Light and airy focaccia relies on a slow, full rise and generous olive oil to get crispy, golden edges with a soft, open interior. It takes about 2 hours 45 minutes total, mostly hands-off rising time, and has become one of the year’s most popular homemade breads for how forgiving and rewarding it is to make.
Recipe at a Glance
Prep Time: 20 minutes (plus rising)
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Servings: 8
Category: Bread, side dish
Why You’ll Love This Light and Airy Focaccia
- A genuinely forgiving bread recipe that’s hard to mess up.
- Plenty of olive oil creates those signature crispy, golden edges.
- Great alongside soups, salads, or simply dipped in olive oil.
- Freezes well, so it’s easy to make ahead.
Ingredients You’ll Need
- 4 cups bread flour
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 2 tsp salt
- 1 3/4 cups warm water
- 5 tbsp olive oil, divided
- Flaky sea salt, for topping
- Fresh rosemary, optional
How to Make Light and Airy Focaccia
- In a large bowl, whisk together the bread flour, instant yeast, sugar, and salt.
- Add the warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms.
- Knead the dough for 8 to 10 minutes, until smooth and elastic (or mix on low speed in a stand mixer for 6 to 8 minutes).
- Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Generously oil a baking sheet or dish, then transfer the dough, stretching it gently to fill the pan.
- Cover and let rise again for 30 to 45 minutes.
- Preheat the oven to 425°F (220°C). Dimple the dough all over with your fingers, drizzle with the remaining olive oil, and sprinkle with flaky sea salt and rosemary, if using.
- Bake for 20 to 25 minutes, until golden brown.
- Let cool slightly before slicing and serving.
Tips for the Best Light and Airy Focaccia
- Use plenty of olive oil in the pan for those signature crispy, golden edges.
- Be generous when dimpling the dough — it creates the classic focaccia texture.
- Let the dough rise in a warm, draft-free spot for the best rise.
- Make sure your water is warm, not hot, or it can kill the yeast.
Variations to Try
- Top with cherry tomatoes and olives before baking.
- Add caramelized onions and thyme.
- Drizzle with balsamic glaze after baking.
How to Store It
Store wrapped at room temperature for up to 2 days, or freeze for up to 2 months.
Frequently Asked Questions
Can I make this ahead?
Yes, the dough can be made a day ahead and refrigerated after the first rise, then brought to room temperature before shaping.
Why is my focaccia dense instead of airy?
This usually means the dough didn’t rise long enough or the yeast wasn’t active — make sure your water is warm, not hot, and give the dough plenty of time to rise.
Can I use all-purpose flour instead of bread flour?
Yes, though bread flour gives a slightly chewier, more structured texture.
What can I serve focaccia with?
It’s great alongside soups, salads, or simply dipped in olive oil and balsamic vinegar.