Pesto Slathered Focaccia with Chef Joel Gamoran

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In this segment of Homemade Live, Chef Joel Gamoran takes focaccia to the next level with a flavorful twist: Pesto Slathered Focaccia! Watch as Joel guides you through making the perfect golden focaccia from scratch, complete with a homemade pesto that's bursting with fresh basil, zesty lemon, and cheesy goodness. Whether you're looking for a show-stopping appetizer or a savory snack, this recipe has it all-crispy edges, fluffy inside, and a bold pesto topping. Tune in to learn all the tips and tricks to bake up this delicious Italian bread right at home!
Recipe Below:
PESTO SLATHERED FOCACCIA
Servings: 8-10
Ingredients for Focaccia:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon sugar
- 1 1/4 cups warm water (110°F or 43°C)
- 3 1/2 cups all-purpose flour
- 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
- 2 teaspoons salt
- Coarse sea salt, for sprinkling
Ingredients for Homemade Pesto (with Cheese Folded In and Lemon Zest):
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts or walnuts
- 2 cloves garlic, peeled
- Zest of 1 lemon
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
Instructions:
Focaccia Dough:
In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, olive oil, and salt.
Pour in the yeast mixture and stir to form a rough dough.
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Preheat your oven to 425°F (220°C). Grease a baking sheet or a 9x13-inch (23x33 cm) baking dish with olive oil.
Punch down the risen dough and transfer it to the prepared baking sheet or dish.
Use your fingers to press and stretch the dough evenly into the pan, creating dimples in the surface.
Drizzle the top with olive oil, sprinkle with dried rosemary (if using), and season with coarse sea salt.
Cover the dough with a clean kitchen towel and let it rise for an additional 20-30 minutes while your oven preheats.
Bake the focaccia in the preheated oven for 20-25 minutes or until it's golden brown on top.
Homemade Pesto (with Cheese Folded In and Lemon Zest):
In a mortar and pestle, add the fresh basil leaves, pine nuts (or walnuts), garlic cloves, and lemon. Grind and crush the ingredients with the pestle until they form a coarse paste.
Slowly drizzle in the extra-virgin olive oil while continuing to grind and mix until the pesto reaches your desired consistency.
Season with salt and pepper to taste, and adjust the ingredients as needed.
After achieving the desired consistency, fold in the grated Parmesan cheese. Mix it in gently with the pestle until the cheese is well incorporated into the pesto.
Assembly:
Once the focaccia is slightly cooled, spread the homemade pesto (with cheese folded in and lemon zest) evenly over the top.
Use a sharp knife or pizza cutter to cut the focaccia into squares or desired shapes.
Serve your homemade focaccia with pesto squares as an appetizer, side dish, or snack.

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