Ultra Soft and Airy Focaccia
Imported from Instagram
3 hours 15 minsMedium8 servings

Ultra Soft and Airy Focaccia

An authentic Italian focaccia recipe that is incredibly soft, airy, and made without a stand mixer. Topped with marinated cherry tomatoes and oregano for a burst of flavor.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 10 ingredients, 8 steps, 3 hours 15 mins, with a generated photo for every step.

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Time195min
LevelMedium
Servings8
Method 8 steps
01

Dilute the yeast in warm water. Add it to the flour and sugar, mix, then incorporate the salt and 1 tbsp of olive oil.

02

Let the dough rest for 15 minutes, then perform 6 to 7 folds with wet hands. Repeat this entire process 3 times in total, with a 15-minute rest between each series of folds.

03

Cover the dough and let it rise for 1 hour.

04

Transfer the dough to a well-oiled baking pan. Perform a final set of folds, flip it over, and let it rise for another 1 hour.

05

While the dough rests, prepare the topping by cutting the cherry tomatoes in half and mixing them with olive oil, salt, and oregano.

06

Once the dough has doubled in volume, drizzle generously with olive oil and press your fingers deep into the dough to form dimples. Evenly distribute the marinated tomatoes and their juices over the top.

07

Bake in a static oven on the bottom rack: 15 minutes at 230°C (445°F), then 10 minutes at 200°C (390°F).

08

Let the focaccia rest for 10-15 minutes before removing it from the pan. Enjoy warm!

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Notes

This Italian classic delivers an exceptionally light crumb and a crisp, olive oil-enriched crust. The hallmark of this version is a high-hydration dough managed through a series of stretch-and-fold intervals rather than mechanical kneading. This specific technique develops a strong gluten network while maintaining a loose structure, resulting in the characteristic large air pockets and a pillowy interior that defines high-quality focaccia. It is an ideal bake for a slow afternoon, requiring patience rather than physical effort.

Expect a vibrant contrast between the salty, golden base and the sweet acidity of roasted cherry tomatoes. The oregano provides an earthy aromatic depth that permeates the bread as it bakes on the bottom rack. Served warm, the texture remains supple, making it a reliable choice for a standalone snack or an accompaniment to a Mediterranean spread. The final dimpling process ensures the oil and tomato juices pool into the dough for maximum flavor absorption.

Before you start

  • When performing the folds in step two, the dough should feel sticky and extensible. Use wet hands to prevent tearing the surface and maintain the high hydration level.
  • During the final rise in the pan, the dough is ready when it looks jiggly and bubbles appear on the surface. Rushing this stage leads to a dense loaf.
  • The dimpling process in step six requires firm pressure. Press your fingertips all the way to the bottom of the pan to create deep wells for the oil.
  • Monitor the oven temperature closely during the transition from 230C to 200C. The initial high heat is vital for achieving the maximum oven spring and airy texture.

Swaps that work

  • Replace the cherry tomatoes with 0.125 cup of pitted kalamata olives for a saltier, more savory profile without changing the baking time.
  • Substitute fresh yeast with 0.4 grams of instant yeast if dry yeast is unavailable; the rise times and water temperature remain the same.
  • Swap oregano with 0.125 tablespoons of fresh rosemary needles to provide a piney aroma and a more traditional, crunchy texture to the topping.

Keeping it

Focaccia is best enjoyed within a few hours of baking while the crust is crisp. To store leftovers, wrap the bread tightly in foil or place in an airtight container at room temperature for up to two days. Reheat in a 175C oven for five to eight minutes to restore the texture. For longer storage, freeze the bread for up to one month and toast directly from frozen to prevent the crumb from becoming gummy.

Questions

Why did my focaccia turn out flat and dense instead of airy?

Density usually results from insufficient rising time or inactive yeast. If the dough does not double in size or show visible bubbles before baking, the air pockets will not form. Ensure your water is warm but not hot, as excessive heat kills the yeast and prevents the bread from lifting.

Can I prepare the dough a day in advance for a better flavor?

Yes, after the initial folds in step two, place the covered dough in the refrigerator for twelve to twenty-four hours. This cold fermentation develops a more complex flavor. Bring the dough back to room temperature for one hour before proceeding with the pan rise and dimpling as directed.

Is it necessary to use high-protein flour for this specific recipe?

High-protein flour is essential because it contains enough gluten to support the weight of the water and the air bubbles. Using standard all-purpose flour will result in a weaker structure that cannot hold its shape, leading to a much flatter bread that lacks the characteristic internal holes and springy texture.

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