Crisp & Airy Focaccia
Crisp & Airy Focaccia

Crisp & Airy Focaccia

Recipe by Frank Tegethoff
Not Yet Reviewed

This fast, easy focaccia comes together in about 1 hour, thanks to our Crisp & Airy Focaccia Mix. Bake it in a 9" x 13" pan for tall, fluffy focaccia, perfect for slicing for sandwiches, or on a rimmed baking sheet for thinner, crispier bread for snacking and dipping. Pair it with soup, pasta, or salad, or layer on pesto, roasted vegetables, and tender herbs and call it dinner.

Prep
10 mins
Bake
25 to 30 mins
Total
1 hr 15 mins
Yield
one 9” x 13” focaccia or one 13” x 18” focaccia
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Instructions

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  1. Lightly grease a 9" x 13" pan or 13" x 18" baking sheet with nonstick spray. Spread 2 tablespoons (25g) of the olive oil in an even layer across the bottom of the pan. (The nonstick spray prevents the focaccia from sticking and the olive oil adds flavor.)

  2. In a medium bowl, stir together the focaccia mix and yeast. Add the water and 2 tablespoons (25g) of the olive oil and stir to combine. The dough will be very sticky and slack; that’s OK. Let the dough rest, uncovered, for 10 minutes. 

    Crisp & Airy Focaccia – Step 2

  3. Scoop the dough into the prepared pan and flip it over to coat both sides with oil. Gently spread it to the edges for a 9" x 13" pan. If using a 13" x 18" baking sheet, gently spread the dough into an oval roughly 11" x 13" in size. Let the dough rise, uncovered, at room temperature for at least 30 minutes and up to 60 minutes (if opting for the shorter rise, the dough will be only slightly puffy).

    Crisp & Airy Focaccia – Step 3

  4. While the dough rises, preheat the oven to 425°F with a rack in the lower third.  

  5. Once the dough has risen, drizzle the remaining 2 tablespoons (25g) olive oil over the surface of the dough. Use your fingertips to dimple the dough, pressing to the bottom of the pan but not piercing through the dough.

    Crisp & Airy Focaccia – Step 5

  6. Bake the focaccia for 20 to 30 minutes for a 9" x 13" pan, or 20 to 25 minutes for a baking sheet, or until golden brown. While the focaccia is still hot, sprinkle the top with the rosemary and sea salt packet, or other desired toppings to taste. Allow the focaccia to cool in the pan for 5 minutes before serving or transferring to a rack to cool completely.  

    Crisp & Airy Focaccia – Step 6

  7. Store leftover focaccia in an airtight container at room temperature for up to 1 day.  

Tips from our Bakers

  • To make in an air fryer: Prepare the dough according to the recipe. After the 10-minute rest (step 2), divide the dough into 4 equal pieces (about 230g each) and shape into loose balls. Work with one piece of dough at a time; transfer the remaining 3 rounds to their own greased containers, cover, and refrigerate for up to 48 hours. To bake, coat a 6" round cake pan with nonstick spray, then pour in 1 tablespoon olive oil. Add the dough round and turn to coat in oil. Cover and let rise for 30 minutes (or 60 minutes if refrigerated). Pour 1 tablespoon of olive oil over the surface of the dough, sprinkle with about 1/4 of the seasoning packet, then gently press your fingers into the dough to create dimples. Use the bake setting of your air fryer to bake at 300°F for 20 minutes for a soft, chewy focaccia, or up to 30 minutes for a crisper result. Turn the focaccia out of pan and let cool completely before slicing.  

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