Classic focaccia bread gets an updated taste with the addition of basil. Perfect on its own or as a pizza base.
Focaccia is one of our favourite breads to make. It's light and airy and is great as a side dish or even a bigger part of lunch. You can easily top it or flavour it with many different things like cheese or veggies.
This recipe uses yeast, but you can also make Sourdough Discard Focaccia if you've got a jar waiting to be used. We also love straight Sourdough Focaccia, especially when it's a pizza crust. Tomato Bacon Pasta Sauce is also perfect for dipping this bread in!
Key Ingredients
Flour - Focaccia is one place I don't go with whole wheat. I stick to organic unbleached all-purpose for a light bread such as this one.
Yeast - Pull out your patience and your jar of yeast!
Honey - The perfect hint of sweetness.
Oil - Olive oil is the classic taste here but you can use avocado as well.
How to Make Basil Focaccia Bread
***See recipe card below for precise measurements and instructions.***
Step 1: Bloom yeast in warm water.
Step 2: Add all dry ingredients to a large mixing bowl.
Step 3: Add wet to dry.
Step 4: Stir until just combined and let rest and proof.
Step 5: Spread dough out on a pan, making the trademark dimples.
Step 6: Bake until golden and enjoy!
FAQs
Dried herbs mix into the dough much better, so I definitely recommend sticking to that on the inside. However, you can always chop or even add whole basil leaves to the top of the bread just before baking. People make really pretty designs on their focaccia! It's all about preference here.
It's a great addition to an appetizer plate or as a side dish to your favourite pasta bowl. It also makes amazing pizza crust. If it's been around a couple days (never happens in our house!) you can also chop it up and toast it into croutons for your salad. This bread is super versatile.
Photos by Megan Hampton
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Basil Focaccia
Ingredients
- 2 cups warm water
- 1 teaspoon active dry yeast
- 4 cups organic unbleached all-purpose flour
- 2 teaspoons salt
- 2 teaspoons dried basil
- 3 - 5 tablespoons olive oil
- 2 tablespoons honey
Instructions
- Warm water and stir yeast into the measuring cup. Allow to bloom for five minutes.
- Mix the flour, salt, and basil in a large mixing bowl.
- Add the yeast water to the flour and stir just until there are no dry spots left in the flour and it’s well combined.
- Cover with a wet tea towel, and let sit for 2-10 hours. If you’re going for just 2 hours, make sure it’s in a warm place.
- Line a baking pan with parchment paper and pour 3 tablespoons of olive oil onto it.
- Gently dump the dough onto the pan, flip it to coat in oil, and then let it rest 20 minutes.
- Preheat the oven to 450°F while it rests.
- Oil your fingers from some excess oil on the pan, and press the dough out to fit the pan.
- Dimple the dough all over with your fingers, then drizzle it with the honey before baking.
- Bake for 20-25 minutes, rotating the pan halfway through baking time.
Notes
- Feel free to press fresh basil leaves into the top of the dough before baking.
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