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Pesto Focaccia

  • 1 min read

Focaccia is considered one of the easiest breads to make, and it’s certainly one of the tastiest. If you are new to baking bread, why not try this simple recipe from our Executive Pastry Chef!


Pesto Focaccia



300g strong flour

5g dry yeast

220ml warm water

6g salt

50g pesto



Sliced onion

Maldon salt

Oven-dried tomatoes



Pour the dry yeast into the warm water, stir and let it rest for 15 minutes to activate the yeast.

Place the strong flour, salt and water mix in the mixer at a high speed for 15 minutes to develop the gluten in the flour.

Add the pesto and mix it for another 5 minutes at a medium speed. Let it prove in the bowl and cover with clingfilm.

Once it doubles in size, place it directly on a baking tray or mould with a bit of oil so it doesn’t stick (I used a round 27cm tart mould).

Then add the toppings; sliced onion, Maldon salt and oven-dried tomatoes (you can use fresh tomatoes if easier).

Bake in the oven at 200c for approximately 20 minutes.

When complete, brush some more pesto or rapeseed oil on it to enhance the flavour.


Serve and enjoy.


Lloyd Harnett

Lloyd Harnett

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