This pesto parmesan sourdough focaccia is for anyone who loves bold, herby flavor baked right into their bread. Instead of just using pesto as a topping, this dough is infused with pesto from the start, giving every bite a rich, garlicky, basil-forward flavor. Once baked, the focaccia is finished with an extra layer of pesto and a generous sprinkle of parmesan, creating a savory crust that’s crisp on the edges and soft and airy in the center. If parmesan isn’t your favorite, fresh mozzarella is an easy swap for a milder, meltier finish.
One of my favorite things about this focaccia is how customizable it is. You can fold ingredients like sun-dried tomatoes, olives, roasted garlic, or caramelized onions into the dough to level up the flavor, or scatter them over the top before baking for added texture and visual appeal. Cherry tomatoes, fresh herbs, flaky salt, or even a drizzle of olive oil after baking all work beautifully here. Whether you keep it simple or load it up, this pesto focaccia is incredibly versatile and makes the perfect side for dinner, appetizer for entertaining, or snack straight from the pan.
Why You’ll Love This Recipe
- Bold, herby flavor in every bite.
- Finished with extra pesto and parmesan for a savory, flavorful crust.
- Soft and fluffy inside with lightly crisp edges.
- Easy to customize with your favorite mix-ins and toppings.
- Versatile enough for dinner, entertaining, or snacking.
- Beginner-friendly but impressive to serve.
Quick Recipe Snapshot
- Prep Time: 25–30 minutes (plus fermentation time)
- Bake Time: 25–30 minutes
- Difficulty: Beginner–friendly
- Yield: 9×13 pan (12 slices)
- Flavor Profile: Herby, garlicky, savory
Ingredients
- Sourdough starter – flavor and fermentation
- Bread flour – structure and chew
- Water – hydrates the dough
- Salt – balances flavor
- Pesto – infused flavor in the dough and on top
- Parmesan cheese – savory topping (or mozzarella)
- Olive oil – prevents sticking and crisps the bottom
Equipment
No special tools required, use what you have
- Mixing bowl – for combining and kneading your dough.
- Dough whisk – makes mixing the starter, flour, and tomato powder easy and less messy.
- 9×13-inch pan – for baking your focaccia into a thick, golden, cheesy masterpiece.
Quick beginner tips
- Expect sticky dough: This is a high-hydration focaccia, so the dough will be soft and tacky—use lightly wet or oiled hands.
- Be gentle: Stretch and press the dough with your fingers instead of rolling it to keep air bubbles intact.
- Let fermentation do the work: Give the dough enough time to rise for the best flavor and texture.
- Oil the pan, not the top: A lightly oiled pan prevents sticking and helps create a crisp bottom.
- Don’t overdo the pesto: A little goes a long way—too much can weigh down the dough or make it greasy.
Coil Folds
Coil folds are a gentle way to strengthen your dough without traditional kneading, making them ideal for soft, high-hydration focaccia. Start by lightly wetting your hands so the dough doesn’t stick. Slide your hands under the center of the dough and lift it toward the top of the bowl. The dough should stretch naturally without tearing—if it feels tight or starts to tear, lift a little less high next time. Let the dough fall back onto itself, folding underneath to create a coil. This motion builds structure while keeping the dough light and airy.
Repeat the lift-and-coil on all sides, rotating the bowl about 90 degrees as you go. Work slowly and keep your hands slightly wet to avoid tearing. After each round of folds, cover the dough and let it rest for about 30 minutes. These rest periods allow the gluten to relax and the dough to continue fermenting, which improves both flavor and texture.
During the second coil fold, gently sprinkle in a small amount of finely grated parmesan cheese as you lift and coil the dough. Adding the cheese at this stage helps distribute it evenly throughout the dough without weighing it down or disrupting fermentation. Over the course of four coil folds, spaced about 30 minutes apart, the dough will become smoother, stronger, and more elastic—ready to be shaped into a flavorful pesto focaccia with a soft interior and beautifully structured crumb.
Sample Baking Schedule
I always like to see a sample baking schedule so I can better understand what my time commitment looks like before I start baking. So below is a sample baking schedule with an overnight cold proof.
| Day 1 9 p.m. | Feed your starter at a high ratio – 1:5:5 in the winter or 1:10:10 in the summer |
| Day 2: 9 a.m. | Mix up your dough & begin fermentolyse |
| 9:30 a.m. | Add salt and mix until everything is incorporated |
| 10:00 a.m. | Coil fold 1 |
| 10:30 a.m. | Coil fold 2 – add shredded parmesan cheese |
| 11:00 a.m. | Coil fold 3 |
| 11:30 a.m. | Coil fold 4 & finish bulk fermentation – allow dough to double |
| 3 p.m. | Transfer dough into oiled 9×13 pan. Gently stretch dough until it almost fills pan. Cover & place in the fridge overnight. |
| Day 3 1 p.m. | Remove from fridge and begin second rise. |
| 4:30 p.m. | Preheat your oven. Lightly oil your hands and gently dimple the dough. Top with additional pesto and shredded parmesan cheese |
| 5 p.m. | Bake for 25-30 minutes until cooked through and golden. |
| 5:30 p.m. | Let cool for 10 minutes and then remove from the pan to prevent a soggy bottom. Let cool an additional 10-30 minutes |
| 5:45-6 p.m. | Slice and enjoy! |
Sourdough Pizza Focaccia FAQs
Why isn’t my focaccia dough rising?
If your focaccia dough isn’t rising, the most likely culprit is an inactive starter or not being patient enough. Make sure your sourdough starter is bubbly, active, and has been fed recently. Dough also needs a warm, draft-free environment to rise properly. Sometimes it just needs more time—especially in cooler kitchens. Be patient and give it a little extra rise time if needed. Remember, sourdough baking is all about patience – and focaccia is best when you push bulk fermentation as long as you can.
How do I get my focaccia soft and airy?
Soft, airy focaccia comes from the right flour, gentle handling, and proper fermentation. Use bread flour for more structure and gluten development. Don’t over-knead the dough—just enough to bring it together. Then use a series of coil folds to build strength. If you’re using all purpose flour, or a lower quality bread flour, try adding 20-25 grams of vital wheat gluten to your mixture. This will help your flour be able to absorb all the water in the high-hydration dough.
Make sure you allow it to rise fully and fold in any toppings gently to keep the dough light. A final rest after shaping before baking helps create that pillowy texture.
Why isn’t my focaccia browning evenly?
Uneven browning usually comes from oven temperature or pan choice. Make sure your oven is fully preheated before baking. Using a pan that distributes heat evenly, like a heavy-duty 9×13-inch pan, helps as well. Brushing the dough with olive oil before baking encourages a golden, crispy exterior. You can also rotate the pan halfway through baking for consistent color.
How do I prevent toppings from sinking into the dough?
To prevent toppings from sinking, fold some of your mix-ins—like pepperoni, cheese, or roasted garlic—into the dough before shaping. Save extra toppings for the top. This creates pockets of flavor throughout without weighing down the dough. Pressing them gently into the surface before baking also helps keep everything in place.
When should I add parmesan cheese to the dough?
For this recipe, finely grated parmesan is best added during the second coil fold. This allows the cheese to distribute evenly without tearing the dough or interfering with fermentation. Adding it too early can make mixing difficult, and adding it too late can prevent even distribution.
Can I swap the parmesan for mozzarella or another cheese?
Absolutely. If you prefer a milder flavor, fresh mozzarella works well as a topping. For mix-ins, stick with low-moisture cheeses and add them sparingly so they don’t weigh down the dough or make it soggy.
How do I store or reheat sourdough focaccia?
Store baked focaccia at room temperature for up to two days, tightly wrapped. For longer storage, freeze it well-wrapped. To reheat, warm in a 350°F oven for a few minutes to refresh the texture and flavor.
I’d love to hear what you think if you give these a try! Leave a comment below with your questions or thoughts, and don’t forget to tag me in your bakes on Instagram — I’m @NicholeBakesBread. Seeing your bakes makes my day, and I can’t wait to see your focaccia!
Pesto Parmesan Sourdough Focaccia
Equipment
- Large Mixing Bowl
- dough whisk
- Kitchen scale
- 9×13 baking dish
Ingredients
For the Dough
- 100 grams sourdough starter active and at peak
- 425 grams water
- 10 grams salt
- 30 grams pesto
- 500 grams bread flour
- 75 grams finely shredded parmesan cheese optional
For the topping
- 75 grams finely shredded parmesan cheese
- 20 grams pesto measure with your heart here, for a more subtle flavor don't add any additional pesto on top
- Optional: sun dried tomatoes, mozzarella cheese, artichokes, olives, onion, roasted garlic, red pepper flakes for topping as desired
Instructions
Feed your start
- About 12 hours before you’re ready to mix up your bread, you’ll need to make sure to feed your sourdough starter. Feed at 1:10:10 ratio – 6 grams sourdough starter, 60 grams flour, 60 grams water. Stir well until everything is incorporated and there are no dry bits of flour remaining. Cover and place somewhere warm overnight. You can also substitute 10 grams of bubbly sourdough starter if you prefer.
Mix the Dough
- In a large mixing bowl combine 415 grams water, 100 grams active sourdough starter, 30 grams pesto, and 500 grams of bread flour. Mix together with a dough whisk or a spoon until a sticky dough forms. Continue mixing for an additional 5 minutes to begin to develop the gluten. Cover and let rest for 30-60 minutes.
- Fermentolyse: Add the salt and remaining 10 grams of water. Use your fingers to squeeze and pinch the dough until all the salt is incorporated and you don’t feel any granules on your fingers. The dough is going to be really sticky and wet, but should stay together. If it’s too wet, you may need to add a little extra flour at this point. Cover and let rest 30 minutes before beginning coil folds.
Coil Folds
- Coil folds help strengthen your dough without traditional kneading. You’ll do a series of them over the first couple of hours of bulk fermentation.
- Prepare your hands: Wet your hands lightly with water. This prevents the sticky dough from sticking to your fingers. Lift the dough: Slide your hands gently under the middle of the dough. Lift the dough up toward the top of the bowl. The dough will stretch naturally — it should stretch without tearing. If it tears, lift a little less high next time. Let it coil: Once the dough is lifted, let it fall back onto itself, folding the dough underneath naturally. This creates the “coil” shape and helps build strength. Repeat on other sides: Repeat the lift-and-coil on the opposite side of the dough. Then, rotate the bowl about 90 degrees and repeat on both new sides. Keep your hands wet and work slowly — rushing can tear the dough. Rest: Cover the dough and let it rest for about 30 minutes. Coil fold #1: about 30 minutes after autolyse is complete Coil fold #2: 30 minutes later. This is when I like to add the 75 grams of shredded parmesan cheese – it’s optional, but really delicious. Adding inclusions during this stage helps to make sure they’re evenly distributed throughout the dough. Coil fold #3: 30 minutes later Coil fold #4: 30 minutes later
- Finish bulk fermentation: Cover the dough and let rise for a couple more hours (longer in the winter when it’s cold). You’ll know the dough is ready to shape when the dough is puffed up, jiggles when you shake the bowl, has scattered bubbles visible on the sides and top. With focaccia you are looking for your dough to nearly double in size. If in doubt, let it rise longer.
- Shaping: Prepare your 9×13 baking dish by spraying with your favorite non-stick spray. Then drizzle about 2 tablespoons of olive oil into the bottom of the pan and try to evenly spread it across the bottom. Dump your dough into the baking dish and gently stretch it so it reaches the corners.
- Cold Fermentation: Cover the dough and refrigerate overnight up to 36 hours. If you want to bake the same day, you can skip this step and let the dough rise for about 2-3 hours in the pan until it’s puffed up and risen. Then bake according to recipe directions.
Day 2: Baking
- Remove pan from the fridge and let dough rise until it’s puffed up and jiggly. This will 3-5 hours, assuming your dough is about 78-80F. If your dough is cooler, this will take longer. The focaccia dough will begin to bubble up as it rises on the counter and the dough will become light and airy.
- Preheat your oven to 425 °F
- Drizzle 1 tablespoon of olive oil over the top of the dough and gently dimple the dough. Be careful not to deflate the dough, just gently dimple it so it has that signature focaccia look. Start at the top of the pan and work your way down the dough until the entire focaccia is dimpled and bubbly.
- Carefully drop small spoonfuls of pesto around the top of the dough and top with remaining parmesan cheese.
- Baking: Bake at 425 °F for about 30 minutes until baked through and internal temperature reaches 200 °F. If your cheese is getting too dark you can cover the top with tin foil while the center finishes baking.
- Once finished, let cool in the pan about 5 minutes and then carefully transfer to a wire rack to finish cooling – this keeps the bottom from getting soggy. Let cool for at least 30 minutes before slicing and serving.
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