The Lightest, Most Fluffy Focaccia Recipe Ever

If you’re on the hunt for the perfect fluffy focaccia recipe, look no further. I’m excited to share my easy method that starts the day before, so you can bake the softest, most delicious focaccia bread ever.

If you love bread baking, you’ll want to check out some of my other yeast bread favorites! Whether you’re in the mood for a quick and easy 5-Ingredient White Bread, craving the chewy goodness of a Sourdough Pizza Crust, or ready to indulge in the sweet, sticky perfection of Cinnamon Rolls & Sticky Buns—I’ve got you covered.

What is Focaccia Bread

Focaccia is a traditional Italian bread that is known for its soft and airy texture. It’s made from simple ingredients like flour, water, yeast, salt, and olive oil. The dough is often mixed with tasty herbs like rosemary and can be topped with simple ingredients like olives, tomatoes, or onions.

Before you bake it, you’ll gently press your fingertips into the dough to create little dimples. These dimples help the olive oil soak in, giving focaccia its deliciously crispy outside and soft, fluffy inside. You can enjoy focaccia on its own, use it for sandwiches, or serve it with soups and salads.

 In this easy-to-follow recipe, I’ll guide you through the process of creating a high-hydration dough that results in the softest, most delectable focaccia you’ve ever tasted!

The Secret to Soft and Flavorful Focaccia:

The secret to this fluffy homemade focaccia recipe is starting the dough the day before. By allowing the dough to rest and ferment overnight, the yeast has plenty of time to work its magic, creating a light, airy texture with big bubbles. 

This homemade focaccia bread recipe requires a little planning ahead but is definitely worth the extra effort. To make the dough extra soft and airy, we use a poolish or sponge starter method.

Timing Your Focaccia Baking for Perfect Results

Timing is key to baking perfect focaccia. Here’s how to plan your bake:

• Day Before:
  • Prepare the poolish in the evening.
  • Let it ferment overnight for 8-16 hours.
• Day of Baking:
  • Morning: Mix the dough.
  • Late Morning: First rise, followed by stretch and fold.
  • Afternoon: Second rise.
  • Late Afternoon/Evening: Bake your focaccia.

While it requires a bit of patience, the incredible taste and tender crumb of this fluffy homemade focaccia recipe will be well worth the wait!

Ingredients for the Perfect Focaccia Dough

To make the perfect focaccia dough, you’ll need just a few basic ingredients. Here’s what you’ll need:

• All-Purpose Flour: No bread flour is required. The all-purpose flour provides a lovely soft and tender crumb.
• Active Dry Yeast: Used in the poolish starter and the dough to develop a light, airy texture.
• Extra-Virgin Olive Oil: Creates a golden, crispy crust.
• Water: This is a high-hydration dough, meaning it will be very soft and sticky. Trust the process and mix in a stand mixer for a full 8-10 minutes. 

With these simple yet essential ingredients, you’ll be on your way to making the best focaccia bread you’ve ever tasted!

 Focaccia Topping Possibilities

Toppings are what take this homemade focaccia to the next level!

• Drizzle of balsamic vinegar: Adds a tangy sweetness and creates a beautiful glaze on the bread’s surface.
• Thinly sliced red onions: Bring a subtle sharpness and caramelize beautifully when baked.
• Juicy cherry tomatoes: Halved and scattered across the dough, they add vibrant color and a fresh burst of flavor.
• Freshly chopped herbs: A sprinkle of thyme or oregano enhances the flavor and aroma.

The beauty of this focaccia recipe is that you can get creative with different toppings to suit your taste!

The Best Mixer For Fluffy Foccacia Bread

Using a stand mixer with a dough hook is a game-changer when working with high-hydration sticky dough like this. The dough’s high moisture content can make it challenging to mix and knead by hand, and result in a sticky messy if its not mixed properly. A stand mixer with a dough hook is the way to go here. 

When you start mixing the dough, it’s going to look like a sticky mess, but after mixing for about 8-10 minutes, it magically transforms into a smooth and silky dough.

Choosing the Right Pan for Your Focaccia

To bake this easy focaccia bread recipe, here are some great baking pan options to choose from:

• 9×13-inch Baking Pan: This is the most common choice, offering plenty of space for the dough to rise and spread, resulting in a thick, fluffy focaccia with a crisp crust.
• Sheet Pan: If you prefer a thinner focaccia, a large sheet pan is ideal. The dough will spread out more, creating a focaccia with a crispier texture and more surface area for toppings.
• Cast Iron Skillet: For a rustic look and an extra crispy crust, a cast iron skillet works wonderfully. The skillet retains heat well, giving the focaccia a nice golden brown bottom.
• Round Cake Pan: For a smaller, thicker focaccia, a round cake pan is a great option. This will give you a loaf-style focaccia that’s perfect for slicing.

Each of these pans will give you a slightly different texture and thickness, so choose based on your preference and the final product you want to achieve!

How to Store and Keep Your Focaccia Fluffy

Storage and Freshness Tips
To keep your focaccia fresh and fluffy, store it at room temperature in an airtight container or wrap it tightly in parchment paper and plastic wrap. Avoid refrigerating the bread, as it can cause it to dry out and lose its fluffy texture.

If your focaccia starts to lose its softness, refresh it by briefly warming it in a preheated oven at 350°F, wrapped in foil to retain moisture. You can also brush the top of the focaccia with a little extra virgin olive oil before reheating it to revive its crispy crust.

Fluffy Focaccia Bread Recipe

Get ready to bake the fluffiest, most delicious focaccia bread you’ve ever tasted. It’s perfect for sandwiches, as a side to soups and pasta, or simply eaten warm from the oven!

The Ultimate Fluffy Focaccia Bread

Discover the secret to making the fluffiest, most delicious focaccia bread with this easy-to-follow recipe.

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Course: Appetizer, Side Dish

Prep Time: 2 days days

Cook Time: 45 minutes minutes

Servings: 12

Ingredients

1x2x3x

Poolish/Starter

• ▢ 1 cup Water cool
• ▢ 1 3/4 cups All purpose flour
• ▢ 1/8 tsp Active dry yeast use a pinch and save remaining packet for the dough.

Focaccia Dough

• ▢ All Starter
• ▢ 3/4 cups Water cool
• ▢ 2 Cups All Purpose flour
• ▢ 1 tsp Salt
• ▢ 2 tsp Yeast Remainder of the yeast packet
• ▢ 2 Tbsp Olive Oil for drizzling on top

Instructions

• Day 1: Preparing the Poolish (Starter)
• Combine Ingredients: In a medium-sized bowl, combine 1 cup of water, 1 3/4 cups of all-purpose flour, and 1/8 teaspoon of instant yeast.
• Mix: Stir until a wet batter forms.
• Cover and Rest: Cover the bowl with plastic wrap and let it sit at room temperature for 8-16 hours. The poolish should develop tiny bubbles on the surface by the next day.
• Day 2: Mixing and Kneading the Dough
• Dissolve the Yeast: In a small bowl, dissolve the remainder of the yeast packet into 3/4 cups of warm water and let it sit for about 5-10 minutes, or until the mixture becomes bubbly and frothy.
• Mix the Dough: In the bowl of a stand mixer, combine the poolish with the yeasty water. Mix on low speed briefly to combine.
• Add Dry Ingredients: Gradually add 2 cups of all-purpose flour and 1 teaspoon of salt. Continue mixing until the flour and water are fully combined.
• Knead: Increase the mixer speed to medium-high and knead for 8-10 minutes. The dough should be slightly sticky but manageable.
• First Rise: Transfer the dough into a well-oiled container, cover it, and let it rest for 45 minutes.
• Stretch and Fold: After 45 minutes, stretch and fold the dough in on itself four times, then flip it over so the smooth surface is on top. Let it rest for another 45 minutes.
• Preheat the Oven: Preheat your oven to 350°F.
• Prepare the Pan: Oil a 9x13-inch baking pan with extra virgin olive oil.
• Shape the Dough: Pour the dough into the pan, using your fingertips to gently push it to the edges and dimple the top.
• Add Toppings: Scatter your choice of toppings (cherry tomatoes, rosemary, red onion, etc.) over the surface of the dough. Drizzle with balsamic vinegar and extra virgin olive oil, then sprinkle with flaky sea salt.
• Final Rise: Let the dough rest for 30 minutes while the oven finishes preheating.
• Bake: Place the pan in the preheated oven and bake for 35-45 minutes, until the focaccia is golden brown and crisp.
• Cool: Let the focaccia cool in the pan for a few minutes, then transfer it to a cooling rack.
• Cut and Serve: Once cooled, cut the focaccia into squares and enjoy!

Notes

Store the focaccia in an airtight container at room temperature for up to 3 days. To refresh, warm it in a preheated oven at 350°F, wrapped in foil.

Why This Fluffy Focaccia Recipe is Worth the Extra Time

Starting the dough the day before with an overnight rise truly sets this easy focaccia recipe apart. The slow fermentation process allows the yeast to fully develop, leading to a good focaccia with a fine crumb and rich flavor. The next day, the dough transforms into a high-hydration dough with just the right amount of air bubbles, creating that perfect fluffy texture.

When you take the time to let the dough rest, the result is a focaccia that’s not only delicious but also has a beautiful, soft crumb that’s ideal as sandwich bread or served alongside your favorite meals. I hope you agree that this extra step is well worth it!