Basil focaccia

Aromatic basil gives a wonderful flavour and a true taste of Italy to Paul Hollywood's fabulous Focaccia recipe
By Paul Hollywood
Basil focaccia
  • Rating:
  • Serves: makes one loaf
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus 3 hrs resting and rising
  • Effort: easy



  • 500 g strong bread flour, extra for dusting
  • 1 tbsp salt
  • 100 ml olive oil
  • 30 g yeast
  • 300 ml water
  • 1 handfuls leaves basil

Salt water glaze

  • 30 g salt, dissolved
  • 100 ml warm water


1. Put the flour, salt, half the olive oil, the yeast and water into a large bowl and mix with your hand for three minutes until all the flour has been picked up. 2. Tip the dough out onto a lightly floured surface and knead well for six minutes. The dough should be quite sticky. Put the dough back in the bowl and leave at room temperature for two hours. 3. Lightly oil a baking tray. Mix the basil into the dough then flatten the dough out onto the baking tray to about 2.5cm thick. Brush the top of the dough with a little olive oil and make indentations in the top with your fingers. Leave to rise forĀ one hour. 4. Set the oven to 230?C/gas9. Mix the salt with the warm water to make the salt-water glaze and brush liberally over the top of the bread. Drizzle with the remaining olive oil. 5. Bake for 25 minutes until golden brown, and then transfer to a wire rack to cool a little before serving.

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