Making a restaurant-quality bread at home might seem daunting, but this recipe for soft bakery style focaccia bread changes everything. Imagine pulling a warm, aromatic loaf from your oven, its surface glistening with olive oil and studded with flaky salt. This incredibly soft, airy, and beautifully dimpled bread promises bakery-quality results right in your own kitchen. Our secret to this exceptional texture and deep flavor lies in a simple cold fermentation process. Get ready for an easy, rewarding baking experience that will impress everyone.

Why You’ll Love This Soft Bakery-Style Focaccia

Discover why this soft bakery-style focaccia will become your go-to bread recipe. It simplifies the process while maximizing flavor and texture.

• Achieves a truly soft, pillowy texture that melts in your mouth.
• Features an irresistible golden, olive oil-crusted exterior.
• Requires minimal hands-on time, approximately 5 minutes of active work.
• Uses only four basic ingredients, making it budget-friendly and accessible.
• Employs a no-knead, no-special-equipment method perfect for beginners.
• Developed for enhanced flavor through an easy cold fermentation technique.
• Versatile for various meals and occasions, from appetizers to sandwiches.

Ingredients

Gather these simple ingredients to create your own soft bakery style focaccia bread. Quality ingredients make a noticeable difference in the final taste and texture.

• 4 cups (512 g) all-purpose flour or bread flour
• 2 to 3 teaspoons (10 to 15 grams) kosher salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water (combine 1/2 cup boiling water with 1 1/2 cups cold water)
• Butter for greasing
• 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 yields a tender crumb. Bread flour, with its higher protein content, creates a slightly chewier, more structured focaccia. To understand more about how different flours affect your bake, you can explore the differences between all-purpose and bread flour. Adjust water slightly based on your flour and kitchen humidity; you want a very wet, sticky dough.

Salt: Kosher salt is ideal for its flake size and flavor. If using fine sea salt or table salt, use about half the amount by volume, or weigh it precisely. Precision with salt ensures the best flavor balance.

Yeast: Instant yeast mixes directly into dry ingredients. If you only have active dry yeast, proof it first. Dissolve it in a small portion of the lukewarm water (about 1/4 cup) with a pinch of sugar for 5-10 minutes, then add to the other wet ingredients.

Water: Lukewarm water (about 105-115°F or 40-46°C) activates the yeast gently. Mixing boiling and cold water creates the perfect temperature quickly. Use a thermometer for accuracy, especially for beginners aiming for perfect focaccia.

Olive Oil: Use good quality extra virgin olive oil. Its flavor significantly contributes to the characteristic taste of your homemade focaccia.

Equipment

You only need a few basic tools to prepare this soft bakery style focaccia bread.

• Large mixing bowl
• Rubber spatula
• Digital kitchen scale (highly recommended for precise measurements)
• Baking pan(s): 9×13-inch pan, two 8-9 inch pie plates, or a 13×18-inch sheet pan
• Plastic wrap or an airtight lid for the bowl
• Cooling rack

Instructions

Follow these simple steps over two days to bake your delicious soft bakery style focaccia bread. This method minimizes effort while maximizing flavor.

Day 1: Prepare the Dough

1. In a large bowl, whisk together the flour, kosher salt, and instant yeast until well combined.
2. Add the lukewarm water to the dry ingredients. Use a rubber spatula to mix thoroughly until all the liquid absorbs and the ingredients form a sticky dough ball. The dough will be very shaggy and wet.
3. Cover the bowl loosely and let the dough rest at room temperature for 30 minutes. This allows the flour to hydrate fully.
4. Perform 8-10 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 over towards the center of the bowl. Rotate the bowl and repeat this motion 8-10 times. The dough will become smoother and more cohesive.
5. Generously rub the entire surface of the dough with olive oil. This prevents drying during the long proof.
6. Cover the bowl tightly with a lid or plastic wrap. Refrigerate the dough immediately for at least 12 hours, and up to three days. This cold fermentation develops deep flavors and the signature airy texture of your focaccia.

Day 2: Bake Your Focaccia

1. Lightly grease your chosen baking pan(s) with butter or nonstick spray. If using glass pans, butter is a must to prevent sticking.
2. Pour a tablespoon of olive oil into the center of each pan (two tablespoons for a 9×13-inch pan).
3. Gently deflate the cold dough. Use two forks to release it from the bowl sides, pulling it toward the center to form a rough ball.
4. If using multiple pans, use the forks to split the dough into equal pieces.
5. Transfer the dough piece(s) into the prepared pan(s). Roll each dough ball in the olive oil to coat it completely.
6. Let the dough rise uncovered at room temperature for 3-4 hours. The dough should visibly expand and become bubbly.
7. Preheat your oven to 425°F (220°C) during the last 30 minutes of the rise.
8. If using, sprinkle the whole rosemary leaves evenly over the risen dough.
9. Drizzle an additional tablespoon of olive oil over each dough round (two for a 9×13-inch pan).
10. Dip your fingertips in the oil on the dough. Press straight down deeply, creating signature dimples across the surface. Gently stretch the dough as you dimple it to fill the pan.
11. Sprinkle generously with flaky sea salt over the entire surface.
12. Transfer the pan(s) to the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and the underside is crisp.
13. Remove the focaccia bread from the oven. Carefully transfer it to a cooling rack immediately.
14. Cool for at least 10 minutes before slicing and serving. For sandwiches, allow it to cool completely for easier slicing.

Pro Tips & Troubleshooting

These insights will help you achieve the perfect soft bakery-style focaccia every time.

• Cold Proofing: This step is crucial for flavor development and achieving that characteristic airy, open crumb. Do not skip it for best results. Learn more about the digestive and flavor benefits of cold fermentation in bread making.
• Dough Hydration: A very wet, sticky dough is key for an airy crumb. Measure ingredients precisely using a digital scale.
• Oiling the Dough: Generously oiling the dough surface before refrigeration prevents it from drying out and forming a crust.
• Gentle Handling: Always handle the proofed dough gently. This preserves the delicate air bubbles that contribute to the focaccia’s light texture.
• Deep Dimpling: Don’t be shy with dimpling! Press your oiled fingertips deeply into the dough to create those iconic pockets that hold oil and salt.
• Oven Variations: Ovens can vary. Watch your focaccia closely during the last 10 minutes of baking and adjust the time as needed for a perfectly golden crust.

Serving, Storage & Variations

Enjoy your homemade focaccia in many ways, store it properly, and explore exciting flavor combinations.

Serving Suggestions

• Enjoy this soft bakery style focaccia bread warm or at room temperature.
• Serve it alongside hearty soups, fresh salads, or with your favorite dipping oils and balsamic vinegar.
• Use it as the base for gourmet slab sandwiches, filled with deli meats, cheeses, and fresh vegetables.

Storage Instructions

• Store cooled focaccia in an airtight container or bag at room temperature for up to 3 days.
• For longer storage, wrap individual slices or portions tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
• To revive its crust, reheat frozen focaccia directly from the freezer at 350°F (175°C) for about 15 minutes. Room temperature focaccia reheats in about 10 minutes.

Flavor Variations

• Herbs: Mix fresh rosemary, thyme, or oregano into the dough, or sprinkle on top before baking.
• Savory Add-ins: Incorporate pitted olives, roasted garlic cloves, or chopped sun-dried tomatoes directly into the dough during the stretch and fold step. You can also press them into the top before dimpling.
• Sweet Variations: For a unique twist, try a cinnamon-sugar focaccia. Drizzle with melted butter, sprinkle with cinnamon sugar, and dimple. Perfect for brunch.
• Mini Focaccia: Bake the dough in greased muffin tins for individual servings, adjusting baking time as needed.

Nutrition

Nutritional values for focaccia bread can vary based on exact ingredient brands and portion sizes. This table provides an approximate estimate per serving (1/12 of a 9×13-inch pan).

Nutrient	Amount (Approx.)
Calories	250 kcal
Carbohydrates	40 g
Protein	7 g
Fat	7 g
Fiber	2 g

Note: These values are estimates. For precise nutritional information, calculate based on your specific ingredients.

FAQ

You have questions, we have answers about making this fantastic bread.

• Can I skip the overnight rise? You can, but the texture will be less pillowy and the flavor less developed. For a faster rise, let the dough rise at room temperature for 3-4 hours after mixing, then proceed to bake.
• What makes this focaccia “bakery-style”? Its signature high hydration and long, cold fermentation process develop deep flavor and an incredibly airy, open crumb.
• Why is there no sugar in the recipe? Natural sugars develop in the dough during the slow fermentation process. These natural sugars contribute to the flavor and aid in browning without added sweetness.
• How do I prevent focaccia from sticking to the pan? Always use proper greasing. For glass pans, butter is essential, followed by olive oil. For metal pans, olive oil often suffices, or use parchment paper for extra security.
• Can I use different types of flour? Yes, both all-purpose and bread flour work well for this soft bakery style focaccia bread. If using a high-protein bread flour, you might need a tiny bit more water to achieve the desired wet consistency.

Conclusion

Baking your own soft bakery-style focaccia bread at home is a wonderfully rewarding experience. This recipe simplifies the process, making it accessible for any beginner while still delivering exceptional, bakery-quality results. From its irresistible aroma to its pillowy texture and golden, olive oil-kissed crust, every bite is a delight. We encourage you to try this recipe and experience the joy of creating such a beautiful loaf. Don’t forget to experiment with different toppings and share your delicious homemade focaccia creations!