This soft focaccia is a very fluffy bread, with a great flavor. It is a very easy to make recipe that has a spectacular result.Jump to recipe
Our recipe calls for both butter and oil, so we have the best of both worlds, in flavor and texture. In addition, we add garlic and spices, which makes for a terrific bread. This bread is not at all difficult to make, and it takes only a few ingredients to do so.
This focaccia, as you can see in the photo, is a very fluffy, soft bread that is full of air bubbles. On the outside it has a crispy layer full of flavor, and on the inside it has all these air bubbles and richness.
This is one of our favorite recipes to make on weekend nights for dinner. We eat it along with some ham, olives, many types of cheese, Serrano ham, grapes, etc. And to drink a little red or white wine with it is delicious. It’s ideal for snacking or for a charcuterie plate.
Plus, it can be used as a side dish, along with all kinds of food and meals. With meats, chicken, or sautéed vegetables, etc.
We add honey to this recipe, and it gives it a very rich touch, as honey does with all kinds of recipes, because it gives a touch of moisture and sweetness that is noticeable even after baking.
If you like this recipe, you have to check out our crispy focaccia recipe, a different way of making and eating focaccia.
- 2 1/2 C (20.30 fl oz) (600 ml) warm water
- 2 1/4 tsp (0.25 oz) (7 gr) instant dry yeast
- 2 tsp (0.50 oz) (14 gr) honey
- 5 C (22.30 oz) (630 gr) all purpouse flour or bread flout (with 13 to 14% gluten)
- 5 tsp (0.88 oz) (25 gr) salt
- 6 tbsp (3.18 oz) (90 gr) extra virgin olive oil
- 4 tbsp (2.12 oz) (60 gr) unsalted butter, plus some more extra for the pan
- 2 cloves garlic, finely chopped (optional)
- Salt, coarse (optional)
- In a small bowl place the water with the yeast, honey and mix with a spoon until it is integrated. Let stand for 10 minutes for the yeast to activate.
- Sift the flour into a large bowl, add the salt and mix with a wooden spoon. Add the yeast mixture and mix with the same spoon or with your hands until you obtain a slightly sticky dough.
- Add 4 tablespoons of oil in a large bowl that fits in the refrigerator, place the dough in it, cover with plastic wrap and a kitchen towel and let it rest in the refrigerator for at least 8 hours or up to 1 full day to rise (it should look bubbly). If you want to make the focaccia the same day, you can let the dough rest at room temperature for 3-4 hours until it doubles in size.
- Spread a little butter in a rectangular baking pan (33 cm x 22 cm) and pour 1 tablespoon of oil in the center of it.
- Take the bowl with the dough and, using two forks, pick up an outer part of the dough, lift it with the forks and fold it into the dough. Turn the bowl a quarter turn and repeat the same step. Repeat the process 2 more times until the dough is deflated.
- Transfer the dough to the mold along with all the remaining oil in the bowl and let it rest, uncovered in a slightly warm place, until it doubles in size for at least 1 hour or up to 4 hours.
- Preheat the oven to 230° C. To see if the dough is ready, touch it with a finger and it should return slowly.
- Grease your hands with a little oil and flatten the dough hard with your fingers so that they are marked and not very deep holes are formed. Drizzle the focaccia with 1 tablespoon of oil and sprinkle with a little coarse salt.
- Bake the focaccia at 230° C for 20-30 minutes until golden brown.
- Place the butter in a small frying pan, bring to medium heat and cook until melted. Add the garlic, cook for a further 30 seconds and remove the pan from the heat.
- Once the focaccia is ready, remove it from the oven and brush it with the garlic butter. Let it cool for about 5 minutes, unmold it and cut it into squares or rectangles.