Fluffy Focaccia Bread Recipe

Close-up of sliced focaccia bread on a wooden cutting board, topped with rosemary and showing a golden, airy, and slightly crisp texture.

5 from 7 votes

Fluffy Focaccia Bread Recipe

Learn how to make our fluffy focaccia bread with this easy overnight focaccia recipe. Soft, airy inside with crispy edges and rich olive oil flavor.

Prep Time20

Cook Time12

Total Time1 50

Course: Bread

Cuisine: Italian

Keyword: focaccia, Italian bread

Servings: servings

Calories: 125kcal

Author: Lora

Equipment

1 Mixing Bowl
1 large wooden spoon
1 baking sheet

Ingredients

For the dough:

1 ⅓ cups warm tap water about 110 degrees
2 ½ teaspoons 1 envelope active dry yeast
1 teaspoon granulated sugar
¼ cup extra-virgin olive oil plus more for pan and finishing
3 ¼ cups unbleached all-purpose flour
3 teaspoons sea salt

For the topping:

1-3 teaspoons sea salt or kosher salt
1-2 Tablespoons fresh rosemary chopped fine not the stems
Extra-virgin olive oil

Instructions

Bloom the yeast

In a large bowl, whisk together the water, olive oil, and yeast until combined. The water must be 110F, which when you put on your wrist, should feel not hot, not tiepid, just WARM.

Add salt

Add the sea salt to the flour whisk together.

Add Flour

Add the flour and salt to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough forms and everything is fully hydrated.
Scrape down the sides of the bowl.

Cover & Rest

Cover the bowl with a plate, and let it rest for 30 minutes. I like leave it in the warmest part of my kitchen where there is no draft.

Stretch & Rest

You will do four rounds of stretch and folds.
Take one side of the dough, stretch it up, and fold it over to the opposite side of the bowl. Rotate the bowl ¼ turn, and repeat. Do this FOUR times per round and there are FOUR rounds.
This method builds structure without kneading and creates that light, fluffy texture.

Let the Dough Rise

After your final stretch and fold, cover the dough and place it in the fridge overnight.
Cold fermentation slows down the yeast and develops a deeper flavor while improving the texture. You can leave it in the fridge for up to 48 hours, but overnight is ideal.
If you want a quicker option, let the dough rest at room temperature for 30 to 40 minutes instead. I covered the dough and let it rest for 40 minutes.

Shape and Final Proof

At this step there are two options. You could either let it rise and bake same day. OR, you could let it rest in the refrigerator overnight and bake it next day. I baked it same day.
Add 3 to 4 tablespoons of olive oil into a 9x13 inch non stick baking tray that is at least 5 cm deep. Be generous with the oil because focaccia needs it.
If your pan is not non stick, line it with parchment paper first, then spread the olive oil over the paper.
Transfer the dough into the tray after one final gentle stretch and fold, then gently stretch it with your hands so it fits the tray. Drizzle more olive oil over the top.
Option 1: Cover (I used an upside down baking sheet to cover it) and let it rise for about 1 hour (if you skipped the overnight rise in the refrigerator).
Option 2: Cover and refrigerate overnight (8–24 hours). This is what transforms it into the best focaccia texture with the most large bubbles.
If you left it overnight covered in the refrigerator, remove from the refrigerator. Let it rise for about 2 hours if it was refrigerated so it can come back to room temperature. Cover and refrigerate overnight (8–24 hours). This is what transforms it into the best focaccia texture.

Dimple and Add Flavor

Mix one quarter cup olive oil with one quarter cup water.
Uncover the dough. Brush this oil mixture over the dough. Then coat your hands in oil and press your fingers into the dough to create dimples.
Gently move the dough so it spreads evenly in the pan.
Add your toppings and lightly coat them in oil so they do not burn. I like to add coarse sea salt here for that classic focaccia finish.

Bake

Preheat your oven to 520°F (200°C) with the fan on. I have a convection oven so I did it on convection. While the oven is heating, the dough will be rising even more in the uncovered pan.
Bake for about 6 minutes until the top starts to turn golden and crisp.
Then reduce the temperature to 345°F (175°C) and bake for another 3 minutes until fully golden and crisp.

Finish

Brush the focaccia again with the olive oil and water mixture while it is still hot.
Once baked, if you like, finish with fresh rosemary for extra flavor and that fresh, aromatic touch.
Let it rest for 10 to 15 minutes before slicing.

Serve

Serve warm or at room temperature. It is especially good slightly warm when the outside is crisp and the inside stays soft and airy.

Notes

Use warm water, not hot Aim for about 110°F. It should feel warm on your wrist, not hot. Hot water can kill the yeast.
Hydration matters Flour absorbs water differently depending on the type and brand. If your dough feels dry or stiff, add a little more water until you get a soft, sticky dough. You are looking for a wet, slightly loose texture. This is what gives focaccia those airy bubbles and soft interior.
Do not skip stretch and folds This step replaces kneading. It builds structure and creates that light, fluffy texture. Do all four rounds for the best result.
Overnight rise improves flavor and texture Cold fermentation slows down the yeast and develops a deeper flavor while creating larger air pockets. You can leave it in the fridge up to 48 hours, but overnight is ideal.
Room temperature option If you are short on time, let the dough rest at room temperature for 30 to 40 minutes instead of refrigerating.
Use plenty of olive oil Be generous with olive oil in the pan and on top. This is what creates the crispy edges and rich flavor.
Choose the right pan A 9x13 inch metal pan works best. If it is not non stick, line it with parchment paper before adding oil.
Let the dough come to room temperature If refrigerated, let it sit out for about 2 hours before baking so it rises properly.
Dimples are key Press your fingers deeply into the dough to create dimples. This helps hold the olive oil and gives focaccia its signature look.
Coat toppings in oil Whether using rosemary, tomatoes, or olives, lightly coat them in oil so they do not burn in the oven.
Watch your oven Ovens vary, so keep an eye on your focaccia. You want it golden and crisp, not too dark.
Finish with oil for extra flavor Brushing the olive oil and water mixture after baking adds shine, moisture, and extra flavor.
Let it rest before slicing Allow the focaccia to cool for 10 to 15 minutes. This helps set the structure while keeping the inside soft and airy.
Best served warm It is especially good slightly warm with a crisp outside and fluffy interior.

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