Focaccia À La Tomatade Et Pesto Recipe

Activate and mix

In a large bowl, combine warm water, sugar (or honey) and instant dry yeast. Stir and let sit 5–7 minutes until foamy. Add 1/4 cup of the olive oil, the flour and 1 1/2 teaspoons of the salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). If dough is very sticky, wet your hands rather than adding more flour; focaccia should be slightly soft and tacky.

First rise

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–90 minutes, until doubled in size.

Shape and second rise

Generously oil a 9x13-inch (or similar) baking pan with olive oil. Gently press the risen dough into the pan, stretching it to the corners. Cover loosely and rest 20–30 minutes for a short second rise. Preheat oven to 425°F (220°C) while dough rests.

Dimple and prep for topping

Using your fingertips, press deep dimples all over the dough (about 1/2 inch deep). Drizzle 1 tablespoon olive oil evenly over the dough and use your fingers to spread it into the dimples. Sprinkle 1 teaspoon coarse sea salt across the surface but reserve final garnish for after baking.

Cook tomatade

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add minced garlic and cook until fragrant (30–45 seconds). Add chopped tomatoes, balsamic vinegar, brown sugar, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently, stirring occasionally, until mixture reduces and thickens slightly, 12–15 minutes. Taste and adjust seasoning; it should be a thick, spreadable compote.

Cool slightly

Remove from heat and let the tomatade cool 5–10 minutes so it won't overly soften the focaccia when spread.

Blend pesto

In a mini food processor or blender, combine basil leaves, pine nuts, grated Parmesan, 1 garlic clove, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse while drizzling in the 1/2 cup olive oil until you reach a slightly loose, spreadable consistency. Scrape down the sides and taste; adjust salt or lemon as needed. Transfer to a bowl and refrigerate until ready to use.

Top with tomatade

Spoon dollops of the cooled tomatade across the dimpled focaccia, leaving some space between dollops. Using the back of a spoon, gently spread each dollop into a small patch—do not completely cover the dough; focaccia benefits from baked pockets of olive oil and dough.

Bake

Place the pan in the preheated 425°F (220°C) oven and bake 18–22 minutes, rotating halfway, until the focaccia is golden brown on top and cooked through. If the tomatade darkens too quickly, tent lightly with foil for the last few minutes.

Cool and dress

Remove focaccia from the oven and let rest 5 minutes. Drizzle the reserved 2 tablespoons olive oil over the warm surface. Spoon or streak the basil pesto over the focaccia in ribbons or dollops. Scatter fresh basil leaves and sprinkle the remaining flaky/coarse sea salt to taste.

Slice and serve

Transfer focaccia to a cutting board, slice into squares or strips and serve warm. Leftovers keep covered at room temperature for 1 day or refrigerated up to 3 days (reheat briefly to refresh texture).