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Homemade Light and Airy Focaccia Bread with crispy edges and soft, fluffy texture.

Light and Airy Focaccia Bread

This focaccia is fluffy inside, crisp on the bottom, and topped with salty olive oil pockets. A simple recipe that brings bakery vibes home without the hassle.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Bread, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dough
  • 3.5 cups all purpose flour Bread flour can make it chewier.
  • 1.5 cups warm water Should not be hot.
  • 2 teaspoons fine salt For dough flavor.
  • 2 teaspoons instant yeast Can use active dry yeast if dissolved in water first.
  • 2-4 tablespoons olive oil For greasing the pan and topping.
Optional toppings
  • flaky salt For sprinkling on top.
  • rosemary Classic topping.

Method
 

Preparation
  1. In a large mixing bowl, stir together flour, salt, and yeast.
  2. Pour in warm water and mix until you have a sticky, shaggy dough.
  3. Cover the bowl and let it rise until puffy, about 60 to 90 minutes.
  4. Pour olive oil into the pan and spread it around well, including corners.
  5. Scrape the dough into the pan and turn it once to coat in oil. If resistant, wait 10 minutes to stretch gently.
  6. Cover the pan and let it puff up for about 30 to 45 minutes.
Baking
  1. Drizzle additional olive oil on top, use fingers to create dimples all over, and sprinkle with flaky salt and toppings.
  2. Bake at 425°F (220°C) for 20 to 25 minutes until golden. If you want extra crisp edges, bake for an additional 2 to 3 minutes.
  3. Let it cool for 10 minutes before lifting it out to cool on a rack to keep the bottom crisp.

Notes

For the best results, be patient with the rise times. Store leftover focaccia wrapped at room temperature for up to 2 days. It can be frozen and reheated straight from frozen.