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Lemon Basil Focaccia Bread with Olive Oil Drizzle – Easy Beginner's Italian Bread

Name: Lemon Basil Focaccia Bread with Olive Oil Drizzle – Easy Beginner's Italian Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 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)

By Beginnerbakes Editorial TeamPublished Apr 7, 2026 | Updated Jul 11, 2026

Italian 40 mins beginner-friendlyeasystep-by-stepno-fusssummer-bakingone-bowlminimal-ingredientspartysnackno-kneadItalian breadfocaccia

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.

Lemon Basil Focaccia Bread with Olive Oil Drizzle – Easy Beginner's Italian Bread

Prep 15 min

Cook 25 min

Total 40 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)

BeginnerBakes lemon basil focaccia ingredients

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.