Breakfast Baking
Lemon Basil Focaccia Bread with Olive Oil Drizzle – Easy Beginner's Italian Bread
Original recipe: 8 servings · Prep: 15 min · Cook: 25 min · Total: 170 min
By Beginnerbakes Editorial TeamPublished Apr 7, 2026 | Updated Sep 30, 2026
Italian
170 mins
Beginner-friendlyEasyStep By StepNo Fuss
This beginner-friendly lemon basil focaccia uses a no-knead dough, fresh lemon zest, chopped basil, olive oil, and coarse sea salt for a bright savory bread.
Prep
15 min
Cook
25 min
Total
170 min
Servings
8
Difficulty
easy
Cuisine
Italian
Ingredients
Servings
8
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F/43°C)
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil, plus extra for drizzling
- Zest of 1 lemon (freshly grated)
- 2 tablespoons fresh basil leaves, finely chopped
- Coarse sea salt (for topping)
Instructions
-
In a large mixing bowl, combine warm water and active dry yeast. Stir gently and let sit for 5 to 10 minutes until foamy to activate the yeast.
-
Add all-purpose flour, salt, 2 tablespoons olive oil, lemon zest, and chopped basil to the yeast mixture.
-
Mix with a wooden spoon or clean hands until the dough forms a rough, sticky ball. This no-knead focaccia dough is high hydration and easy to handle.
-
Cover the bowl with a clean kitchen towel or plastic wrap. Let dough rise in a warm spot for about 1 hour, until it doubles in size.
-
Lightly oil a 9x13-inch (23x33 cm) baking pan to prepare for baking.
-
Transfer the risen dough to the prepared pan. Gently stretch and press with oiled fingers to spread evenly across the pan bottom. If resistant, let rest for 5 minutes and try again.
-
Cover the dough loosely and allow it to rise again for 20 to 25 minutes until slightly puffed.
-
Preheat oven to 425 degrees F (220 degrees C). Before baking, use your fingertips to create characteristic dimples all over the dough surface.
-
Drizzle 1 to 2 tablespoons olive oil evenly on top and sprinkle with coarse sea salt.
-
Bake for 20 to 25 minutes until the focaccia is golden brown with a crisp crust.
-
Remove focaccia from oven and cool in the pan for 5 minutes.
-
Transfer to a wire rack to cool completely. Slice into 8 pieces and serve warm or at room temperature, with extra olive oil if desired.
Timing and Planning
Timing estimate: 170 minutes elapsed. Includes up to 10 minutes yeast activation, 1 hour first rise, 25 minutes second rise, 25 minutes baking, 5 minutes pan cooling and an estimated 30 minutes further cooling, plus preparation. Preheat during the second rise. Add the optional 5-minute dough-relaxation rest if needed; full cooling may take longer. These are planning estimates; use the recipe's doneness, rise and setting cues.
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