese cubes into the dough.
⏱️ 1 min - 11
Scatter the black olives over the focaccia.
⏱️ 1 min - 12
Sprinkle with flaky sea salt, if desired. Place the prepared focaccia into the preheated oven and bake for 25-30 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200°F.
⏱️ 25 min•🌡️ 400 - 13
Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
⏱️ 15 min