Okay, this might be the prettiest focaccia I’ve ever made. 💚
Thank you for reading this post, don't forget to subscribe!This pesto swirl sourdough focaccia gets its gorgeous green colour completely naturally from fresh spinach and basil blended right into the dough. Then, because apparently green bread wasn’t quite enough fun, we’re laminating the dough with a garlicky layer of pesto before dimpling it with olive oil and flaky salt.
The result is a deeply golden, pillowy sourdough focaccia with ribbons of pesto running through the middle and little swirls of green peeking through the top. And while it certainly looks impressive, it’s actually wonderfully simple to make. There are no complicated shaping techniques here… the pesto gets spread over the dough, everything gets folded up like an envelope, and into the pan it goes!
You can use your favorite store-bought pesto or make the homemade basil pesto I’ve included below. And whatever you do, save a little extra for dipping! I loosen mine with olive oil and a squeeze of lemon, then add salt and pepper for the loveliest little pesto dip.
Serve it warm alongside dinner, turn it into the most glorious sandwich bread, bring it to a summer gathering, or simply tear off pieces and dunk them straight into that pesto.
Honestly… the last option might be my favorite. 😍
Why You’ll Love This Pesto Swirl Sourdough Focaccia
- Naturally green from fresh spinach and basil
- Pillowy, airy sourdough crumb
- Garlicky pesto swirled throughout
- No complicated shaping required
- Store-bought or homemade pesto both work beautifully
- Can be made the same day or refrigerated overnight
- Absolutely gorgeous for a summer table
What You’ll Need
- Kitchen scale
- Large mixing bowl
- Blender
- 9×13-inch baking pan
- Food processor (if making homemade pesto)
- Dough scraper (optional, but helpful)
I keep my favorite tools and pantry staples in this storefront if you want to peek!
A Few Helpful Tips Before You Begin
This focaccia is wonderfully forgiving, but a few little things will give you that pillowy crumb and beautiful pesto swirl.
Keep the pesto layer thin.
More pesto sounds like it could only be a good thing… but trust me here! Too much creates oily layers that can turn gummy as the focaccia bakes. A thin, even layer gives you that beautiful swirl without weighing down the dough.
Don’t worry if the green comes through.
When you dimple the focaccia, some of that pesto and green dough will make its way to the surface. That’s exactly what we want! Those little swirls are part of what makes this loaf so beautiful.
Oil your pan generously.
Don’t be shy with the olive oil. It helps create that wonderfully crisp, golden focaccia bottom and keeps the dough from sticking.
Watch the dough, not just the clock.
At around 70°F, bulk fermentation takes about 8 hours, but a warmer kitchen can move things along much faster. Look for dough that’s doubled, airy, and slightly jiggly.
Pesto Swirl Sourdough Focaccia FAQs
- Why is this sourdough focaccia green?
Spinach! Fresh spinach and basil are blended with the water before mixing the dough, giving the focaccia that gorgeous green colour naturally. You get all the whimsy without a drop of food colouring. 💚
- Can I use store-bought pesto in sourdough focaccia?
Absolutely! Your favorite store-bought pesto works beautifully here. Or, if you’re feeling fancy, I’ve included my homemade basil pesto in the recipe notes. Just remember that whichever you choose, a thin layer is all you need for that lovely swirl.
- Can I make pesto sourdough focaccia ahead of time?
Yes! After laminating the pesto into the dough and transferring it to the pan, cover and refrigerate it overnight or for up to 2 days. When you’re ready to bake, let it rest at room temperature for 30–60 minutes before dimpling and baking.
- What can I serve with pesto sourdough focaccia?
Oh, so many things! Serve it alongside pasta, soup, or a big summer salad, slice it horizontally for the most glorious sandwiches, or simply serve it warm with pesto for dipping. I loosen my leftover pesto with olive oil, lemon, salt, and pepper… SO good.
How to Make Pesto Swirl Sourdough Focaccia
- Blanch the spinach, then cool it immediately in ice water.
- Blend the spinach, basil, and warm water until completely smooth.
- Mix the green water with your starter, honey, olive oil, flour, and salt.
- Complete three rounds of stretch and folds.
- Bulk ferment until the dough has doubled and is airy and jiggly.
- Stretch the dough into an oiled 9×13-inch pan and spread with a thin layer of pesto.
- Fold the dough loosely like an envelope and let it rest.
- Dimple with oiled fingertips, then top with olive oil, flaky salt, and optional tomato slices.
- Bake at 425°F until deeply golden.
- Finish with fresh basil and serve with a runny pesto dip.
Pesto Swirl Sourdough Focaccia
Ingredients
- 90 g baby spinach about 3 packed cups
- 10 g fresh basil leaves about ¼ cup packed
- 375 g warm water
- 100 g active sourdough starter
- 20 g honey
- 500 g bread flour
- 10 g fine salt
- 20 g olive oil
- 110 g basil pesto scant ½ cup, plus extra for dipping, store-bought or homemade (see notes)
- olive oil lemon, salt and pepper, for the dip
- drizzle of olive oil
- thinly sliced tomato optional but makes for a lovely flavour combo along with the pesto!
- flaky salt
Method
- (See notes for help with timing.)
- Blanch. Drop the spinach into boiling water for 30 seconds, then straight into ice water. Squeeze out as much water as you can.
- Blend. Blend the spinach, basil, and warm water until completely smooth.
- Mix. In a large bowl, stir together the starter, honey, green water, and olive oil until cloudy. Add the flour and salt and mix until there is no dry flour left. Cover and rest for 20 to 30 minutes.
- Stretch + fold. Do 3 rounds of stretch and folds, spaced 20 to 30 minutes apart.
- Bulk ferment. Let the dough rise at room temp until doubled, airy, and slightly jiggly, about 8 hours at 70°F.
- Laminate. Stretch the dough out in the well-oiled 9×13" pan. Spread with a thin, even layer of pesto, then fold it up loosely like an envelope. Dimple gently to help it relax, then rest in the pan for 30 to 60 minutes.
- Dimple. Dimple with oiled fingertips, stretching the dough toward the corners as you go. Drizzle with olive oil and flaky salt (if using tomato, add it in a thin layer on top here).
- Bake. Bake at 425°F for 25 to 30 minutes, until deeply golden. Rest for 30 minutes before cutting.
- Serve. With the leftover pesto, add some olive oil to loosen it, a squeeze of lemon, and a sprinkle of salt and pepper. Slice and serve with the dip.
Notes
- Timing: I usually start the dough in the morning if I want it for dinner, or start in the evening and let it bulk ferment overnight on the counter. If fermenting overnight, use room temp water instead of warm so the dough rises more slowly.
- Thin swirl layer is the rule. Too much pesto creates oily seams that bake gummy. Some green will drag up to the surface when you dimple and that is exactly what you want.
- Make ahead: after laminating into the pan, cover and refrigerate overnight or up to 2 days before baking. When ready to bake, rest at room temp for 30 to 60 minutes before shaping and baking.
- Make your own pesto (makes about 250g, plenty for the swirl and dip): while the dough bulk ferments, toast 30g pine nuts or walnuts (about ¼ cup) until golden and cool them. In a food processor, pulse the nuts with 4 garlic cloves until finely chopped, then add 60g fresh basil (about 2 cups, well packed), 60g finely grated parmesan (about ⅔ cup), 20g lemon juice (1½ tbsp) and a pinch of salt. Pulse to a coarse paste, then stream in 110g olive oil (about ½ cup) until thick and spoonable. Keeps 4 days in the fridge with a thin layer of olive oil floated on top.
- Garlic level (homemade): 4 cloves bakes into a lovely mellow garlic flavour in the swirl, but the dip stays raw and punchy. If the dip is too aggressive for your table, stir in extra olive oil and a little more parmesan. Or warm the smashed cloves gently in a spoonful of the olive oil before blending for big garlic flavour without the raw bite.
- Pretty finish: scatter small fresh basil leaves over the top AFTER baking (never before, they scorch).
- Kale swap: the same weight of kale works in place of the spinach. Strip the stems completely, blanch for a full minute instead of 30 seconds, and blend a little longer.
