I love a good focaccia and I love fresh basil, so combining the two felt like an obvious summer project. This is a same day no knead recipe that is genuinely easy and produces a focaccia with a crispy golden bottom, a soft airy crumb, and that beautiful fragrant basil oil running through every dimple on top.
It is perfect for summer. Eat it on its own, use it as the base for a sandwich, or serve it alongside a salad or pasta. Once you make focaccia at home you will struggle to go back to store bought.
Why You’ll Love This Recipe
- A same day no knead focaccia that anyone can make
- Fragrant basil oil baked right into the top
- Crispy golden bottom with a soft and airy crumb inside
- Perfect for summer sandwiches or as a side
- No stand mixer or special equipment needed
- The kind of bread that makes your kitchen smell incredible
Ingredients
For the Focaccia
- 410ml warm water
- 1 tsp honey
- 2 tsp instant yeast
- 4 to 5 tbsp extra virgin olive oil
- 500g bread flour
- 2 tsp salt
- Flaky sea salt
For the Basil Oil
- A handful of fresh basil leaves
- 1 to 2 tbsp olive oil
- A pinch of flaky salt
Instructions
1. Activate the Yeast
In a large mixing bowl, combine the warm water, 2 tbsp of olive oil, instant yeast, and honey. Mix well and leave to rest for 5 minutes. The honey feeds the yeast and the mixture should start to look slightly foamy.
2. Mix the Dough
Add the bread flour and salt to the bowl. Using a wooden spoon or spatula, mix gently until the flour is fully hydrated and a rough shaggy dough forms. Make sure there are no dry patches of flour left at the bottom of the bowl.
Cover the bowl and leave to rest for 30 minutes.
3. Stretch and Fold
Wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it inward toward the center. Rotate the bowl and repeat on all four sides. Make sure to scrape any dough off the edges of the bowl as you go.
Cover and leave to rest for 30 minutes. Repeat this stretch and fold process 3 more times with a 30 minute rest between each set. Four sets of stretch and folds in total.
4. Transfer to the Pan
Grease an 11×8 inch pan generously with 3 to 4 tbsp of olive oil. Transfer the dough to the pan. Fold the edges inward and then flip the dough so the folds are at the bottom. Cover and leave to rest for a further 1 to 2 hours until the dough has spread and puffed up significantly.
5. Make the Basil Oil
Add the basil leaves, olive oil, and a pinch of flaky salt to a mortar and pestle. Grind together until you have a vibrant fragrant green oil. Set aside.
6. Dimple and Top
Preheat your oven to 220°C.
If the dough has not fully spread to the edges of the pan, use your fingers to gently push it out. Drizzle 1 to 2 tbsp of olive oil over the surface, then spoon or drizzle the basil oil all over the top.
Using your fingers, press firmly down into the dough all over to create the classic focaccia dimples. The dimples are where the oil and basil will pool and bake into the bread. Sprinkle generously with flaky sea salt.
7. Bake
Bake at 220°C for 20 to 25 minutes until the top is deep golden and the bottom is crispy. The focaccia should sound hollow when tapped on the bottom.
As soon as it comes out of the oven, brush generously with more basil oil and finish with another scattering of flaky sea salt.
Let it cool slightly before slicing.
Why This Works So Well in Summer
There is something about fresh basil in the summer that just makes everything taste better. Grinding the basil with olive oil and salt in a mortar releases that intense herby fragrance and turns it into a simple oil that goes into the dimples before baking and then gets brushed on again right after. The double application means you get that basil flavor baked in and fresh on top at the same time.
This focaccia is versatile enough to work as a side dish, a snack, or the base for a proper summer sandwich loaded with whatever you have on hand.
Understanding the Stretch and Fold
The stretch and fold method is what replaces kneading in this recipe. Instead of working the dough on a counter for ten minutes, you do four short sets of folding with rests in between. Each fold builds the gluten structure gradually, and the rests allow the dough to relax and develop flavor.
It sounds like a lot of steps but each fold takes less than a minute. The rests do the real work while you get on with other things.
The Dimples
The dimples are not just for looks. They create little wells across the surface of the focaccia where the olive oil and basil oil settle and bake into the bread. Those pockets of oil are what give you that golden, slightly crispy top and the richly flavored patches throughout.
Press firmly with all your fingers and do not be shy about it. Deep dimples are better than shallow ones.
Tips for Getting It Right
Use a generous amount of olive oil in the pan. The oil is what gives focaccia its signature crispy bottom and prevents sticking. Do not hold back.
Wet your hands before each stretch and fold to prevent the dough from sticking to your fingers.
Give the dough its full resting time in the pan. The 1 to 2 hour final rest is what gives you that airy, open crumb. If the dough has not spread much after an hour, give it more time rather than forcing it.
Brush the basil oil on immediately after baking while the bread is still hot. The heat helps the oil absorb into the surface and keeps the top glossy and fragrant.
Serving Suggestions
Eat it warm straight from the pan with nothing else. Use it as sandwich bread sliced horizontally and filled with whatever you like. Serve it alongside pasta, soup, or a summer salad. Tear it into pieces and dip it in good olive oil. There is really no wrong way to eat a focaccia.
Storage
Focaccia is best eaten on the day it is made while the bottom is still crispy and the crumb is at its softest.
Store leftovers wrapped at room temperature for up to 2 days. Reheat in a hot oven or a dry pan to bring back some of the crispiness. Avoid the fridge as it makes the bread go stale faster.
Focaccia also freezes well. Slice it, wrap tightly, and freeze for up to a month. Reheat straight from frozen in a hot oven for a few minutes.
Frequently Asked Questions (FAQ)
Q. Can I use all purpose flour instead of bread flour?
Bread flour gives a chewier, more structured crumb due to its higher protein content and is recommended for the best result. All purpose flour will work but the texture will be slightly softer and less chewy.
Q. Can I let the dough rise overnight in the fridge?
Yes. After the stretch and fold sets, you can transfer the dough to the oiled pan, cover, and refrigerate overnight. Bring it to room temperature for about an hour before dimpling and baking. A cold slow rise develops even more flavor.
Q. My dough is very sticky. Is that normal?
Yes, focaccia dough is much wetter and stickier than regular bread dough. This is what gives it that light, open crumb. Wet your hands rather than adding more flour and trust the process.
Q. Can I add other toppings?
Absolutely. Cherry tomatoes, olives, rosemary, caramelized onions, or sliced garlic all work beautifully on focaccia alongside or instead of the basil oil.
Q. How do I know when it is done?
The top should be deep golden and the edges should be pulling away slightly from the sides of the pan. If you can lift a corner, the bottom should be golden and crispy. A hollow sound when tapped underneath is a good sign it is fully baked.
Same Day No Knead Basil Oil Focaccia
Ingredients
For the Focaccia
- 410 ml warm water
- 1 tsp honey
- 2 tsp instant yeast
- 4 to 5 tbsp extra virgin olive oil
- 500 g bread flour
- 2 tsp salt
- Flaky sea salt
For the Basil Oil
- A handful of fresh basil leaves
- 1 to 2 tbsp olive oil
- A pinch of flaky salt
Instructions
- Combine the warm water, 2 tbsp olive oil, yeast, and honey in a large bowl. Mix and rest for 5 minutes. Add the flour and salt and mix until a rough shaggy dough forms with no dry patches. Cover and rest for 30 minutes.
- Wet your hands and grab one side of the dough, stretch upward and fold inward. Rotate and repeat on all four sides, scraping any dough off the edges. Cover and rest for 30 minutes. Repeat this stretch and fold process 3 more times with a 30 minute rest between each set.
- Grease an 11×8 inch pan with 3 to 4 tbsp olive oil. Transfer the dough, fold the edges inward, and flip so the folds are at the bottom. Cover and rest for 1 to 2 hours until the dough has spread and puffed up.
- Grind the basil leaves, olive oil, and flaky salt in a mortar and pestle until you have a vibrant green oil. Set aside.
- Preheat the oven to 220°C. Gently stretch the dough to the edges of the pan if needed. Drizzle 1 to 2 tbsp olive oil over the surface and spoon the basil oil all over the top. Press firmly with your fingers all over to create deep dimples. Sprinkle generously with flaky sea salt.
- Bake at 220°C for 20 to 25 minutes until the top is deep golden and the bottom is crispy.
- Immediately brush with more basil oil and finish with a final scatter of flaky sea salt. Cool slightly before slicing.
