The easy soft and fluffy focaccia is a simple delight to prepare. Perfect for being cut in half and stuffed, this focaccia is probably my family’s favorite because they would put anything between two slices of bread. It’s a very hydrated focaccia, but don’t worry, there’s not much work involved, just mix with a spoon, let it rest. The flour will slowly absorb the water and the yeast does all the work. I made it with fresh yeast, yes I know I’m a sourdough fanatic, but among my many experiments, I tried this too. Of course, it can also be made with a little sourdough: 50 grams per kg of flour and the slow rising will produce an amazing focaccia, but you’ll notice that yourself. Let’s get to work and prepare the easy soft and fluffy focaccia.
If you like focaccia, here are some ideas!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing easy soft and fluffy focaccia
- Half kg all-purpose flour (13% protein)
- 1 3/4 cups water
- 1/4 oz fresh yeast
- 3 tsp salt
- 3 tbsps extra virgin olive oil
- 5 tbsps water
- to taste coarse salt
- to taste rosemary (optional)
Tools
- Oven
- Baking pan (oven)
Preparation of the easy soft and fluffy focaccia
In a bowl, dissolve the fresh yeast in 1 3/4 cups of water. Add the sifted flour and start mixing with a spoon. Add the salt, working with the spoon until you have a homogeneous mixture. Cover with oil and plastic wrap, and let it rest for about an hour and a half.
After the resting time, fold the dough in the bowl as described in this article or by watching the video. Let it rest for 30 minutes.
Repeat the folding rounds on the work surface and let it rise, covering the dough. Grease a baking sheet well or line it with parchment paper. Place the dough on the baking tray, stretching it with your fingertips, and let it rise again for about 30 minutes. When well risen, pour an emulsion of water and oil over it and finish stretching with your fingertips. Add a pinch of coarse salt and season with rosemary if you like. Preheat the static oven to 392°F, bake and cook for about 15 minutes in the lower part of the oven. Move to the middle of the oven for another 10 minutes.
Storage
You can store the focaccia inside a paper bag for a couple of days.
