Easy Basil Focaccia

This easy Basil Focaccia from Central Italy is great as an appetizer or for making sandwiches.  If you have yet to try making focaccia at home, this fresh basil bread is an easy and excellent start!

Focaccia is one of the most famous Italian bread, and almost every region in Italy has its way of making it.

An example of this is focaccia Barese from Puglia, where they mix some semolina in the dough.  

This basil focaccia recipe is from Emilia-Romagna, the region where you can find Bologna, Parma, and Modena — pretty much all the cities for Italian comfort food.

Up to this day, I cannot decide which traditional focaccia I prefer.  

One thing is sure, though; they’re both DELICIOUS!

FOR MORE CLASSIC ITALIAN RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Flour – all-purpose flour is all you need for this basil focaccia.

• Basil – fresh basil leaves for both focaccia toppings and dough.

• Yeast – I generally use active dry yeast for this basil bread recipe.

• Olive oil – I strongly suggest going for mild-flavored extra virgin olive oil.

• Parmigiano Reggiano – you would need to grate this cheese before spreading it on top of the fresh basil bread.

• Salt – you need regular for the dough and sea salt for the focaccia toppings.

Preparation

Start making focaccia with basil by combining half a cup of water with the yeast.  Mix and set aside until foamy.

Using your stand mixer bowl, combine and mix flour and salt.

Add the yeast mixture, the remaining half cup of water, and one tablespoon olive oil.

Mix just enough to wet the dry ingredients.

Add half a cup of chopped fresh basil.

Mix until you get a smooth dough and form it into a ball.

Place the ball of dough into an oiled bowl.

Cover with a clean kitchen towel and set aside for at least an hour (or until it has doubled).

Pour a tablespoon of olive oil into a 24-cm ovenproof skillet or any baking tray.

Spread oil evenly on its surface.

Spread and stretch the dough to fit the surface of the skillet or pan.

Preheat the oven to 220°C (400°F).

Cover the pan with the kitchen towel and set it aside for thirty minutes.

Uncover the dough and use your fingers to form indentations on top. 

Brush the top with half a tablespoon of olive oil.

Place skillet in the oven and adjust heat to 200°C (375 °F).  Bake for about 35 to 40 minutes, or until the top has turned golden in color.

Mix the remaining olive oil, Parmigianino Reggiano, and three tablespoons of chopped basil.  

Take the focaccia out of the oven and spread the oil and basil mixture on top.

Sprinkle with sea salt and set aside for about fifteen minutes.

Serve.

Helpful tips

• Feel free to use any baking tray if you don’t have any cast-iron or ovenproof skillet. 

The key is not to skip the olive oil at the bottom of the tray.

• You can knead the dough manually if you want.  It is a slightly sticky and soft dough — very manageable.

• If you are having a problem stretching it out using your hands, rub some olive oil in your palm and try flattening the dough again — it should be easier this time.

• Brush the cheese and basil mixture on top as soon as it is out of the oven.  The warmth of the bread helps in absorbing it more

Can I use dried basil for this fresh basil bread?

You certainly can.

But there is a noticeable difference in taste when you use fresh ones, so I suggest doing that if you can.

How do I serve focaccia with basil?

You can use basil focaccia for making sandwiches, or serve them as appetizers on their own.

Trust me, a glass of red wine and some slices of freshly baked basil focaccia – YUM! 

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