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Soft and fluffy focaccia bread

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
Cook Time: 45 minutes
Servings: 12

Equipment

  • Stand Mixer - with hook attachment
  • Large mixing bowl
  • Sheet pan or baking dish

Ingredients

Poolish/Starter

  • 1 cup Water cool
  • 1 ¾ cups All purpose flour
  • ⅛ teaspoon Active dry yeast use a pinch and save remaining packet for the dough.

Focaccia Dough

  • All Starter
  • ¾ cups Water cool
  • 2 Cups All Purpose flour
  • 1 teaspoon Salt
  • 2 teaspoon Yeast Remainder of the yeast packet
  • 2 tablespoon 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 ¾ cups of all-purpose flour, and ⅛ 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 ¾ 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.