Tomato and Pesto Focaccia
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 30mins
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- Serves
- 8
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- Calories
- 375
Light and fluffy focaccia, baked with juicy cherry tomatoes in a garlic dressing. Topped with a delicious basil pesto and garnished with fresh basil leaves. For this recipe, we used a large roasting tin, measuring 20 cm x 33 cm (8” x 13”).
recipe updated Dec 3, 2025
Ingredients
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- Water
- 370 g
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- Cherry tomatoes
- 250 g
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- Garlic clove
- 1
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- Olive oil
- 80 g
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- Salt
- 2 teaspoons
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- Strong white bread flour
- 500 g
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- Quick-rise yeast
- 7 g
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- Olive oil
- 2 tablespoons
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- Salt & pepper
- as needed
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- Basil pesto
- 2 tablespoons
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- Fresh basil
- as needed
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- Olive oil
- as needed
Tools
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Oven
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kCook Multi
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Large mixing bowl
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Baking tray - large
Step preview
- Grease a baking tray generously with 1-2 Tbsp of oil
- Fit the Knife blade (or Max blade for kCook Multi)
- Add the ingredients into the appliance bowl, attach the lid without the filler cap
- Knead until combined - 1 minute, speed 4
- Knead until the dough has formed - 3 minutes, speed 7
- Remove the Knife Blade (or Max blade for kCook Multi) attach the lid with the filler cap
- Prove until doubled in size - 1 hour, 30°C, speed Off
- Gently stretch the dough out to cover the base of the tray and cover with an oiled plastic wrap
- Prove in warm place - 30 minutes
- Making the tomato mixture:
- Add the ingredients into a clean bowl, stir to combine and set aside
- Preheat the oven - 220ºC
- Drizzle 1-2 Tbsp of oil over the dough
- Using your fingerprints, press indents all over the dough
- Then add the tomato mixture on top
- Bake until it starts to brown - 10 minutes, 220ºC
- Reduce the temperature and bake until golden brown and crisp - 20 minutes, 190ºC
- Remove from the oven and dot some pesto over the top of focaccia
- Let cool in the baking tray - 10 minutes
- Garnish, if desired
- Serve