If you’ve been following my pull-apart focaccia series, you know I’m always looking for new ways to turn this bread into something special. This pesto version is one of my favorite savory recipes yet, and considering the garlic parmesan original has over 4 million views, that’s saying something.
This recipe takes tender sourdough (or yeasted) dough chunks and dips them directly into homemade basil pesto (or store bought if that’s easier), rolls them in a crispy parmesan coating, then finishes everything with melted mozzarella and a drizzle of fresh, bright green pesto. The result is golden, herbaceous, cheesy, and absolutely perfect for tearing apart and sharing.
The best part? No complicated shaping or lamination. Just tear, dip, roll, and bake. It looks like something from an upscale Italian restaurant but it’s surprisingly straightforward to make at home and perfect for sharing.
Jump to:
- Why You’ll Love This Recipe
- Recipe
- Yeast Conversion Instructions
- Why Dimple Focaccia?
- Tips for Success
- Troubleshooting
- Storage
- Nutrition
- FAQs
- More Pull-Apart Focaccia Recipes
Why You’ll Love This Recipe
The pesto is baked into every bite. Instead of just drizzling pesto on top like most recipes, we’re coating each individual chunk before baking. This means the pesto flavor gets into every crevice and pull-apart piece. It’s not a garnish, it’s integral to the bread.
Double pesto for maximum flavor and color. Basil oxidizes when baked and turns dark green. So we add pesto twice, once before baking for deep caramelized flavor, and again optionally with fresh pesto after baking for that bright green color and fresh taste.
No shaping skills required. You literally just tear the dough into chunks with your hands. No rolling, no fancy techniques, no stress. If you can dip things and arrange them in a pan, you can make this.
Perfect for gatherings. This is the kind of recipe that makes you look like a baking genius but doesn’t actually require much skill. Serve it as an appetizer, a side dish, or the star of the meal. People will be pulling it apart and going back for more.
Works with store-bought pesto. I’m sharing the tree nut free pesto recipe below because I’m allergic to pine nuts, but you can absolutely use your favorite store bought pesto if that’s easier. No judgment.
Better digestion. The long sourdough fermentation breaks down gluten and starches, making this easier on your digestive system than regular yeasted bread. Plus, that slow fermentation develops more complex flavors.
Pesto Pull-Apart Focaccia
Equipment
- Large mixing bowl
- kitchen scale l(recommended for accuracy)
- 9×13 inch baking pan
- Parchment paper
- Food processor or blender (for pesto)
- Box grater or microplane
- Shallow bowls or plates (for dipping and coating)
- Plastic wrap or clean bag
Ingredients
FOR THE SOURDOUGH FOCACCIA DOUGH:
- 500 g bread flour about 4 cups
- 400 g water about 1⅔ cups
- 75 g active sourdough starter about ⅓ cup
- 10 g salt about 2 teaspoons
FOR THE PESTO:
- 2 cups fresh basil leaves packed
- ½ cup olive oil
- ⅓ cup parmesan cheese freshly grated
- 2 tablespoons romano cheese
- 3 tablespoons butter
- 2 cloves garlic
FOR THE PARMESAN COATING:
- 1 cup parmesan cheese finely grated
- 2 to 3 tablespoons cornstarch about 25g
- 1 to 2 teaspoons garlic powder optional
FOR FINISHING:
- 1 to 2 cups low moisture mozzarella cheese shredded (115g to 225g, optional)
- Fresh basil leaves for garnish
- Flaky sea salt optional
- ¼ cup reserved pesto for drizzling
Instructions
- Make the sourdough dough. In a large bowl, combine the bread flour, water, active sourdough starter, and salt. Mix with a wooden spoon, spatula, or your hands until no dry flour remains. The dough will be very sticky. Cover the bowl with a damp towel or plastic wrap.
- Bulk ferment the dough. Let the dough sit at room temperature for 8 to 12 hours. The timing depends on your kitchen temperature. In a warmer kitchen (75 to 78°F), check around 8 hours. In a cooler kitchen (68 to 70°F), it may need the full 12 hours. The dough is ready when it’s puffy, nearly doubled in size, and full of visible bubbles. When you shake the bowl, the dough should jiggle.
- Make the pesto. While the dough is fermenting, add the basil leaves, olive oil, parmesan, romano, butter, and garlic to a food processor or blender. Blend until completely smooth, stopping to scrape down the sides as needed. If making ahead, let the pesto come to room temperature before using (1 to 2 hours out of the fridge). It should be fluid and pourable, not thick with solidified butter. Reserve about ¼ cup of pesto for finishing.
- Prepare the parmesan coating. Grate a block of parmesan on a box grater. For the finest coating, add the grated parmesan and cornstarch to a food processor and pulse until super fine and powdery. Transfer to a shallow bowl or plate and add the garlic powder if using. Whisk to combine evenly.
- Set up your workspace. Line a 9×13 inch baking pan with parchment paper. Have your room temperature pesto, parmesan coating mixture, and lined pan all within reach.
- Portion the dough. Once bulk fermentation is complete, lightly grease your hands with oil. Turn the dough out onto a lightly greased work surface or work directly from the bowl. Using greased hands or a bench scraper, tear the dough into 2 to 3 inch chunks. You should get about 20 to 24 pieces. They don’t need to be uniform.
- Coat the chunks. Take each dough chunk and dip it into the pesto, turning to coat all sides generously. Let excess drip off briefly but keep them well saturated. Immediately roll the pesto coated chunk in the parmesan coating mixture, turning until all sides are coated. The pesto acts as glue for the coating to stick.
- Arrange in the pan. Place each coated chunk into the prepared pan as you work. Nestle them close together but don’t pack them too tight. They should be touching or almost touching. This creates the pull apart effect as they proof and bake together.
- Second proof. Loosely cover the pan with plastic wrap or a damp kitchen towel. Let it sit at room temperature for 1 to 2 hours. The chunks should puff up noticeably and look airy. They’ll expand and touch each other more firmly. Don’t over proof. The dough should be puffy but not completely doubled again.
- Preheat the oven. While the dough is proofing, preheat your oven to 425°F (220°C). Make sure it’s fully preheated before baking.
- Dimple the dough. Once the second proof is complete and right before baking, use your fingertips to dimple the entire surface. Press down gently all over, creating small indentations everywhere. This pushes the pesto and coating down into the dough, creating marbled swirls throughout. It also helps the focaccia maintain its texture during baking.
- Bake. Uncover the pan and place it in the preheated oven. Bake for 20 minutes. The focaccia should be starting to turn golden brown.
- Add the cheese. Pull the pan out of the oven and quickly sprinkle the shredded mozzarella evenly over the top if using. Work quickly to avoid losing too much heat. Return to the oven immediately.
- Finish baking. Bake for another 5 to 10 minutes. The cheese should be fully melted and bubbly, and the focaccia should be deeply golden brown with some darker caramelized spots.
- Add fresh pesto and serve. As soon as you remove the focaccia from the oven, drizzle the reserved fresh pesto all over the top. The heat will help it settle into the nooks and crannies while keeping the bright green color. Scatter fresh basil leaves over the top and sprinkle with flaky sea salt if desired. Let cool for about 5 minutes, then serve warm.
Notes
Mix the flour, water, yeast, and salt in a large bowl until no dry flour remains. The dough will be sticky. Cover and let rise for 1 to 1.5 hours until puffy and nearly doubled. Optional: Do a stretch and fold at the 30 minute mark. Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3 to 4 times total. Prepare your pesto (make sure it’s room temperature) and parmesan coating while the dough rises. Once risen, tear the dough into 2 to 3 inch chunks (about 20 to 24 pieces). Dip each chunk generously in pesto, then roll in parmesan coating. Arrange coated chunks in a parchment lined 9×13 inch pan. Cover and let rise for 45 minutes to 1 hour until puffy. Right before baking, use your fingertips to dimple the surface all over. Bake at 425°F for 20 minutes. Add mozzarella (if using) and bake for 5 to 10 more minutes. Drizzle with reserved fresh pesto immediately after removing from oven. Garnish with fresh basil and flaky salt. Note: The yeast version takes about 3 hours total compared to 13 hours for sourdough. The sourdough version has a subtle tang that balances the rich pesto beautifully, so use starter if you have it. PESTO TIP: If making pesto ahead and refrigerating it, let it sit at room temperature for 1 to 2 hours before using. Cold pesto with solidified butter won’t coat the dough chunks evenly. It should be fluid and easy to dip with. PARMESAN COATING TIP: For the finest coating, grate a block of parmesan on a box grater, then add it to a food processor with the cornstarch and pulse until super fine and powdery. This creates the most even coating and the crispiest crust. The garlic powder is optional but adds nice flavor. MOZZARELLA TIP: For the best cheese pulls, buy a block of low moisture mozzarella and shred it yourself. Pre-shredded cheese has anti-caking agents that prevent it from melting and stretching properly. Use 1 to 2 cups (115g to 225g) depending on how cheesy you like it, or skip it entirely. The focaccia is delicious with just the pesto and parmesan coating. KITCHEN SCALE: For best results, use a kitchen scale to measure flour, water, starter, and salt by weight rather than volume. The cup measurements are approximate. STORAGE: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F oven for 10 to 15 minutes to restore crispiness. MAKE AHEAD: You can prep this the night before. Mix your dough in the morning and let it proof all day (8 to 12 hours). Once bulk fermentation is complete, tear the dough into chunks, dip in pesto, roll in the parmesan coating, and arrange in your parchment lined 9×13 pan. Cover the pan really well with plastic wrap and refrigerate overnight. The next morning, pull it out and let it come to room temperature and proof for 1 to 2 hours until puffy. Once it looks ready, dimple the surface right before baking and bake as directed. NUTRITION (per serving, based on 20 servings) Calories: 180 to 220 (depending on cheese amount)
Total Fat: 9 to 12g
Saturated Fat: 3 to 5g
Carbohydrates: 20 to 22g
Fiber: 1g
Protein: 6 to 8g
Sodium: 280 to 320mg Note: Nutrition information is a rough estimate and will vary based on specific ingredients used, amount of pesto added, and whether you include optional mozzarella. This calculation is based on homemade pesto with the full amount of cheese.
Yeast Conversion Instructions
Want to make this with instant yeast instead of sourdough starter? Here’s how:
Modified Ingredients:
- 500g bread flour
- 400g water
- 7g (2¼ tsp) instant yeast
- 10g salt
- Use the same pesto, parmesan coating, and mozzarella as the sourdough version
Instructions:
- Mix flour, warm water (check the required temperature on your yeast packet), yeast, and salt until no dry flour remains. Dough will be sticky.
- Cover and let rise 1 to 1.5 hours until puffy and nearly doubled. Optional, but recommended: do a stretch and fold at the 30 minute mark.
- Prepare your pesto (room temperature) and parmesan coating.
- Tear dough into 2 to 3 inch chunks. Dip in pesto, roll in coating, arrange in parchment lined 9×13 pan.
- Cover and let rise 45 minutes to 1 hour until puffy.
- Dimple the surface with your fingertips.
- Bake at 425°F for 20 minutes. Add mozzarella and bake 5 to 10 more minutes.
- Drizzle with fresh pesto and garnish immediately.
Why Dimple Focaccia?
If you’ve made traditional focaccia before, you know that dimpling is a signature step. But why do we do it, and what does it do for this pesto version?
It creates the classic focaccia texture. Dimpling helps the dough maintain its airy, pillowy texture while baking. Those indentations prevent the dough from puffing up too much in the oven, keeping it tender instead of turning into a dense loaf. The dimples create varied texture in every bite, from soft and fluffy to slightly crispy edges.
It pushes flavor into the dough. In traditional focaccia, dimpling pools olive oil and herbs into the surface. In this pesto version, it does something even better. It pushes that pesto and parmesan coating down into the dough, creating beautiful green swirls throughout each chunk. When you pull the focaccia apart, you’ll see ribbons of pesto running through the bread, making every bite perfectly balanced.
It looks authentic. Those rustic dimples make focaccia look more artisanal and homemade. The textured surface catches the light, shows off caramelized spots, and gives your pull-apart focaccia that from-scratch appearance.
Tips for Success
Line your pan with parchment paper. This is essential for easy removal. The pesto and cheese can stick, so parchment saves you from a messy cleanup.
Room temperature pesto is crucial. If your pesto has been refrigerated, let it sit out for 1 to 2 hours before using. Cold pesto with solidified butter won’t coat the dough chunks evenly. It should be fluid and pourable.
Use the food processor for your parmesan coating. Grate a block of parmesan on a box grater, then throw it in the food processor with 2 to 3 tablespoons (about 25g) cornstarch and pulse until it’s super fine and powdery. The garlic powder is optional but adds nice flavor. This creates the most even coating and the crispiest crust.
Shred your own mozzarella. Pre-shredded cheese has anti-caking agents that prevent it from melting and stretching properly. Buy a block of low-moisture mozzarella and shred it yourself for the best cheese pulls. I use about 1 to 2 cups (or about 115g to 225g) depending on how cheesy you want it. You can even skip the cheese entirely if you prefer.
Don’t skip the dimpling. This step pushes the pesto into the dough and creates that signature focaccia texture. Don’t rush through it.
Reserve pesto for finishing. Set aside about ¼ cup of pesto to drizzle on after baking. This keeps the color bright green and adds fresh basil flavor. This is optional but adds that pop of color.
Temperature matters. If your kitchen is cold (below 68°F), bulk fermentation and proofing will take longer. If it’s warm (above 75°F), it’ll go faster. Watch the dough, not the clock.
Troubleshooting
My pesto turned brown when I baked it. This is completely normal. Basil oxidizes when exposed to heat. That’s why we add fresh pesto after baking to get that bright green color back.
The dough is too sticky to work with. High-hydration sourdough is supposed to be very sticky. Grease your hands generously with oil and work quickly. Don’t add more flour or the bread will be dense.
The parmesan coating is falling off. Make sure your pesto is room temperature and fluid. The pesto acts as glue for the coating. If it’s too cold and thick, the coating won’t stick well.
My chunks are spreading too much in the pan. You might have over-proofed. The dough should be puffy but not completely doubled during the second rise.
The cheese is burning. Add the mozzarella in the last 5 to 10 minutes of baking, not at the beginning. If your oven runs hot, you can lower the temperature to 400°F.
It didn’t get crispy. Make sure you’re using enough cornstarch in the coating and that your oven is fully preheated to 425°F. I like keeping my oven rack on the lowest setting to help that bottom get crisp.
Storage
Room temperature. Store in an airtight container for up to 2 days. This is best served the day it’s made while the crust is still crispy.
Refrigerator. Store covered for up to 3 days. The pesto will darken more, but the flavor remains great. Reheat before serving.
Freezer. Let it cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating. Reheat in a 350°F oven for 10 to 15 minutes to restore some of the crispiness. Microwave works but makes everything softer.
Nutrition Information
Per serving (based on 20 servings):
- Calories: 180-220 (depending on cheese amount)
- Total Fat: 9-12g
- Saturated Fat: 3-5g
- Carbohydrates: 20-22g
- Fiber: 1g
- Protein: 6-8g
- Sodium: 280-320mg
Note: Nutrition information is a rough estimate and will vary based on the specific ingredients you use, how much pesto you add, and whether you include the optional mozzarella. This calculation is based on using homemade pesto with the full amount of cheese. For a lower calorie option, reduce or omit the mozzarella.
FAQs
Can I use store-bought pesto?
Absolutely. Use about 1¼ cups of your favorite pesto. Just make sure to let it come to room temperature before using, and reserve some for drizzling after baking.
Can I use fresh mozzarella?
No, fresh mozzarella has too much moisture and will make the focaccia soggy. Use low-moisture mozzarella and shred it yourself from a block for the best results.
Do I have to use sourdough starter?
Nope. Check the yeast conversion instructions above to make this with instant yeast instead.
Can I prep this the night before?
You can prep this the night before. Mix your dough in the morning and let it proof all day (8 to 12 hours). Once bulk fermentation is complete, tear the dough into chunks, dip in pesto, roll in the parmesan coating, and arrange in your parchment lined 9×13 pan. Cover the pan really well with plastic wrap and refrigerate overnight. The next morning, pull it out and let it come to room temperature and proof until puffy. Once it looks ready, dimple the surface right before baking and bake as directed.
What if I don’t have a 9×13 pan?
You can use a different size, but results will vary. An 8×8 will make it taller and more densely packed. A larger pan will make it flatter. Adjust baking time as needed.
Why is your pesto recipe different from traditional pesto?
I’m allergic to tree nuts, so my pesto uses butter instead of pine nuts. You can use your own favorite pesto recipe or store bought if you prefer.
Can I add other ingredients?
Yes! Sun-dried tomatoes, roasted red peppers, or artichoke hearts would be delicious. Add them when you’re arranging the chunks in the pan.
How much mozzarella should I use?
I use about 1 to 2 cups (115g to 225g) depending on how much cheese people like. You can use less for a lighter touch or skip it entirely. The focaccia is delicious with just the pesto and parmesan coating.
How do I know when bulk fermentation is done?
The dough should be puffy, doubled, and full of visible bubbles. When you shake the bowl, it should jiggle. If you’re unsure, let it go longer rather than under fermenting.
More Pull-Apart Focaccia Recipes
If you loved this pesto version, you have to try my other pull-apart focaccia flavors:
- Garlic Parmesan Pull-Apart Focaccia. The OG that started it all with over 4 million views. Herb butter, parmesan coating, and melty mozzarella on top.
- Cinnamon Roll Pull-Apart Focaccia. Dipped in vanilla butter, rolled in cinnamon sugar, and topped with cream cheese icing.
- Caramel Apple Pull-Apart Focaccia. My most viral recipe with over 10 million views! Chunks dipped in homemade apple pie filling and drizzled with caramel.
- Jelly Donut Pull-Apart Focaccia. Vanilla butter, sugar coating, filled with jelly, and topped with donut icing.
- Pizza Pull-Apart Focaccia. Dipped in pizza sauce and loaded with cheese. All the pizza flavors in pull-apart form.
- Gingerbread Pull-Apart Focaccia. Perfect for the holidays with warm spices, molasses, and vanilla icing.
This pesto pull-apart focaccia is everything I love about the savory versions in my series. Bold flavor, gorgeous presentation, and that irresistible pull-apart factor that makes people audibly react when you tear into it. The combination of garlicky pesto, crispy parmesan crust, and gooey mozzarella just works.
Whether you’re making this for a dinner party, holiday gathering, or just because you have basil to use up, it’s guaranteed to impress. And if you’re worried about the sourdough commitment, the yeast version is just as delicious and comes together much faster.
Make this, pull it apart, and watch everyone’s reaction. Then tag me at @h3artofthehome so I can see how yours turned out.
Made this recipe? I’d love to see your pesto pull-apart focaccia! Tag @h3artofthehome on Instagram, Facebook or TikTok. If you have questions or tips to share, drop them in the comments below.
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