If there's one bread that's dominated home kitchens and search results this year, it's this Light and Airy Focaccia. With its impossibly soft, open crumb, golden dimpled crust, and glossy pool of olive oil in every bite, it's easy to see why this recipe became an instant favorite the moment it was published. Best of all? No fancy equipment, no complicated kneading — just a few pantry staples, a little patience for the dough to rise, and you'll have bakery-quality focaccia straight from your own oven.
Ingredients
- 500 g bread flour
- 1 tsp instant yeast
- 1 tsp sugar
- 2 tsp salt
- 400 ml warm water
- 5 tbsp extra virgin olive oil (divided)
- 1 tsp flaky sea salt, for topping
- Fresh rosemary sprigs
- Cherry tomatoes, halved
- A few black olives
Method
- In a large bowl, mix bread flour, instant yeast, sugar and salt.
- Add warm water and 2 tbsp olive oil. Mix until a wet, shaggy dough forms — no kneading required.
- Cover the bowl and let it rise in a warm spot for 1-2 hours, until doubled in size.
- Generously oil a rectangular baking pan. Transfer the dough and gently stretch it to fill the pan.
- Let it rest for another 30-40 minutes to puff up further.
- With oiled fingertips, press deep dimples all across the surface of the dough.
- Drizzle the remaining olive oil generously over the top, letting it pool into the dimples.
- Top with rosemary sprigs, halved cherry tomatoes, olives and flaky sea salt.
- Bake at 220°C (425°F) for 20-25 minutes until deeply golden brown.
- Cool slightly before slicing into squares and serving warm.
Pro Tips
- Don't skip the resting time — a longer, slower rise is the secret to that light, airy crumb.
- Be generous with olive oil — it's what creates the crispy, golden crust and rich flavor.
- Use bread flour, not all-purpose — the higher protein content gives better structure and chew.
- Deep dimples matter — press firmly all the way to the bottom of the dough for the classic focaccia texture.
- Add toppings just before baking, not during the rise, so they don't sink into the dough.
FAQ
Q: Why is my focaccia dense instead of airy?
A: This usually means the dough didn't rise long enough, or too much flour was added during handling. Keep the dough wet and sticky, and be patient with the rise time.
Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough overnight after the first rise for a slower fermentation and even better flavor.
Q: What toppings work best on focaccia?
A: Classic options include rosemary, cherry tomatoes, olives, caramelized onions, or even thinly sliced garlic and parmesan.
Q: How do I store leftover focaccia?
A: Store at room temperature in an airtight container for up to 2 days, or freeze slices and reheat in the oven for a fresh-baked taste.
