Focaccia: The Soft, Fluffy Italian Classic
Focaccia uses a strong, high-protein flour and high hydration to achieve its soft, cloud-like texture. A forgiving dough whose long fermentation develops flavor and improves digestibility.
Ingredients
Instructions
Flour and Dough Focaccia uses a strong, high-protein flour (W 260–310), similar to pizza dough, to trap air and develop bubbles. Hydration is high — 70–75% — giving the dough its soft, cloud-like texture.
Knead until smooth and elastic, then let the dough rest for 30 minutes. Divide and shape it in a well-oiled pan, then leave it to ferment 2–3 hours at room temperature.
Baking Preheat the oven to 220°C (430°F). Before baking, dimple the surface with your fingers, drizzle generously with olive oil, and sprinkle with coarse salt. Bake for 20–25 minutes, until golden brown and crispy on the edges.
Regional Variants
- Focaccia Ligure: Soft, thin, brushed with lots of extra virgin olive oil, sometimes topped with rosemary or olives.
- Focaccia Barese (Puglia): Thicker, enriched with potatoes in the dough, cherry tomatoes, and a light sprinkle of oregano.
- Focaccia with onions or olives: A popular snack across Italy, offering aromatic and savory flavors.
Tip: Focaccia dough is forgiving. If it seems too sticky, let it rest longer. The long fermentation develops flavor and improves digestibility. Serve warm or at room temperature for the best experience.