Cloud Focaccia with Bread Machine.
Have you ever dreamed of a focaccia so tall and soft it almost looks like a cloud?
If the answer is yes, and you have a trusty bread machine in the kitchen (my Panasonic has practically become a family member!), this is the definitive recipe you were looking for.
Forget low, slightly gummy focaccias or — even worse — ones that dry out after a few hours: today we’re making a tall, ultra-soft focaccia that will make everyone fall in love at the first bite.
It’s the kind of leavened bread that reconnects you with homemade cooking, filling every corner of the room with an aroma like the best artisan bakeries.
The secret of this recipe lies entirely in the texture.
Many people think that achieving a professional result requires hours of hard work and complex manual techniques, but the truth is technology can be our best ally.
Thanks to the constant, gentle and, above all, temperature-controlled processing of the bread machine (MDP), the dough develops a perfect open crumb (those beautiful holes you see in the photo!).
The result? Incredible softness, a crumb that springs back if you press it with a finger, just like a soft sponge.
It’s the ideal solution when you want a top-quality leavened bread but don’t have time to monitor every stage of the rise.
Using the Panasonic Bread Machine (or any model you have at home) doesn’t mean “cheating,” it means optimizing.
Often a hectic life leads us to buy packaged products, but with this Cloud Focaccia you’ll rediscover the pleasure of freshly baked bread without the stress of “is it kneaded enough or not?”.
The tactile sensation of this focaccia is almost magical: the outer crust is barely noticeable, golden and savory thanks to the coarse salt crystals, while the inside stays moist and airy.
It’s an addictive contrast that makes this leavened bread perfect to serve at the center of the table: it will disappear in no time, I promise!
Calories ~572 per person
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours 20 Minutes
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Cloud Focaccia with Bread Machine
- 1 1/4 cups water
- 0.28 oz fresh yeast (about 2 1/4 tsp active dry yeast)
- 2 tsp salt
- 4 1/2 cups type 0 flour (about 19.4 oz / 1.21 lb)
- 1 tbsp extra-virgin olive oil
- 1 tbsp extra-virgin olive oil (to grease the pan)
- 1 1/3 tbsp extra-virgin olive oil
- 2 tbsp water
- 1/2 tbsp coarse salt
Tools
- 1 Baking pan non-stick
Preparation of Cloud Focaccia with Bread Machine
Take the bread machine pan. Insert the kneading blade and add the dry ingredients first, then the liquids. Place the pan in the machine and activate the dough program… on mine it’s button 17 and let it run for 30 minutes.
When the kneading is complete, transfer the dough to a large bowl and let it rise for about 2 hours, or until doubled in size.
The dough can be made by hand (with a little elbow grease) or with a stand mixer.
After the resting time, take the dough and transfer it to a work surface….
….make folds as shown in the photo, then shape into a ball.
Grease a baking pan (mine is 28 x 32 cm — about 11 x 12 5/8 in — but I recommend a couple of centimeters more in height, about 3/4 in), place the dough in it and spread it out. Let it rest for 20 minutes, then stretch the dough again so it fits the pan.
Brush the surface with a mixture of 1 1/3 tablespoons extra-virgin olive oil and 2 tablespoons water, then sprinkle with coarse salt.
Make dimples by pressing with your fingers and let rise for about 2 hours.
Once risen, bake in a preheated oven at 464°F (240°C) for about 20 minutes, checking for doneness.
Baking may vary from oven to oven.
When baking is complete, let it cool until slightly warm, slice and serve.
My secret: Use a type 0 flour with good strength (at least 11–12% protein) and don’t forget the deep “well” made with your fingers before the final rise, where oil and coarse salt can nestle, creating that delicious contrast between a crunchy top and a soft interior.
