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Fluffy Homemade Focaccia Bread Recipe

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4 from 74 reviews

  • Author: Ezabella
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Fluffy Focaccia Bread recipe guides you through a no-knead method to create a golden, crisp crust with a light and airy interior. By using stretch and fold techniques and a cold fermentation process, you develop deep flavor and perfect texture, topped with fresh rosemary and sea salt for authentic Italian flair. Ideal for serving warm or at room temperature, it pairs wonderfully with soups, salads, and antipasti.

Ingredients

Dough Ingredients

  • 1 ⅓ cups warm tap water (about 110°F)
  • 2 ½ teaspoons (1 envelope) active dry yeast
  • 1 teaspoon granulated sugar
  • ¼ cup extra-virgin olive oil plus more for pan and finishing
  • 3 ¼ cups unbleached all-purpose flour
  • 3 teaspoons sea salt

Toppings

  • 1-3 teaspoons sea salt or kosher salt
  • 1-2 tablespoons fresh rosemary, chopped finely (no stems)
  • Extra-virgin olive oil for brushing and dimpling

Instructions

  1. Bloom the yeast: In a large bowl, whisk together the warm water (110°F), olive oil, and active dry yeast until combined. Ensure the water feels warm but not hot on your wrist to activate the yeast properly.
  2. Add salt to flour: In a separate bowl, whisk together the sea salt and unbleached all-purpose flour evenly.
  3. Mix the dough: Add the flour and salt mixture to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and all the flour is hydrated.
  4. First rest: Scrape down the sides of the bowl to incorporate all ingredients, cover the bowl with a plate, and let it rest for 30 minutes in a warm, draft-free area to begin fermentation.
  5. Stretch and fold rounds: Perform four rounds of stretch and folds with 30-minute intervals. For each round, stretch one side of the dough up and fold it over to the opposite side, then rotate the bowl a quarter turn and repeat until four folds are done. This builds dough structure without kneading.
  6. Cold fermentation: After the final stretch and fold, cover the dough, and place it in the refrigerator overnight (8–24 hours). This slow fermentation develops flavor and improves texture. For a quicker option, skip the fridge and let dough rest for 30-40 minutes at room temperature.
  7. Shape and final proof: Generously oil a 9×13 inch non-stick baking pan (at least 5cm deep) with 3-4 tablespoons olive oil. If the pan is not non-stick, line it with parchment before oiling. Transfer the dough with a final gentle stretch to fit the pan evenly.
  8. Final rise: Cover with an upside-down baking sheet or plastic wrap. If you skipped the cold fermentation, let the dough rise at room temperature for about 1 hour. If refrigerated overnight, remove it now and let it rise for about 2 hours to reach room temperature.
  9. Dimple and flavor: Mix ¼ cup olive oil with ¼ cup water. Uncover the dough and brush this mixture on top. Oil your hands and press fingertips into the dough creating dimples, then gently spread the dough evenly. Sprinkle 1-3 teaspoons coarse sea salt and chopped fresh rosemary, lightly coating toppings with olive oil to prevent burning.
  10. Bake: Preheat the oven to 520°F (200°C) on convection or fan mode. Place the uncovered dough pan in the oven as it heats to encourage final rising. Bake at 520°F for 6 minutes until the top begins to turn golden and crisp. Lower the oven temperature to 345°F (175°C) and bake for an additional 3 minutes until fully golden and crisp.
  11. Finish: While the focaccia is still hot, brush again with the olive oil and water mixture to enhance moisture and flavor. Optionally, garnish with fresh rosemary for aroma.
  12. Rest and serve: Let the bread rest for 10 to 15 minutes before slicing. Serve warm or at room temperature, enjoying the contrast between the crisp crust and airy interior.

Notes

  • Warm water should be about 110°F to properly activate yeast without killing it.
  • Stretch and fold technique replaces kneading to develop gluten and texture.
  • Cold fermentation (overnight in refrigerator) enhances flavor and creates ideal focaccia bubble texture.
  • Use a generously oiled pan to prevent sticking and create a crispy crust bottom.
  • If you don’t have a convection oven, bake at the same temperatures but expect a slightly longer bake time.
  • Fresh rosemary and coarse salt on top reinforce classic focaccia flavor.
  • Letting the bread rest before slicing helps retain moisture and structure.
  • Prep Time: 35 minutes
  • Cook Time: 9 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://kitchenloving.com/fluffy-homemade-focaccia-bread-recipe/