Soft and Fluffy focaccia bread with a Golden Crust

TahiraJaved

Soft and Fluffy focaccia bread with a Golden Crust

This focaccia bread uses a wet, sticky dough that rises into an airy, open crumb with a crisp, golden base. Three quick stretch and folds replace kneading, so the work stays simple and hands off. Topped with olive oil, flaky salt, and rosemary, it is a warm, savory bread that pairs well with soups, salads, and weeknight dinners. The dough can also rest in the fridge overnight for a deeper flavor.

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Prep Time 25

Cook Time 25

Rise Time + Cool Time 2 45

Total Time 3 35

Servings: 12 Squares

Course: Bread

Cuisine: Italian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

For the Dough:

4 cups bread flour
1 1/2 cups warm water about 100°F (38°C)
2 1/4 tsp instant yeast
2 tsp fine sea salt
1 tsp granulated sugar
3 tbsp extra virgin olive oil

For the Topping and Pan:

1/4 cup extra virgin olive oil
1 tsp flaky sea salt
1 tsp fresh rosemary chopped (optional)

Equipment

1 Digital kitchen scale measures flour and water exactly
1 Bench scraper lifts and folds sticky dough cleanly
1 9 by 13 inch metal pan gives the base a crisp, golden finish
1 Instant read thermometer confirms the internal temperature
1 Pastry brush spreads oil evenly over the pan and dough

Method

Mix the flour, yeast, salt, sugar, water, and olive oil until shaggy.
Rest the dough, covered, for 30 minutes.
Stretch and fold the dough three times, resting 30 minutes between sets.
Let the dough rise for 1 to 1 1/2 hours until doubled.
Oil the pan, transfer the dough, and let it rest 15 minutes.
Dimple the dough, cover, and proof for 45 minutes while preheating to 425°F (220°C).
Drizzle with oil, add salt and rosemary, and bake 22 to 25 minutes until deep golden.
Check for 200°F to 205°F (93°C to 96°C), then cool 15 minutes before slicing.

Weigh your flour for consistent results, since a loose cup can throw off the hydration.

Notes

Use warm water, not hot, so the yeast stays active.
Keep the dough wet and sticky, since that moisture creates the open crumb.
Use plenty of oil in the pan for a crisp, golden bottom.

STORAGE: Store cooled focaccia in a paper bag or wrapped in a tea towel at room temperature for up to 2 days. For longer storage, cut it into squares, wrap each piece tightly, and freeze for up to 3 months. Reheat frozen squares in a 350°F (175°C) oven for 5 to 7 minutes.