Focaccia is a timeless favorite, known for its pillowy texture, golden crust, and irresistible aroma as it bakes. This easy recipe creates a giant, fluffy version that’s perfect for sharing at the table or slicing into generous portions for sandwiches.
This isn't your typical flat, olive oil-drenched focaccia, instead, it has a light interior wrapped in a golden, egg-washed crust that's generously sprinkled with nutty sesame seeds. The secret lies in the perfect balance of hydration and rising time, which makes the bread fluffy and tender.
Simple ingredients and a straightforward method make this focaccia a reliable choice whether you’re baking for family dinners, gatherings, or simply treating yourself to homemade bread that looks as good as it tastes.
What is Giant Fluffy Focaccia?
Giant fluffy focaccia represents a departure from traditional Italian focaccia, which is known for its flat profile and dimpled surface created by fingertip impressions. While classic focaccia hails from the Liguria region of Italy and has been popular for over a thousand years, this fluffy variation draws inspiration from modern bread-making techniques that prioritize height and airy texture.
This style of focaccia has gained popularity in home kitchens worldwide because it's incredibly forgiving to make, feeds a crowd, and offers the perfect canvas for various toppings and flavor combinations.
Pro Tips for The Best Giant Fluffy Focaccia
- The key to achieving maximum fluffiness lies in proper hydration and gentle handling of your dough. So, use lukewarm water to activate the yeast.
- When mixing your dough, aim for a slightly sticky consistency rather than completely smooth. This extra moisture creates steam during baking that contributes to the airy texture.
- When shaping your focaccia with your hands, use gentle pressing motions rather than aggressive kneading. The goal is to create slight indentations across the surface while maintaining the dough's airy structure.
- For the most golden, glossy finish, apply the egg yolk wash generously but avoid letting it pool in the dimples. A pastry brush works best for even coverage.
- Sprinkle sesame seeds while the egg wash is still wet to ensure they adhere properly during baking.
Frequently Asked Questions
Can I Make This Focaccia Without Butter?
Yes, you can substitute the butter with an equal amount of olive oil for a more traditional flavor, though the texture will be slightly less rich and tender. Vegetable oil also works, but olive oil provides better flavor.
How Do I Know When the Focaccia Is Fully Baked?
The focaccia is done when it's golden brown on top and sounds hollow when tapped on the bottom. Also, the sesame seeds should be toasted and fragrant, and the crust should feel firm but not hard.
Can I Add Other Toppings Besides Sesame Seeds?
Popular alternatives include poppy seeds, everything bagel seasoning, coarse sea salt, dried herbs like rosemary or oregano, or even thinly sliced onions.
How to Store Giant Fluffy Focaccia
Fresh focaccia is always best, but allow the bread to cool completely before storing to prevent condensation from making the crust soggy. Wrap the cooled focaccia in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Ingredients
How to Make Giant Fluffy Focaccia
Combine flour, sugar, salt, and dry yeast in a bowl. Then add softened butter and water until your dough starts to form, and knead gently for a couple of minutes.
Combine flour, sugar, salt, and dry yeast in a bowl. Then add softened butter and water until your dough starts to form, and knead gently for a couple of minutes.
Place the kneaded dough in a bowl, cover with a plastic wrap and let it rise for 1 hour.
Place the kneaded dough in a bowl, cover with a plastic wrap and let it rise for 1 hour.
Generously grease a baking pan with butter or oil, transfer the dough to your prepared pan and let it rise for 30 minutes.
Generously grease a baking pan with butter or oil, transfer the dough to your prepared pan and let it rise for 30 minutes.
Place the egg yolk on the dough and grease the surface.
Place the egg yolk on the dough and grease the surface.
Form the focaccia shapes with your hands and sprinkle with sesame seeds.
Form the focaccia shapes with your hands and sprinkle with sesame seeds.
Place the prepared focaccia in the preheated oven at 180 ° C/350 ° for 25-30 minutes, or until the top is beautifully golden brown and the bread sounds hollow when tapped. The sesame seeds should be toasted and aromatic, and the crust should feel firm but yield slightly to pressure.
Place the prepared focaccia in the preheated oven at 180 ° C/350 ° for 25-30 minutes, or until the top is beautifully golden brown and the bread sounds hollow when tapped. The sesame seeds should be toasted and aromatic, and the crust should feel firm but yield slightly to pressure.
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