Pillowy Soft Italian Focaccia Recipe

Table of Contents

• The Essence of Focaccia Bread
• Mastering Your Yeast
• Choosing the Right Pan for Your Focaccia
• Essential Ingredients & Smart Substitutions
• Step-by-Step Guide: How to Make Focaccia Bread
• Recommended Tools for Baking Focaccia
• Storing Your Focaccia for Lasting Freshness
• Frequently Asked Questions About Focaccia
• Authentic Italian Focaccia Bread Recipe

Mastering Your Yeast for Perfect Focaccia

Yeast is the living heart of your focaccia dough, responsible for its airy texture and delightful rise. A standard 1/4 ounce (7g) packet of active dry yeast typically contains about 2 1/4 to 2 1/2 teaspoons. While yeast is usually packaged by weight, for consistency in this recipe, I highly recommend measuring out precisely 2 1/2 teaspoons of yeast. This ensures your dough gets the right amount of leavening power. Remember, one 1/4 ounce (7g) packet is generally sufficient to leaven approximately 4 cups (1 pound) of flour, and our recipe calls for 5 cups, making the precise measurement even more crucial for optimal results.

Always check the expiration date on your yeast. Old yeast may be inactive, leading to a dough that won’t rise. When activating, ensure your water is within the ideal temperature range (100-110°F or 38-43°C). Water that’s too cold won’t activate the yeast, while water that’s too hot can kill it. Look for a foamy, bubbly mixture after 10-15 minutes – this is a sign that your yeast is alive and ready to work its magic!

Choosing the Right Pan for Your Focaccia

The type of pan you choose significantly impacts the final texture and thickness of your focaccia. For a traditional, thinner focaccia that’s perfect for dipping or as a light snack, an 18×13-inch baking sheet with raised edges (often called a half-sheet pan or jelly roll pan) is ideal. This size allows the dough to spread out, resulting in a bread with a crispier crust and a slightly chewier interior, as seen in many of our photos.

If you prefer a thicker, more substantial focaccia – one that’s fantastic for slicing horizontally to create hearty sandwiches – opt for a smaller 13×9-inch pan. This will result in a taller, fluffier bread with a more pronounced soft interior. Keep in mind that a thicker focaccia may require a slightly longer baking time to ensure it cooks through evenly. Always grease your chosen pan well and consider using parchment paper for easy removal and cleanup.

(Be sure to check the recipe card below for a full list of ingredients and precise quantities)

• Warm Water – This isn’t just any water; its temperature is critical for activating the yeast. Aim for a temperature between 100–110 degrees F (38-43°C). If it’s too cold, the yeast won’t wake up; too hot, and it will die. Think of it as a comfortable bath for your yeast!
• Active Dry Yeast – As mentioned in our tips, precise measurement is key. While a 1/4 ounce packet is standard, measure out the full 2 1/2 teaspoons to ensure your focaccia achieves its signature airy, pillowy texture. Good quality, fresh yeast makes all the difference.
• Honey – This isn’t just for sweetness; honey acts as food for the yeast, encouraging it to produce carbon dioxide, which helps the bread rise beautifully. It also imparts a subtle, delightful flavor to the focaccia. If you don’t have honey, 1 tablespoon of granulated white sugar can be used as a direct substitute.
• All-Purpose Flour – Unbleached all-purpose flour is your go-to for a consistently excellent focaccia. Its coarser texture and slightly higher protein content compared to bleached flour provide a better structure for yeasted breads, resulting in a superior chew and crumb. While bread flour can also be used for an even chewier texture, all-purpose is perfectly sufficient and widely available.
• Kosher Salt – The pure, unadulterated flavor of coarse kosher salt is always preferred in baking, especially for bread where salt plays a crucial role in enhancing flavor and controlling yeast activity. Its milder, less intense salinity compared to table salt ensures it blends harmoniously with the other ingredients, without overpowering the delicate flavors of honey and olive oil. Don’t skimp on the salt – it brings out the best in the bread!
• Olive Oil – This is arguably the most important ingredient after flour and yeast. Invest in a good quality extra virgin olive oil, as its flavor will shine through in the final product. We use a generous amount of it, both in the dough and for drizzling, contributing to focaccia’s moist interior, crispy crust, and rich Mediterranean aroma. The quality of your olive oil will directly impact the depth of flavor in your homemade focaccia.

1. Activate the Yeast. In a small bowl, combine the warm water (100-110°F), active dry yeast, and honey. Whisk gently until combined. Place the bowl in a warm, draft-free spot, such as an unused microwave or an oven with just the light on, for about 15 minutes. This allows the yeast to activate; you should see a foamy, bubbly mixture, indicating it’s alive and thriving.
2. Mix the Dough. Transfer the activated yeast mixture to the bowl of your stand mixer. Add the all-purpose flour, kosher salt, and ½ cup of olive oil. Using the dough hook attachment, beat on low speed until the ingredients come together and form a shaggy dough. Increase the speed to medium and continue kneading for about 5-7 minutes until the dough transforms into a soft, smooth, and elastic ball. If you’re kneading by hand, detailed instructions are provided in the recipe card below.
3. First Rise. Lightly oil a large bowl. Place the smooth dough ball into the oiled bowl, turning it once to coat. Cover the bowl with a clean, light towel or plastic wrap. Transfer it to a warm, draft-free environment (like your warmed oven with the light on) to rise for 1 hour, or until it has visibly doubled in size. This first rise builds flavor and develops the gluten structure.
4. Prepare the Pan & Second Rise. Drizzle 2 tablespoons of olive oil onto your chosen baking pan (an 18×13-inch baking sheet for thinner focaccia or a 13×9-inch pan for thicker). Line the pan with parchment paper, allowing some overhang for easy removal. Pour the remaining 1/4 cup of olive oil over the parchment paper and brush it evenly to the edges. Gently “plop” the risen dough onto the center of the prepared pan. Carefully fold the dough into thirds, creating a burrito-like shape. Then, slide it lengthwise and flip it over so the seam-side is down and the smooth side faces up. Gently press the dough a little towards the edges to flatten it slightly. Cover the pan with an inverted similar pan or a light towel and let it proof for another hour in a warm place. The dough should double in size again and completely fill the pan.
5. Dimple and Top. Once the dough has completed its second rise, gently drizzle a little more olive oil over its surface. Using your fingertips, press firmly but gently all over the dough to create those characteristic dimples. Don’t worry if you make finger holes all the way through – that’s perfectly normal and part of focaccia’s charm! At this point, sprinkle generously with coarse sea salt, sesame seeds, fresh rosemary, or any other toppings of your choice.
6. Bake. Preheat your oven to 425°F (220°C). If your dough was proofing in the oven, remove it before preheating. Bake the focaccia for 18 to 20 minutes, or until the top is beautifully golden brown and the edges are crispy. Baking time may vary slightly depending on your oven and pan size. Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This prevents a soggy bottom and ensures optimal texture. Slice into squares or strips and serve warm or at room temperature.