Fluffy Focaccia | Soft, Golden & Irresistible 🇮🇹
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Light, airy, and golden with that perfect crunch on the outside — this Fluffy Focaccia is a true Italian classic.
It’s one of those recipes that fills your kitchen with the smell of home, and it’s so versatile — enjoy it plain, with rosemary, or even topped with cherry tomatoes and olives.
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Ingredients:
• 500g flour (00)
• 300g water (room temperature)
• 20g olive oil
• 4g dry yeast
• 6g salt
• (optional: a pinch of sugar for activating yeast)
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Instructions:
Activate the yeast using half the water, slightly warm, with a pinch of sugar. Let it sit for about 10 minutes until a light foam forms.
In a bench mixer, add 500g of flour and the remaining half of the water. Mix until fully absorbed.
Add olive oil and salt, and continue mixing.
Once incorporated, pour in the yeast mixture and mix for 7–10 minutes until the dough becomes smooth and elastic.
Give the dough a couple of folds, place it in a lightly oiled container, cover with plastic wrap, and let it rise in a warm place until doubled or tripled in size.
Transfer the dough to a 26cm round baking tray (or any shape you like). Gently shape it, cover again, and let it rise for a second time.
When ready, use your fingers to press dimples into the surface — this gives focaccia its iconic look.
Drizzle with olive oil, sprinkle with rosemary and flake salt (or your preferred toppings).
Bake at 200°C for 25–30 minutes, until golden, fluffy, and crisp around the edges.
Let it cool slightly before serving — it’s perfect warm, fresh, and full of flavour.
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Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com
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#cookingwithtucci #focaccia #italiandough #italianbread #italiancuisine #homemadebread #neapolitanfood #italianrecipes #comfortfood #fyp
Do you want to know how to make the fluffiest faukatcha? Let’s grab a bench mixer. Let’s go inside with 500 g of double zero flour. Then close it and activate the machine. While the machine is mixing, put inside room temperature water half of the amount we need for the recipe. The other half we are dissolving and activating the yeast 4 g with a tiny bit of sugar. Mix it and let it stay here for 10 minutes. After the first half of water is absorbed in the mix, go inside with 20 g of extra virgin olive oil all together and start mixing again. Once the oil is incorporated and the yeast is ready. As you can see, there is a foam on the top here. That’s how you know it is started. You can put all the water together inside. Now close it. Mix again for about 7 to 10 minutes until you see the mix nice and compact. Once the dough is completely disattached from the machine and attached to the hook is ready. And before going ahead, if I can please ask you to help me out to grow this channel as I’ve been posting every single day for many months now. It will take you one second to just follow and share my recipe. Thanks a lot. Let’s go back in the video. On your bench, some olive oil and just fold it few times. So, it’s going to give a more strain to the dough. Grab a large bowl. Put inside a little bit of extra original olive oil. Grab your dough, place it inside. Now cover with the clean wrap and wait until it’s going to become double or triple the size. After about 1 hour, the dough is double size. Now remove it from this container. Grab a 26 cm round container. Extra virgin olive oil and more. Now grab your dough. Put it inside. Now shape the dough the same size as the container. Cover again with the trim wrap and let it rise. And after the second rise, which it took me about 15 to 20 minutes, this is the most satisfying part. With the top of your finger, just go like this and make some hole. Now extra original olive oil on the top, rosemary and flake salt. And once we done this in the oven at 200° C for about 20 to 30 minutes. That’s the result. Now let’s cut it. See how is inside. Are you guys ready? And there you go. That’s how you make the fluffiest fora ever.
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