Discover the joy of baking artisan-quality bread at home with this incredibly simple focaccia recipe. This recipe yields an incredibly thick soft focaccia bread with a beautifully airy, open crumb and a golden, crisp bottom. You need minimal hands-on time, making it perfect for busy schedules. The secret to its amazing texture and deep flavor lies in a cold fermentation process. Get ready to impress yourself and everyone else with this irresistible bread.

Why You’ll Love This Perfectly Thick & Soft Focaccia

Making this focaccia recipe will quickly become a favorite in your kitchen. Here’s why:

• No-Knead Wonder: Say goodbye to strenuous kneading; a simple mix and fold is all it takes.
• Minimal Effort: This recipe requires just about 5 minutes of active prep time.
• Pillowy Crumb: Achieve an exceptionally light, airy, and moist interior that melts in your mouth.
• Crisp, Golden Crust: A generous drizzle of olive oil creates a perfectly golden and delightfully crisp bottom.
• Beginner-Friendly: Even if you’ve never baked bread before, you will achieve a beautifully thick soft focaccia with ease.

Ingredients for Thick & Soft Focaccia Bread

To create this amazing thick soft focaccia bread, gather these simple ingredients. Quality ingredients elevate the final flavor significantly.

• 4 cups (512 g) all-purpose flour or bread flour, see notes below
• 2 to 3 teaspoons (10 to 15 grams) kosher salt, see notes below
• 2 teaspoons (8 g) instant yeast, see notes below if using active dry
• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
• Butter for greasing (for glass pans)
• 4 tablespoons olive oil, divided
• Flaky sea salt, such as Maldon
• 1 to 2 teaspoons whole rosemary leaves, optional

Notes & Substitutions

• Flour: All-purpose flour works wonderfully. Bread flour, with its higher protein content, can yield an even chewier crumb. Adjust water slightly based on your flour and local humidity.
• Salt: Kosher salt is preferred for its pure taste and texture. Use 2 teaspoons for a less salty bread and 3 teaspoons for a more pronounced flavor. If using table salt, reduce by half as it is finer.
• Yeast: Instant yeast can be mixed directly with dry ingredients. If using active dry yeast, activate it first by dissolving it in a portion of the lukewarm water for 5-10 minutes until foamy.
• Water: Lukewarm water (around 100-110°F or 38-43°C) is crucial to activate the yeast without killing it. Test it on your wrist; it should feel pleasantly warm, not hot.
• Olive Oil: Use a good quality extra virgin olive oil. It imparts a significant amount of flavor and contributes to the crisp texture of your focaccia.

Essential Equipment

You do not need many specialized tools to make this delightful bread. These items will help you achieve the best results.

• Large mixing bowl
• Rubber spatula
• Bowl lid or plastic wrap
• 9×13 inch baking pan (or two 8-9 inch pie plates)
• Digital kitchen scale (highly recommended for accuracy)
• Cooling rack

Step-by-Step Instructions for Thick & Soft Focaccia

Follow these simple steps to bake a delicious thick soft focaccia bread that everyone will love. Precision in measurements, especially with water and flour, contributes significantly to success.

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and instant yeast. Make sure these are evenly distributed before adding any liquid.
2. Add Water: Pour the lukewarm water into the bowl with the dry ingredients. Using a rubber spatula, mix until all the liquid is absorbed and the ingredients form a shaggy, sticky dough ball. Do not overmix.
3. Initial Rest & Stretch: Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes. After resting, perform 8 to 10 wet-hand stretch and folds. Dip one hand in a small bowl of water. Grab an edge of the dough, pull it up, and fold it towards the center. Rotate the bowl and repeat this motion until the dough feels smoother and more cohesive.
4. First Rise (Cold Proof): Lightly rub the surface of the dough with olive oil. Cover the bowl tightly with a lid or plastic wrap. Place it immediately into the refrigerator for at least 18 hours, and up to 72 hours. This cold proof is key to your thick soft focaccia bread‘s flavor development and open texture. Ensure the dough is well-oiled to prevent drying out.
5. Prepare Baking Pan: Generously grease your 9×13 inch baking pan (or two 8-9 inch pie plates). Use butter for glass dishes and olive oil for nonstick pans. This step is crucial to prevent sticking.
6. Transfer & Second Rise: Pour 1 to 2 tablespoons of olive oil into the center of your prepared pan. Using two forks, gently deflate the cold dough by releasing it from the sides of the bowl and pulling it toward the center, forming a rough ball. Transfer the dough into the oiled pan. Turn the dough to coat it all over in the oil. Let the dough rise, uncovered, at room temperature for 3 to 4 hours. It should look noticeably puffy.
7. Dimple & Top: Set a rack in the middle of your oven and preheat it to 425°F (220°C). Drizzle the focaccia with the remaining olive oil. Lightly coat your fingers with oil, then press straight down deeply into the dough to create characteristic dimples. If needed, gently stretch the dough to fill the pan edges. Sprinkle with whole rosemary leaves (if using) and a generous amount of flaky sea salt.
8. Bake: Transfer the pan to the preheated oven. Bake for 25 to 30 minutes, or until the focaccia is golden brown on top and crisp on the bottom.
9. Cool: Carefully remove the pan from the oven. Immediately transfer the thick soft focaccia bread to a cooling rack. Let it cool for at least 10 minutes before slicing and serving. Cooling completely makes it easier to slice for sandwiches.

Pro Tips & Troubleshooting

Achieving perfect focaccia is simple with a few key considerations. These tips will help you navigate common baking questions.

• Cold Fermentation: Do not skip the long cold proof! It dramatically enhances flavor complexity and creates that desirable airy texture for your thick soft focaccia bread. Studies explain how cold fermentation significantly enhances the flavor and texture of bread.
• Dough Hydration: This dough is intentionally very sticky and wet. Embrace it! This high hydration is what gives the focaccia its signature open, bubbly crumb.
• Dimpling Technique: Make deep, firm dimples with oiled fingers. This prevents large air pockets from forming and ensures the toppings embed beautifully.
• Preventing Dry Crust: Always oil the dough surface well before the cold proof. A tight cover is also essential to keep moisture in and prevent a dry, crusty top during refrigeration.
• Avoiding Over/Under-Proofing: For the final room temperature rise, the dough should look visibly puffy and airy, and gently spring back when lightly poked. If it springs back too quickly, it needs more time; if it deflates, it’s over-proofed.
• Ingredient Accuracy: A digital kitchen scale provides the most accurate measurements for flour and water, leading to consistently excellent results for your thick soft focaccia.

Serving Suggestions, Storage & Variations

This versatile thick soft focaccia bread shines in many roles. Enjoy it fresh, then store it for later or experiment with delicious variations.

• Serving Ideas: Serve warm slices with a simple dip of olive oil and balsamic vinegar. It is an excellent accompaniment to soups, stews, or pasta dishes. Use it to make gourmet sandwiches, or serve it alongside a charcuterie board for an elevated appetizer.
• Storage: Store leftover focaccia at room temperature in an airtight container or bag for up to 3 days. For longer storage, freeze it for up to 3 months.
• Reheating: To revive its crisp crust and soft interior, reheat focaccia in an oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
• Savory Variations: Before baking, top your focaccia with pitted olives, roasted garlic cloves, sun-dried tomatoes, or other fresh herbs like thyme or oregano. A sprinkle of Parmesan cheese is also a delicious addition.
• Sweet Variations: For a unique treat, brush the focaccia with melted butter, sprinkle with cinnamon sugar, and add some sliced apples or pears. A drizzle of honey after baking is also wonderful.
• Muffin Tin Focaccia: For individual portions, divide the dough among greased muffin tins (filling each about halfway). Dimple and top as usual. Bake for approximately 18-22 minutes.

Nutrition Information

Please note that these nutritional values are estimates and can vary based on specific ingredient brands and preparation methods. This information is provided for general guidance only.

Nutrient	Amount per Serving (estimated)
Calories	250 kcal
Total Fat	8g
Saturated Fat	1g
Cholesterol	0mg
Sodium	350mg
Total Carbs	38g
Dietary Fiber	2g
Sugars	0g
Protein	6g

Disclaimer: Nutritional information is an estimate and may not be accurate. It is calculated based on standard ingredient values and does not account for variations in brands or preparation.

Frequently Asked Questions (FAQ)

Can I skip the overnight cold proof?

While you can bake it the same day by letting the dough rise at room temperature for 6-8 hours, the overnight cold proof greatly enhances the flavor and develops that characteristic open crumb of a truly thick soft focaccia bread. It is highly recommended for the best results.

Why is there no sugar or honey in this recipe?

Traditional focaccia relies on the natural sugars in flour and the yeast’s slow fermentation to develop flavor. The long cold proof provides all the necessary sweetness and complexity without added sugar.

What’s the best flour to use for focaccia?

All-purpose flour works perfectly for a tender crumb. Bread flour, with its higher protein content, can yield a chewier texture.

How do I get those signature deep dimples?

Generously oil your fingers and press down firmly, almost to the bottom of the pan. This helps release trapped air and creates those iconic pockets for olive oil and toppings.

Can I use active dry yeast instead of instant?

Yes, you can. Activate active dry yeast first by dissolving it in a portion of the lukewarm water (about 1/4 cup) for 5-10 minutes until it becomes foamy, then proceed with the recipe.

Conclusion

Baking your own thick soft focaccia bread at home is a truly rewarding experience, proving that delicious, artisan-style bread doesn’t require complex techniques. With minimal hands-on time and the magic of cold fermentation, you can create a pillowy, flavorful focaccia that will become a staple in your kitchen. Give this recipe a try and enjoy the incredible aroma and taste of freshly baked bread. Share your beautiful creations and let us know what you think!