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Italian Vegan Side Dish

Light and Airy Focaccia

Light and airy focaccia is an Italian bread made with bread flour, instant yeast, olive oil, and a stretch-and-fold method that develops gluten without a mixer. After a long pan proof, the dough is dimpled, topped with flake salt, and baked at 475°F for a tall, fluffy crumb and crisp crust.

Level Medium Prep 30 min Cook 20 min Servings 12 Score 4.8/10

Ready in

255 min

Makes 12 servings

Prep 30m

Cook 20m

Level Medium

About this recipe

Light and airy focaccia builds structure through bread flour, delayed salt, stretch-and-folds, and a long pan proof before baking at high heat. Dimpling creates olive oil pools and a classic Italian bakery finish with flaky sea salt.

Ingredients

Servings

Units

Dough

2 1/2 cups bread flour (13 3/4 oz / 390g; measure by weight if possible)
2 tsp sugar
1 1/2 tsp instant yeast (rapid-rise yeast)
1 1/2 cups water (12 oz / 340g, room temperature)
6 tbsp extra-virgin olive oil (divided; high-quality)
2 tsp table salt

Topping

3/4 tsp flake sea salt (to 1 1/2 tsp, to taste)

Pan Prep

vegetable oil spray (for greasing pan)
1 sheet parchment paper (16x12-inch)

Equipment

13x9-inch baking pan Standard rectangular pan for focaccia
Large mixing bowl For dough mixing and folds
Parchment paper 16x12-inch sheet
Wire cooling rack For cooling after baking
Bench scraper Optional, for releasing sticky dough
Kitchen scale Recommended for weighing flour and water

Instructions

Whisk bread flour, sugar, and instant yeast together in a large bowl. Add room-temperature water and 2 tablespoons olive oil. Stir until no dry flour remains, about 1 minute. Cover and let sit for 20 minutes to hydrate the flour.
20 min
Sprinkle table salt over the dough and mix with a wet hand until fully incorporated. Stretch and fold the dough about 30 times: grasp an edge, stretch upward, fold toward the opposite side, turn the bowl 90 degrees, and repeat. Cover and let sit for 20 minutes.
20 min
Lightly spray a 13x9-inch baking pan with vegetable oil spray. Line with parchment paper, pressing it into the corners. Spread 3 tablespoons olive oil over the bottom of the pan.
Dampen the counter and your hands with water. Transfer dough to the counter and gently press and stretch into a 15x10-inch rectangle. Fold in thirds like a business letter to create a 10x5-inch rectangle. Invert into the prepared pan, swirl to coat with oil, turn over, and press to expel large air pockets.
Cover and let the dough proof until puffy, jiggly, and spread toward the corners of the pan, 2 1/2 to 3 hours.
2 min
About 20 minutes before proofing finishes, adjust an oven rack to the middle position and preheat the oven to 475°F (245°C).
20 min
Drizzle remaining 1 tablespoon olive oil over the dough. Dimple all over with wet fingertips, pressing to the bottom of the pan, pushing dough into corners, and breaking up bubbles larger than 1 inch. Sprinkle with flake sea salt. Bake until deeply browned, 16 to 20 minutes, rotating the pan halfway through.
16 min
Transfer focaccia to a wire rack using a spatula. Cool for at least 20 minutes before slicing and serving.
20 min

Nutrition

Calories 235

Protein 6g

Carbs 38g

Fat 9g

Fiber 2g

Sugar 2g

Sodium 480mg

Serving Size 1 piece (1/12 loaf)

Cooking Timeline

Prep 30 min

Cook 20 min

Total 255 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.8 95% conf.

Taste 9.5
Presentation 9.3
Nutrition 7.0
Value 9.5
Instructions 9.4
Ingredients 9.3
Time Accuracy 9.0
Difficulty 7.2
Would Make Again 9.4

Video

Watch on Youtube

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A reliably tall, fluffy focaccia with crisp edges and signature olive oil pools — the stretch-and-fold method delivers bakery-quality results without a stand mixer.

Pros

Exceptionally light and airy crumb
No stand mixer required
Signature dimpled olive oil top
Make-ahead friendly proofing window
Vegan-friendly ingredients

Cons

Requires several hours of proofing
Sticky dough needs wet-hand technique
Best eaten day-of for peak texture

Overview

Technique Notes

Measure flour and water by weight for consistency. Keep hands and the counter damp when handling sticky dough. Proof until the dough is jiggly and reaches pan corners, then dimple aggressively before baking.

Flavor Profile

Rich and fruity from extra-virgin olive oil, with a crisp deeply browned crust and soft open crumb inside. Flaky sea salt adds crunchy bursts of salinity on every bite.

AI Insights

Summary

Tips

Weigh flour and water for the most consistent results
Add salt only after the initial 20-minute flour hydration rest
Keep hands wet when stretching and folding sticky dough
Proof until dough is puffy, jiggly, and reaches pan corners
Dimple dough all the way to the bottom of the pan before baking
Use high-quality extra-virgin olive oil opened within one month
Cool at least 20 minutes before slicing to set the crumb

Substitutions

Instant yeast → active dry yeast (dissolve in water first)
Bread flour → high-protein all-purpose flour (King Arthur, 11.7% protein)
Flake sea salt → kosher salt (use slightly less)
13x9-inch pan → two 9-inch round pans (adjust bake time)
Vegetable oil spray → olive oil for greasing the pan

Storage

Store cooled focaccia at room temperature in an airtight container for up to 3 days. Flake salt will dissolve over time. For longer storage, freeze individual pieces wrapped tightly for up to 1 month; reheat in a 350°F oven for 5 to 8 minutes. Best served the day it is baked.

Pairing

Balsamic vinegar and olive oil for dipping
Tomato soup or minestrone
Charcuterie and marinated olives
Rosemary-infused olive oil drizzle

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FAQ

What makes focaccia light and airy?

Bread flour provides extra gluten-forming protein, while stretch-and-fold technique and a long proof trap air in the dough. Delaying salt during initial hydration also helps develop a stronger, more elastic gluten network.

Why is bread flour recommended over all-purpose flour?

Bread flour has higher protein content, which creates stronger gluten that retains more air and produces a taller, chewier crumb — essential for light focaccia.

Can I use active dry yeast instead of instant yeast?

Yes. Dissolve active dry yeast in a portion of the warm water with a pinch of sugar and let stand 5 minutes until foamy before adding to the flour mixture.

Why do you add salt after the initial rest?

Withholding salt during the first 20-minute rest allows flour to hydrate fully and gluten chains to begin linking before salt tightens the dough structure.

How long does focaccia need to rise?

After stretch-and-folds, the dough proofs in the pan for 2 1/2 to 3 hours until puffy and spread toward the corners. Total recipe time includes about 4 hours of resting and rising.

How should I store leftover focaccia?

Store cooled leftovers at room temperature in an airtight container for up to 3 days. Flake salt will gradually dissolve. Focaccia is best eaten the day it is baked.

What olive oil should I use for focaccia?

Use high-quality extra-virgin olive oil opened within the last month for the best flavor. The oil in the pan and dimples is a defining part of focaccia's taste and texture.