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This is the easiest focaccia bread recipe ever! And the results are amazing: bubbly, ultra-fluffy crumb and golden, salty crust. It is incredible!<\/em><\/p>\nWe can\u2019t get enough of this bread! It is quite possibly some of the most amazing bread to ever come out of my kitchen, and it is SO EASY to make. It is perfect for a side dish, dipping in oil and herbs, and it makes incredible sandwiches. <\/p>\nWhy This is The Best Focaccia Bread Ever<\/h2>\n I can\u2019t even tell you how many times I\u2019ve made this bread. It has become my go-to bread for pretty much every occasion! <\/p>\n
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Here\u2019s why it is the best focaccia bread recipe:<\/strong><\/p>\n\nThe dough is mixed by hand in one bowl with a spatula. So easy! No kneading and no stand mixer needed.<\/li>\n The dough can be baked same-day (many recipes call for resting the dough overnight, which isn\u2019t necessary to achieve focaccia perfection with this recipe). <\/li>\n The bread is ultra-fluffy with the most delicious, golden, salty crust and the signature bubbles that define focaccia bread.<\/li>\n It is perfect as a side dish for just about any meal, and it also makes the most delicious sandwiches (cold sandwiches or pressed\/panini sandwiches!). <\/li>\n<\/ul>\n<\/div>\n<\/div>\nIngredients Overview<\/h2>\n Don\u2019t blink or you\u2019ll miss it! This ingredients lineup is short and sweet, but the details are important, so read through the notes. <\/p>\n
\nBread flour:<\/strong> This focaccia bread turns out fluffier and better with bread flour. In a pinch, you can sub in all-purpose flour, but bread flour produces a superior end result.\u00a0<\/li>\nInstant yeast: <\/strong>I keep my yeast in a quart-size jar in the freezer and measure out, as needed, for recipes. If you are using packets of yeast, one packet (about 2 1\/4 teaspoons) will work fine for this recipe.\u00a0No need to open up a second packet for the additional 1\/4 teaspoon yeast. Instant yeast is sometimes labeled as \u201crapid-rise\u201d yeast.<\/li>\nSalt: <\/strong>Use table salt in the dough. <\/li>\nWater: <\/strong>If you have a kitchen scale, I recommend weighing the water (and flour, too). Use very warm water, about 105 to 100 degrees F.<\/li>\nOlive oil:<\/strong> I use extra-virgin olive oil.<\/li>\nFlaky sea salt: <\/strong>This ingredient adds delicious flavor and a little crunch to the top of the bread. I prefer using flaky sea salt (like\u00a0Maldon). If you don\u2019t have sea salt flakes, coarse salt can be used instead.<\/li>\n<\/ul>\n\nHow to Make Focaccia Bread<\/h2>\n While this focaccia bread recipe is exceptionally easy, there are a few important steps to follow to make sure the bread turns out perfectly. <\/p>\n
\nMix the dough ingredients together in a bowl until the dough looks shaggy and no dry spots remain. <\/li>\n Let the dough rest. <\/li>\n Stretch and fold the dough 12 to 15 times (more on why this is important below \u2b07\ufe0f). <\/li>\n Let the dough rest. <\/li>\n Line a 9X13-inch pan (preferably light-colored metal pan) with parchment paper and drizzle with olive oil.<\/li>\n Gently lift the dough out of the bowl and into the pan. <\/li>\n Cover and let rise until the dough has filled 90% of the pan and is very puffy. <\/li>\n Drizzle the top of the dough with olive oil.<\/li>\n Use your fingers and\u00a0slowly<\/span>\u00a0press into the dough all the way to the bottom of the pan. Doing this\u00a0slowly and gently\u00a0gives the focaccia the signature dimples without deflating the dough.<\/span> Repeat this process all across the dough.<\/li>\nSprinkle with flaky sea salt and bake until golden.<\/li>\n<\/ol>\nParchment paper hack:<\/span><\/strong> Baking this bread in a parchment-lined baking pan ensures the bread won\u2019t stick to the pan AND it makes it super easy to remove after baking. To get the parchment paper in the corners of the pan, take a piece of parchment paper about 12X16-inches and crumple it into a ball. Unfold it and lightly smooth it out. It will press into the corners of the pan much easier now!<\/p>\n\nWhy the Stretching and Folding is Important<\/h2>\n Focaccia dough relies on high hydration to achieve the classic fluffy\/airy crumb. For my recipe, the hydration is right about 86%. <\/p>\n
Because of that, when first mixed, the dough is going to look rough and shaggy. The stretching and folding is important to help develop structure in the soft, wet dough and also form the bubbly interior of the bread.<\/strong><\/p>\nYou can see from the pictures below how the dough evolves from a wet and shaggy mass to a more cohesive ball of dough after the stretches and folds (and after resting in the bowl). <\/p>\n
\u27a1\ufe0f I tested this recipe multiple times with and without the stretching and folding, and I can confirm that the focaccia bread turns out far better following the recipe through all of those steps. <\/p>\n\nA Few Last Notes<\/h2>\n I can\u2019t wait<\/em> for you to make this recipe! It really is the easiest and yummiest focaccia bread I have ever made. It has become an absolute staple in my kitchen \u2013 I\u2019ve been making it nonstop! <\/p>\nIf you are interested in using sourdough discard in this recipe, it should work quite well<\/strong> with a bit of experimentation. As a starting place, decrease the flour and water in equal amounts based on how much sourdough discard you add (for instance, for 1 cup sourdough discard, decrease the flour by 1\/2 cup and the water by 1\/2 cup). <\/p>\nServe this wonderful focaccia bread with everything from saucy pasta to simple sheet pan dinners. It\u2019s also crazy good dipped in olive oil and herbs. But the way we enjoy it most is tearing off big hunks and eating it straight out of the pan. <\/strong><\/p>\nThe golden, crackly crust and super fluffy interior is the stuff dreams are made of. <\/p>\n\n
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Easy Ultra-Fluffy Focaccia Bread<\/h2>\n\n
Yield: <\/span>12<\/span> servings (9X13-inch pan)<\/span><\/span><\/p>\n
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