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I will not go on and on explaining you why I love FOCACCIA bread so much, I just do. But I also love pest, especially on bread. Thats why I created this recipe with the perfect “combo“! Pesto & Sundried Tomatoes go very well together, don’t they?!

Thats why this is just one of the few recipes you can find here in my blog, please have a look at these too:

Focaccia with pesto in something I cant resist to, and if you match it with sundried tomatoes … even better.

I’ve used a round cake tin for this recipe, because I believe it is the right shape for this type of Focaccia bread: sliced as a cake and kinda thick.

Let’s see what you need to do.


for a 20-23cm baking tin

  • 75ml of warm water
  • 2ts of sugar
  • 7g of active yeast
  • 250g of flour
  • 25ml of olive oil
  • 1 ts of salt
  • 12-15 pieces of sundried tomatoes
  • 4 tbs of pesto sauce

Please note: you might need more water if the dough is too weak.

Please note: you will need extra olive oil at the end


  1. Place the yeast into the warm water in a bowl. Let it rest for 5 minutes.
  2. In the bowl of your standing mixer stir in the flour, olive oil, salt.
  3. Then add the yeast and water mixture
  4. Work this dough for at least 5 minute, 10 minutes if you are kneading it by hand
  5. Grease a plastic bowl and place the dough in it, cover it with clingfilm and leave it to raise for 1h.
  6. Turn the raised dough onto a floured surface
  7. Roll it out a little, must be 1,5cm, and try to keep a round shape.
  8. Transfer the shaped/rolled out dough into the baking tin. (lined with parchment paper)
  9. Cover the tin with clingfilm and let it rest for 20/25 minutes.
  10. By using your fingertips, poke some holes into the focaccia bread.
  11. Pour some extra olive oil all over
  12. Top with pesto sauce and sliced sundriend tomatoes.
  13. Sprinkle some salt all over it
  14. Bake in a pre-heated over at 180° for 20 minutes.


A very Mediterranean Focaccia!