Soft focaccia is a pillowy Italian flatbread with a crisp exterior and airy crumb, flavored with olive oil, herbs, and sea salt. This version uses minimal ingredients for maximum flavor, yielding 6 hearty slices per loaf.
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Total Time | 65 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Italian |
Why This Recipe Works
Soft focaccia requires just 5 ingredients and no special equipment, making it a beginner-friendly project that feels impressive. The dough achieves lift and tenderness through cold fermentation, while the finishing salt crystals create textural contrast.
I’ve tested this recipe with all-purpose, bread, and whole wheat flours. The all-purpose version yields the most open crumb, but whole wheat adds nuttiness. For the ideal balance between chewy crust and soft interior, bake on a preheated baking stone.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 500g (4 cups) | Try bread flour for more chew |
| Warm water | 275ml (1 1/8 cups) | Adjust for desired dough texture |
| Olive oil | 75ml (6 tbsp) | Use high-quality extra virgin |
| Salt | 15g (4 tsp) | Adjust based on sea salt coarseness |
| Yeast | 4g (1 1/4 tsp instant) | Active dry requires proofing |
Step-by-Step Instructions
-
Combine Dry Ingredients
In large bowl, whisk flour, salt, and yeast. Create well in center.
-
Hydrate Dough
Add warm water and half the olive oil to dry ingredients. Mix until no dry bits remain.
-
Knead Until Elastic
Knead dough for 10 minutes on floured surface until smooth and elastic.
-
First Rise
Cover bowl with towel. Refrigerate 4-24 hours (ideal for flavor development).
-
Shape and Rest
Transfer to parchment-lined 9×13″ pan, dot with remaining 3 tbsp oil. Let rise 1 hour.
-
Bake to Crispiness
Preheat oven (and stone if using) to 230°C (450°F). Bake 15-20 minutes until golden.
Chef Tips for Perfect Results
- Use kitchen scale for precise measurements
- Cover loaves when proofing to prevent drying
- Tap loaf bottom – it should sound hollow when done
- Brush with additional olive oil pre-bake for extra gloss
Common Mistakes to Avoid
- Underproofing: Dough needs 1 hour at room temperature post-shaping. Test by pressing thumb: indentation should spring slightly back.
- Overworking baked goods: Avoid moving pan during first 10 minutes of baking to prevent deflation.
- Inconsistent hydration: Add water gradually – dough should hold shape but not feel sticky.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| All-purpose flour | Whole wheat | Deep, nutty profile |
| Olive oil | Avocado oil | Neutral flavor with similar texture |
| Sea salt | Korean gochujang | Rich, umami-laced crust |
Serving Suggestions and Pairings
Antipasti platters, grilled vegetables, or rustic Italian soups like minestrone. The best Soft Focaccia recipes serve 30 guests as appetizers with bruschetta or panzanella. For dinner, pair with braised short ribs or tomato-based pasta.
Storage and Reheating
| Method | Duration | Instructions |
| Room temperature | 1 day | Stored in airtight bag |
| Freezer | 2 months | Wrap in plastic then foil |
| Microwave | Immediate | Add damp paper towel for 10-20s |
Nutritional Information
| Nutrient | Amount per Serving |
| Calories | 240 kcal |
| Protein | 6g |
| Fat | 10g |
| Carbohydrates | 32g |
| Fiber | 2g |
Frequently Asked Questions
Can I substitute bread flour for all-purpose?
Yes – use 20% less water due to higher gluten content. Bread flour creates a chewier texture ideal for open crumb.
How do I know when focaccia is baked through?
Cook until internal temperature reaches 90°C (200°F). Check at 15 minutes if oven has glass window.
Why does my dough feel too sticky?
Hydration levels vary by flour type. Add extra flour 1 tbsp at a time while kneading.
Can I make dough in advance?
Yes – refrigerate up to 24 hours. Dough develops better flavor with extended cold fermentation.
What’s best for serving with focaccia?
Warm with olive oil and fresh rosemary, or toasted with Mediterranean tapenade of capers, olives, and anchovies (ensure no pork contact).
Conclusion
Soft focaccia proves simple ingredients can create restaurant-quality bread at home. With one rising period and generous olive oil, this Italian flatbread delivers both visual appeal and satisfying texture.
Print
Soft Focaccia Bread Recipe
- Total Time: 65
- Yield: 6 slices
- Diet: Vegan
Description
A pillowy Italian flatbread with a crisp exterior and airy crumb, made with olive oil, herbs, and sea salt. Requires minimal ingredients and yields 6 hearty slices perfect for sandwiches or sides.
Ingredients
500g (4 cups) all-purpose flour
275ml (1 1/8 cups) warm water
75ml (6 tbsp) extra virgin olive oil
15g (4 tsp) salt
4g (1 1/4 tsp) instant yeast
Instructions
Combine flour, salt, and yeast in a large bowl. Create a well in the center.
Add warm water and half the olive oil to the dry ingredients. Mix until no dry bits remain.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Cover the bowl and refrigerate for 4-24 hours for flavor development.
Transfer the dough to a parchment-lined 9×13″ baking pan. Dot with the remaining 3 tbsp olive oil. Let rise for 1 hour.
Preheat oven (and baking stone if using) to 230°C (450°F). Bake for 15-20 minutes until golden and crisp.
Notes
Use a kitchen scale for precise measurements
Cover proofing dough to prevent drying
Tap the loaf bottom—it should sound hollow when done
Brush with additional olive oil before baking for extra gloss
Underproofing: Ensure dough is fully proofed (indentation should spring slightly back)
Overworking: Avoid excessive kneading after shaping
- Prep Time: 45
- Cook Time: 20
- Category: EASY RECIPES
- Method: Baking
- Cuisine: Italian
