Discovering the Magic of Basil Parmesan Focaccia

Focaccia, a beloved Italian staple, boasts a history as rich as its flavor. Legend has it that this airy bread was originally baked on hot stones, a technique that contributed to its wonderfully light texture and distinctive crispness. Today, focaccia remains a versatile delight, perfect for serving alongside a hearty soup, as an irresistible bread for a summer barbecue, or simply enjoyed on its own with a drizzle of balsamic vinegar. While delicious in its natural form, focaccia truly shines when flavored with various toppings or even filled.

For this particular recipe, we’ve chosen a classic and utterly satisfying combination: fresh basil, robust Parmesan cheese, and a finishing touch of flaky sea salt. However, the world of focaccia is full of possibilities! If you’re eager to explore more flavors, you might also enjoy a focaccia with sweet caramelized onions or a vibrant focaccia with juicy tomatoes and aromatic Italian herbs. Each variation offers a unique culinary experience, but they all share the fundamental joy of this exceptional bread.

Baking Focaccia from Scratch: Easier Than You Think!

Don’t be intimidated by the idea of baking bread from scratch. Making focaccia is incredibly rewarding and surprisingly straightforward. The process involves a few simple steps: preparing the dough, letting it rise (twice!), shaping it, adding your delicious toppings, and finally, baking it to golden perfection. You can knead the dough by hand, use a stand mixer with a dough hook, or even utilize a bread machine for an even more hands-off approach. The key to that signature crispy outside lies in creating indentations with your fingers before baking and generously drizzling with olive oil – it’s a simple trick that yields fantastic results. Once seasoned with cheese and herbs, it’s ready to bake and then serve! It really is as easy as it sounds, and the journey from simple ingredients to a glorious loaf is truly a delightful experience. Let’s gather our ingredients and get started on this culinary adventure!

Essential Ingredients for Your Perfect Parmesan Basil Focaccia

To embark on your focaccia baking journey, you’ll need a selection of high-quality ingredients, each playing a crucial role in achieving the ideal taste and texture. Below, we detail the purpose of each component. You’ll find the precise measurements conveniently listed in the comprehensive recipe card at the bottom of this page.

Focaccia Dough Ingredients

• All-Purpose Flour: This is the foundation of our focaccia. All-purpose flour provides the right balance of protein to create a tender crumb while still allowing for good gluten development, essential for that characteristic airy texture.
• High-Quality Olive Oil: Extra virgin olive oil is non-negotiable for authentic focaccia. It’s not just a fat; it’s a flavor enhancer. A good olive oil imparts a fruity, peppery note to the dough itself and contributes to the bread’s moistness and rich taste. Don’t skimp here; the quality truly makes a difference.
• Yeast: The magical ingredient that makes our bread rise and become wonderfully airy. This recipe calls for instant yeast, which can be directly added to your dry ingredients. If you prefer using fresh yeast, you’ll need ¼ oz and will need to dissolve it in lukewarm water first to activate it. Similarly, if using active dry yeast, one teaspoon is needed, and it also requires prior dissolution in lukewarm water to ensure it’s active and ready to work its magic.
• Lukewarm Water: The perfect temperature for activating yeast. Water that is too hot can kill the yeast, while water that is too cold will slow down or prevent activation. Aim for a temperature around 105-115°F (40-46°C) for optimal results.
• Salt: Crucial for flavor, salt balances the sweetness of the dough and enhances all other ingredients. However, be mindful when adding it with yeast. Large amounts of salt can inhibit yeast activity, so it’s best to mix the salt thoroughly with the flour before adding the activated yeast mixture to prevent direct, concentrated contact.
• Sugar: A small amount of sugar acts as food for the yeast, helping it to activate quickly and produce carbon dioxide, which creates those lovely air pockets and contributes to an airy, fluffy focaccia. It also aids in achieving a beautiful golden-brown crust.

Irresistible Topping Ingredients

• Dried Basil: While fresh basil is wonderful, dried basil is recommended for the topping here. Fresh basil tends to burn and turn black during baking, losing its vibrant color and flavor. Dried basil, on the other hand, infuses the bread with its herbaceous aroma without compromising its appearance.
• Parmesan Cheese: A cornerstone of Italian cuisine, grated Parmesan cheese adds a salty, umami-rich punch to the topping. As it bakes, the cheese melts slightly, creating delicious pockets of savory goodness and a golden, slightly crispy texture.
• Coarse Sea Salt: A final sprinkle of coarse sea salt not only adds a delightful crunch but also provides bursts of salty flavor that perfectly complement the rich olive oil and basil. It’s the perfect finishing touch to elevate the focaccia’s taste.

Step-by-Step Guide: Crafting Your Basil Parmesan Focaccia

Creating this delicious focaccia is a rewarding process that’s easier than you might imagine. Below, we’ll walk you through each step, ensuring you achieve a perfect loaf every time. For a convenient, printable version with all details, please refer to the recipe card at the bottom of this post.

1. **Activate the Yeast:** Begin by combining the yeast and sugar with lukewarm water in a small bowl. Stir gently and allow it to sit for about 5 minutes. You should see small bubbles forming on the surface, indicating that the yeast is active and ready to work. If no bubbles appear, your yeast may be old, and it’s best to start with a fresh packet.
2. **Prepare the Dough & First Rise:** In a large mixing bowl, combine the all-purpose flour and salt. Mix thoroughly to distribute the salt evenly, then stir in the olive oil. Once combined, pour in the activated yeast mixture. Knead the dough for approximately 10 minutes until it becomes smooth, elastic, and soft to the touch. Form the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 90 minutes, or until it has doubled in size.
3. **Shape & Second Rise:** Gently punch the air out of the risen dough and transfer it to a baking tray lined with parchment paper or a well-greased surface. Shape the dough into an oval or rectangle, pressing it out evenly. Cover the dough with a damp tea towel and let it undergo a second rise for another hour in a warm, draft-free spot.
4. **Add Topping & Bake:** Once the second rise is complete, preheat your oven to 390°F (200°C). With your fingertips, gently but firmly make deep indentations all over the surface of the bread. This unique step allows the olive oil to pool, creating those signature crispy pockets. In a separate small bowl, mix together the dried basil, grated Parmesan cheese, and coarse sea salt. Drizzle the entire surface of the focaccia generously with extra virgin olive oil, ensuring it fills the dimples. Then, evenly sprinkle the basil, Parmesan, and sea salt mixture over the bread. Bake in the preheated oven for about 20 minutes, or until golden brown and cooked through.
5. **Cool and Serve:** Once baked, carefully remove the focaccia from the oven and transfer it to a wire rack to cool slightly. While delicious warm, allowing it to cool a bit helps the flavors meld and the crust to become perfectly crisp.

This fragrant and flavorful focaccia is a versatile accompaniment to many Italian dishes. It’s absolutely delicious served with a creamy Italian tomato soup with mascarpone, alongside a comforting risotto with mushrooms, or as a perfect dipper for a rich lasagna soup. Enjoy!

Expert Tips & Clever Substitutions for Focaccia Success

Achieving a bakery-quality focaccia at home is simple with these helpful pointers and alternative approaches:

• **The Secret to Dimples:** Those signature dimples you press into the surface of the bread before baking are not just for aesthetics! They serve a crucial purpose: they act as small reservoirs for the olive oil. As the focaccia bakes, this pooled oil fries the dough slightly, ensuring that coveted crispy, golden-brown crust while keeping the interior wonderfully soft.
• **Alternate Baking Vessels:** While a baking sheet works perfectly, for an even more rustic touch or if you’re experimenting with outdoor cooking, consider baking your focaccia in a cast iron pan. The heavy cast iron conducts heat beautifully, often resulting in an extra-crispy bottom crust. You can bake it in a conventional oven or even over a wood fire (ensure you have a lid for even cooking).
• **Taming Sticky Dough:** If you’re kneading the dough by hand and find it excessively sticky, resist the urge to add more flour, which can make your focaccia dense. Instead, lightly rub your hands with a little olive oil. This simple trick will prevent the dough from sticking to your hands, making the kneading process much more manageable and enjoyable.
• **Yeast Variations:** As mentioned in the ingredient section, if using fresh yeast, ensure you use ¼ oz. For active dry yeast, stick to one teaspoon. Both require dissolution in lukewarm water (around 105-115°F / 40-46°C) for 5-10 minutes until foamy before adding to your flour mixture. Instant yeast, on the other hand, can be mixed directly with the dry ingredients.
• **Oven Temperature Adjustments:** For a conventional oven, a temperature of 390°F (200°C) is ideal. However, if you are using a convection oven (which uses a fan to circulate hot air), you should reduce the temperature by approximately 30°F / 20°C, so aim for around 350°F (180°C) to prevent over-browning.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

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Basil Focaccia

Andréa