Easy Basil Focaccia Recipe

Freshly baked focaccia with basil, with a slice ready for serving.

5 from 3 votes

Here's a traditional focaccia bread recipe for you from Emilia-Romagna! Basil Focaccia is perfect for making sandwiches or just on its own. Oh, don't forget to have a glass of wine with it, just like the locals!

Prep Time30

Cook Time40

Resting Time2

Total Time3 10

Course: Bread

Cuisine: Italian

Servings:

Calories: 151kcal

Author: Neriz

Equipment

Ingredients

1 cup water, lukewarm
1 & 1/4 tsp active dry yeast
1 tsp salt
2 cups all-purpose flour
4 tbsp olive oil
1/2 cup fresh basil (plus 3 tbsp more for topping), chopped roughly
3 tbsp Parmigiano Reggiano grated
1/2 tsp sea salt flakes, for sprinkling

Instructions

Making basil focaccia dough:

Combine 1/2 cup of warm water with yeast, mix and set aside until it gets foamy.
Mix flour and salt in a stand mixer bowl.
Add the remaining 1/2 cup of water, yeast mixture, and 1 tablespoon olive oil.
Using the dough hook attachment, knead the ingredients just enough to wet the dry ones.
Add 1/2 cup of chopped basil and continue kneading until you get a smooth dough.

Proofing the dough:

Form the dough into a ball and place it into an oiled bowl.
Cover with a kitchen towel and set aside until it has doubled in size (generally takes 1.5 to 2 hours for me).
Pour 1 tablespoon of olive oil into your 10.25-inch skillet or baking tray. Make sure you spread the oil evenly on its surface.
Preheat your oven to 220°C (400°F).
Remove the basil focaccia dough from the bowl and transfer it on top of the oiled skillet.
Spread (or stretch) the dough to fit into the entire surface.
Cover with a kitchen towel again and set aside for 30 minutes.

Baking bread with basil:

Uncover the dough and use your fingers to form indentations on top.
Brush the top with 1/2 tablespoon of olive oil.
Place pan 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.

Serving basil focaccia:

Mix the remaining olive oil, Parmigianino Reggiano, and 3 tablespoons of chopped basil.
Take the focaccia out of the oven and spread the oil and basil mixture on top.
Sprinkle with sea salt flakes and set aside for about 15 minutes.
Slice your basil focaccia and serve, sprinkle with more sea salt, if desired.

Video

Notes

Cook's Tip #1: You can use dried basil if that's what you have available. The fresh ones are more visible, though, and there is a noticeable difference in flavor.
Cook's Tip #2: Not a problem using a rectangular 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.
Cook's Tip #3: You don't need a stand mixer to make this focaccia bread recipe; you can knead it manually as an alternative. The dough is very manageable - just slightly sticky.
Cook's Tip #4: If stretching it out using your hands is a challenge, rub some olive oil in your hands and try flattening the dough again -- this prevents the dough from sticking in your skin.
Cook's Tip #5: 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 its flavor more.

Nutrition