Basil Pesto and Burrata Focaccia with Crispy Crust Tips, FAQ & printable recipe

Tips for success

To achieve a more intense flavor, you can toast the pine nuts in a dry pan for a few minutes until they are golden and fragrant. Be sure to watch them closely, as they can burn quickly. Adding them just before serving ensures they retain their crunch and nutty profile, which complements the softness of the burrata and the herbaceous notes of the basil pesto.

If you prefer a saltier finish, sprinkle a small amount of flaky sea salt over the top of the focaccia immediately after taking it out of the oven. This enhances the flavors of the pesto and the richness of the cheese.

Always use fresh, high-quality ingredients, as the simplicity of this recipe means that the quality of your pesto and burrata will be the star of the show.

Variations

• Sun-dried Tomato Focaccia: Replace the basil pesto with a layer of finely chopped sun-dried tomatoes and a sprinkle of dried oregano. This variation offers a tangy, sweet flavor profile that pairs beautifully with the creamy burrata.
• Garlic and Rosemary Focaccia: For a classic approach, omit the pesto and instead drizzle with extra-virgin olive oil infused with minced garlic and fresh rosemary sprigs. Top with a pinch of sea salt for a timeless Mediterranean flavor.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days; remove burrata before refrigerating.

Freezer

The baked focaccia without toppings can be frozen for up to 1 month; thaw at room temperature.

Reheat

Reheat in a 350 degree Fahrenheit oven for 10 minutes until warmed through and crisp.

Store any leftover focaccia in an airtight container at room temperature for up to one day if it does not have the burrata topping.

If you have already added the burrata, it is best to remove the cheese and store it separately in the refrigerator. The bread itself can be kept for up to two days, but it is best enjoyed fresh on the day it is baked for the best texture.

You can prepare the dough and place it in the pan up to 24 hours in advance, letting it proof in the refrigerator. Bring it to room temperature and let it rise until doubled before adding the pesto and baking.

This slow fermentation will actually improve the flavor and texture of the bread. Add the pesto, burrata, and pine nuts only right before or after baking as indicated in the recipe.

Serving ideas

Serve the focaccia warm, cut into generous squares or rectangles. It makes an excellent appetizer for guests or a satisfying component of a Mediterranean-inspired meal. Place the warm bread on a wooden board for a rustic presentation, and provide a small knife for guests to spread the burrata if it has not been fully distributed.

Pair this dish with a crisp white wine or a light Italian sparkling drink to balance the richness of the cheese and pesto.

Since the focaccia is quite flavorful on its own, it pairs well with simple sides like a fresh arugula salad dressed with lemon and olive oil. This combination highlights the fresh, vibrant ingredients while keeping the meal light and balanced.

Frequently asked questions

Recipe card

Basil Pesto and Burrata Focaccia with Crispy Crust

Prep 15 minCook 25 minTotal 40 minServes 8

Ingredients

• 600 g focaccia dough, store-bought or made ahead
• 4 tbsp Genovese basil pesto
• 2 balls burrata cheese
• 2 tbsp pine nuts, toasted

Instructions

1. Place the 600 g of focaccia dough onto a greased baking sheet or into a cast-iron pan. Use your fingers to stretch the dough to fit the pan, then drizzle generously with olive oil to prepare for the pesto.
2. Pour the 4 tablespoons of Genovese basil pesto over the oiled dough. Use your fingers to press deep dimples into the dough, allowing the pesto to swirl into the indentations for maximum flavor distribution.
3. Bake in a preheated oven at 450 degrees Fahrenheit until the crust is golden brown and the edges are crisp. Remove from the oven, tear the fresh burrata over the hot surface, and sprinkle with toasted pine nuts before serving.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

35 g

Fat

16 g

Fiber

1.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.