Basil Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Yeast: Helps the dough rise and become fluffy.

Water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and moisture to the dough, and is also used for drizzling.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps the dough rise.

Basil leaves: Adds fresh, aromatic flavor to the focaccia.

Coarse sea salt: Provides a crunchy texture and bursts of salty flavor.

When making focaccia, it's crucial to create those signature dimples in the dough. These dimples not only give the bread its characteristic texture but also help to hold the olive oil and seasonings in place, ensuring every bite is flavorful. To make the dimples, use your fingertips and press firmly into the dough, spacing them about an inch apart. This technique also helps to release any trapped air bubbles, resulting in a more even bake.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for greasing and mixing.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor of the focaccia similarly to regular salt.

• sugar - Substitute with honey: Honey can add a subtle sweetness and moisture to the dough.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it suitable for drizzling and baking.

• chopped fresh basil leaves - Substitute with chopped fresh oregano leaves: Oregano has a robust flavor that complements the focaccia similarly to basil.

• coarse sea salt - Substitute with flaky sea salt: Flaky sea salt provides a similar texture and burst of salty flavor when sprinkled on top.

• Allow the basil focaccia to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to maintain its freshness. Alternatively, place it in an airtight container.
• Store the wrapped focaccia at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
• To freeze, wrap the focaccia tightly in plastic wrap, then place it in a resealable freezer bag. Label the bag with the date.
• Freeze the focaccia for up to 3 months. When ready to enjoy, thaw it at room temperature or in the refrigerator.
• Reheat the focaccia by preheating your oven to 350°F (175°C). Place the bread on a baking sheet and warm it for about 10 minutes or until heated through.
• For a crispier texture, drizzle a little olive oil on the focaccia before reheating.
• If you prefer, you can slice the focaccia before freezing. This allows you to thaw and reheat individual portions as needed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps retain the crust's crispiness and the bread's soft interior.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the focaccia directly on the rack or on a baking tray. Heat for 8-10 minutes. This is a quick and efficient way to reheat smaller portions while maintaining the texture.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method gives the bread a nice, slightly crispy exterior while keeping the inside soft.

• Microwave Method: Place the focaccia on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 30-45 seconds. This method is the quickest but may result in a softer, less crispy texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the focaccia in the basket and heat for 3-5 minutes. This method helps to revive the crust's crispiness while warming the bread evenly.

• Mixing bowl: A large container used to combine the flour, yeast, salt, and sugar, and later to mix in the warm water and olive oil.

• Measuring cups: Essential for accurately measuring the flour and water to ensure the dough has the correct consistency.

• Measuring spoons: Used to measure smaller quantities of ingredients like yeast, salt, sugar, and olive oil.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the dough while it rises, keeping it moist and aiding in the rising process.

• Baking sheet: A flat metal tray on which the dough is spread out and baked.

• Oven: Preheated to 400°F (200°C) to bake the focaccia until golden brown.

• Knife: Used to chop the fresh basil leaves.

• Pastry brush: Handy for greasing the bowl and baking sheet with olive oil.

• Cooling rack: Allows the focaccia to cool slightly before slicing and serving.

Use instant yeast: Substitute active dry yeast with instant yeast to skip the proofing step.

Pre-chop basil: Chop the basil leaves in advance and store them in the fridge.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.

Warm environment: Let the dough rise in a warm place, like an oven with the light on, to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.