Learn how to make a thick, soft, and fluffy focaccia. It’s not dense or chewy at all. This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich.
We just returned from a few days of vacation in southern Italy, which is only a short hop from Austria. I am always most enthusiastic about the food when traveling. So David picks the places to visit and I pick places to eat and local dishes not to miss.
We ate pizza in Naples, stuffed ourselves silly with arancini (fried rice balls, yum) and ordered chocolaty torta caprese on every occasion possible. So when we got home, I was in the mood to cook Italian food.
Fuss-free fluffy focaccia
I’ve been making this simple focaccia for years. It’s such a reliable, fuss-free, quick and easy focaccia recipe that I don’t even want to try other recipes. And I do recipe developing for a living ;-)
So, what do I mean when talking about a fluffy, light focaccia? When cut into squares, you can squeeze the focaccia until flat and deflated, and it will inflate and rise into the original state (see video), without losing pieces of crackly, crunchy crust. Because there isn’t any.
Quick focaccia with a fine crumb
From start to finish, it takes 1 to 1.5 hours, which is super quick considering that focaccia bread is made with yeast. So when I don’t really have time to do a cold overnight rise, or if I am in the mood for a soft white bread, this is my go-to recipe. It yields a very fine and tender crumb due to the quick rise, compared to an open crumb with big holes you’ll get from a long, cold rise.
When using the right-sized pan, you’ll get a thick, well risen focaccia. I used a 9-by-13 inch (33×23 cm) baking pan, which, for the amount given below, results in a focaccia that is about 2 inch thick (4-5 cm).
I sprinkled the focaccia with dried thyme since I always have it on hand, but you can adapt it in any possible way. Think rosemary or other (dried) herbs, a combo of cherry tomatoes and basil, semi-dried tomatoes (dreamy!), potatoes and onions, or simply coarse salt.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to email@example.com Theresa: Tried your receipe. Very yummy! Sandra: This recipe is a total keeper, thank you so much. I added 1 tsp of sugar sprinkled on top of the water and yeast to allow the yeast to grow faster. Then followed the recipe as written. I kneaded the dough for about 5 mins. Let it rest for 5 minutes. Then used a rolling pin to roll it out to the size of my baking sheet. I let it rise under a towel for 15 mins. Then pressed dimples into it with my fingers, rubbed olive oil onto the top and sprinkled with garlic powder and ground rock salt. I put it directly into a 400 degree oven for 20 mins. It came out perfect. Wonderful slightly cruncherier our crust just the way I love it but with a wonderful soft center. And it was so fast. A perfect weekday quick bread to go with so many different meals. Sinem: I tried you focaccia recipe with olives; My mom and me loveeee it!😍😍😍 Thank you 😌 -Sinem