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Home » Blog » Bread and Muffin Recipes » Fluffy Focaccia Bread

Fluffy Focaccia Bread

Cathy Roma Published: Nov 19, 2018

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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!

Overhead shot of sweet and savory Fluffy Focaccia Bread, cut into squares with sprigs of rosemary on the side.

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.

Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside and the rest of the bread cut into slices on a wooden cutting board.

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

Step by step photos on how to make Fluffy Focaccia Bread. Gather ingredients for dough (1), gather ingredients for toppings (2), combine yeast, water, and sugar (3), activated yeast (4), mix the dough (5), well mixed dough (6), turn the dough in a well oiled bowl (7), risen dough (8).

  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.

Step by step photos on how to make Fluffy Focaccia Bread. Spread the dough in a well oiled pan (9), the risen dough (10), holes poked and scattered with herbs (11), holes poked and scattered with grapes (12), baked herb focaccia (13), baked red grape focaccia (14).

  1. 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.
  2. Once the dough is risen, uncover and gently poke with your fingertips.
  3. Drizzle with oil and top with herbs and salt.
  4. If making the sweet focaccia, top with red grapes, sugar and herbs.
  5. Bake until risen and golden, about 20-25 mins.
  6. Bake the sweet focaccia until risen, golden and the grapes soft and jammy.

Side by side shot of sweet and savory Fluffy Focaccia Bread, cut into squares with sprigs of rosemary and red grapes on the side.

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!

Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside.

4.47 from 15 votes
Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside.
Print
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.
53

Bread and Muffin Recipes, Recipe bread, grapes, herbs, rosemary, sweet bread, focaccia, focaccia bread, fluffy bread

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. ralph says

    June 7, 2021 at 9:42 pm

    did ur recipe and got it perfect.
    question:
    a friend made a focaccia bread which was
    less dense and big air holes-how do i get it
    less dense and big air holes?

    Reply
    • Cathy Roma says

      June 7, 2021 at 11:54 pm

      If you desire bigger pockets you can try by adding a little more water, also letting if proof longer.

  2. Mckenna Heck says

    November 21, 2021 at 12:41 am

    Can I substitute quick rise yeast

    Reply
    • Cathy Roma says

      November 22, 2021 at 9:45 pm

      Sure thing!

  3. Dee Avendano says

    January 19, 2022 at 4:16 pm

    I would love to try your recipe and have used one other. While reading to learn more about bread making, it is recommended that you use a scale to weigh your ingredients in grams. Do you have a conversion for your recipe? Any guidance is greatly appreciated

    Reply
    • Cathy Roma says

      January 20, 2022 at 6:24 am

      While many bakers do weigh their ingredients, I’ve found that many home bakers (and my readers) do not use a scale. This recipe is also very forgiving and easy compared with many other breads. Guidance for this recipe would be to spoon your flour into the measuring cup (don’t scoop it directly) and use a generous amount of oil in the pan and on top of the focaccia for optimal taste. Hope that helps!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

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