Fluffy Focaccia Bread

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This fluffy focaccia bread has golden crispy edges, with a light and airy center. Make the savory herb version if you’re feeling salty, or top it with a sprinkle of sugar and plump red grapes if you’re feeling sweet!

I’m a bread junkie.

I know this might be an unpopular stance in the face of the keto diet explosion where carb is a four-letter word (okay, okay, I know it technically is a four-letter word), but I’m done apologizing. Once or twice I attempted to cut bread from my diet and take a break from pasta, but those were dark, dark days.

Instead I subscribe to the “everything in moderation” philosophy including sweets and carbs and find that this balance keeps me well, balanced. There is simply no better smell than fresh bread baking and no more satisfying a bite than warm bread, with golden, crispy edges and a soft, tender center.

Fluffy focaccia bread is a forgiving bread to make and an easy bread to master. It’s a yeast bread that requires two rises, more extra virgin olive oil than you think, and it’s wildly adaptable in both sweet and savory preparations.

Today’s recipe includes a classic salt and herb topping (the gold standard) and a red grape and sugar topping for my friends that have a sweet tooth. Or you can simply divide the dough and make both if you can’t decide. Any way you slice it, get ready for warm breaded bliss!

Let’s make Fluffy Focaccia Bread

1. Gather ingredients for the dough.
2. Gather ingredients for the topping, with savory, sweet, or both!
3. Whisk the dry yeast and sugar into warm water and let stand.
4. The yeast mixture should be activated and foamy before you add it to the dry ingredients.
5. Combine the dry and wet ingredients in a stand mixer fitted with a dough hook and mix.
6. Stop once the dough is well mixed, smooth, and elastic, about 6-8 minutes.
7. Coat a large bowl with olive oil and add the dough to the bowl. Turn to coat and cover tightly with plastic wrap.
8. Place in a warm area of your kitchen and allow to rise until doubled in bulk, about 1 1/2 hours.

9. Spread the olive oil in a sheet pan and spread the dough into the pan so it is almost touching the edges. If the dough springs back too much, allow it to rest for a minute or two and try again. Cover and let it rise until doubled, about an hour.
10. Once the dough is risen, uncover and gently poke with your fingertips.
11. Drizzle with oil and top with herbs and salt.
12. If making the sweet focaccia, top with red grapes, sugar and herbs.
13. Bake until risen and golden, about 20-25 mins.
14. Bake the sweet focaccia until risen, golden and the grapes soft and jammy.

Tips for success

• The toppings listed in the recipe are enough for one half sheet pan. Halve them if you’re making both sweet and savory breads in quarter sheet pans.
• Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn’t foam after a few minutes, pour it out and start with fresh yeast.
• It may seem like a lot of olive oil in the pan and poured over the dough, but never fear! The bread will absorb the oil and it will develop it’s trademark crispy bottom and flavorful chew.
• Coarse sea salt works best for topping the savory bread.
• Store the bread, lightly covered with aluminum foil at room temperature for 1-2 days (if it lasts that long!).
• Make it your own! Try a version with tomato slices, basil and parmesan. Or olives and garlic. Or chopped nuts and cinnamon sugar. The only limit is your imagination!

4.47 from 15 votes

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Fluffy Focaccia Bread

Prep Time

20 mins

Cook Time

25 mins

Rising time

2 hrs 30 mins

Total Time

45 mins

 

This fluffy focaccia bread has golden crispy edges, with a light and airy center. Make the savory herb version if you're feeling salty, or top it with a sprinkle of sugar and plump red grapes if you're feeling sweet!

Course: Breads

Cuisine: Italian

Keyword: bread, focaccia

Servings: 12 servings

Calories: 140 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1 3/4 cups warm water (about 98 degrees)
• 1/2 oz active dry yeast (2 pkgs)
• 2 tsp sugar
• 5 cups AP flour
• 1 1/2 tsp kosher salt
• 1 1/4 cup extra virgin olive oil (divided + extra for the bowl)

Savory Herb Topping

• 1 Tbsp sea salt
• 2 Tbsp fresh rosemary, minced
• 1 Tsp fresh thyme, minced
• 1/2 tsp red pepper flakes

Sweet Red Grape Topping

• 2 Tbsp sugar
• 2 cups seedless red grapes
• 1 tsp fresh rosemary, minced

Instructions

1. Whisk the dry yeast and sugar into the warm water and let stand until foamy, about 5 mins.

2. Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add 1/4 cup olive oil and the yeast mixture and mix on medium speed for 6-8 mins. Dough should be smooth and elastic.

3. Coat a large bowl with olive oil and add the dough to the bowl. Turn to coat and cover tightly with plastic wrap. Keep at a warm room temperature (I place mine near a warm oven) until doubled in size, about 1 1/2 hours.

4. Spread 1/2 cup olive oil in the bottom of a half sheet tray (13x18 inches) or divide between two quarter sheet trays if making both savory and sweet breads. Turn the dough into the sheet tray and press in an even layer. (Or divide the dough between two quarter sheet trays.)

5. Cover lightly with plastic wrap or a damp kitchen towel and allow to rise an additional hour.

6. Preheat oven to 425 degrees. Uncover the dough and poke gently with your fingertips. Drizzle with remaining 1/2 cup oil and sprinkle with the toppings.

7. Bake for 20-25 mins until golden brown and risen. Cool slightly before cutting into wedges or squares and serve.

Recipe Notes

• The toppings listed in the recipe are enough for one half sheet pan. Halve them if you're making both sweet and savory breads in quarter sheet pans.
• Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn't foam after a few minutes, pour it out and start with fresh yeast.
• It may seem like a lot of olive oil in the pan and poured over the dough, but never fear! The bread will absorb the oil and it will develop it's trademark crispy bottom and flavorful chew.
• Coarse sea salt works best for topping the savory bread.
• Store the bread, lightly covered with aluminum foil at room temperature for 1-2 days (if it lasts that long!).
• Make it your own! Try a version with tomato slices, basil and parmesan. Or olives and garlic. Or chopped nuts and cinnamon sugar. The only limit is your imagination!

Nutrition Facts

Fluffy Focaccia Bread

Amount Per Serving

Calories 140 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 1076mg47%

Potassium 103mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 7g8%

Protein 3g6%

Vitamin A 50IU1%

Vitamin C 0.9mg1%

Calcium 35mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.