Bubbly Crispy Focaccia

Golden, airy, bakery-quality focaccia—no stress, no sourdough starter, just time and olive oil.

This focaccia is everything we love about great bread: a crackly crust, an open crumb, and that rich, savory depth you usually only find at your favorite bakery. The secret? Time does the heavy lifting. A slow, cold fermentation creates gorgeous bubbles and big flavor—no kneading, no complicated shaping. Just stretch, rest, bake, and devour.

Serve it as a side, use it for sandwiches, or tear off warm chunks to dip in olive oil. However you enjoy it, this is focaccia made easy—and made to impress.

“Golden, crisp-edged, and full of flavor—this focaccia is bakery-quality bread made in your own kitchen.”

Why You’ll Love It

Crispy & Chewy: That signature contrast—crunchy edges with a soft, airy middle.
Deep Flavor: A 24-hour rest in the fridge builds complexity you can taste in every bite.
Flexible & Forgiving: No stand mixer or shaping skills needed.
Versatile: Serve it with soups, slice it for sandwiches, or snack on it solo.

Ingredients & Substitutions

The Beauty of Cold-Fermented Focaccia

Bread making can feel like a lot. But this one? It’s mostly hands-off. You mix, stretch it a few times, and let the fridge do the magic. Long fermentation = complex flavor and those classic air bubbles. It’s a technique that sounds fancy—but feels surprisingly chill.

What Is the Stretch and Fold Technique?

Think of this as a gentle way to strengthen your dough—without kneading.

Instead of pressing and working the dough hard (like traditional kneading), you lift, stretch, and fold it over itself. This builds structure while keeping the dough soft and airy—perfect for bubbly breads like focaccia.

Here’s how to do it:

• Wet or oil your hands to prevent sticking.
• Grab one side of the dough, gently stretch it upward, then fold it over toward the center.
• Rotate the bowl and repeat on all sides (about 4 times total).
• Cover and let the dough rest until the next fold.

Each set takes less than a minute, and over time, you’ll feel the dough become stronger, smoother, and easier to handle. It’s a low-effort move that makes a big difference in the final texture.

Frequently Asked Questions (FAQ)

Can I use all-purpose flour instead of bread flour?
Yes, but expect slightly less chew and fewer bubbles. It will still be delicious!

Do I have to do all six stretch and folds?
It’s worth it. They strengthen the dough without kneading and help create that airy crumb.

Why refrigerate the dough overnight?
Cold fermentation builds complex flavor and allows more bubbles to form for a better texture.

Can I bake this the same day?
Technically yes, but you’ll miss out on the flavor and structure that comes from resting the dough overnight.

What if my dough feels too wet or sticky?
That’s normal! Focaccia dough is meant to be sticky. Resist the urge to add flour—trust the process.

Bubbly Crispy Focaccia

Step 1: Activate the Yeast

1. – In a small bowl, combine the warm water and active dry yeast. Stir gently to dissolve. Let it sit for about 5-10 minutes until the mixture becomes bubbly and frothy, indicating that the yeast is active.

Step 2: Prepare the Dough

1. – In a large mixing bowl, combine the bread flour and salt.

1. – Add the activated yeast mixture and olive oil to the flour mixture.

1. – Stir using a rubber spatula or your hands until the dough begins to come together into a sticky ball.

Step 3: Stretch and Fold the Dough

1. – Cover the dough and let it rest for 10 minutes.

1. – After 10 minutes, complete the first set of stretch and folds (look here for more information about how to complete a stretch and fold)

1. – Cover the dough and rest again for 30 minutes.

1. – Repeat this process until a total of 6 stretch and folds have been completed.

Step 4: First Rise and Fermentation (24 Hours)

1. – Let the dough rise in the fridge for 24 hours. This slow fermentation will develop the flavor and texture of the focaccia, creating its signature bubbly, airy texture.

Step 5: Prepare for Baking

1. – After 24 hours, remove the dough from the refrigerator and allow it to come to room temperature for 30 minutes.

1. – Preheat your oven to 425°F (220°C).

Step 6: Shape the Focaccia

1. – Grease a 9×13-inch baking pan with olive oil.

1. – Gently transfer the dough into the pan and gently stretch it to fit. Let it rest for 10 minutes if it doesn’t want to stretch, and then try to stretch it again.

1. – Once the dough is in the pan, cover it loosely with plastic wrap and let it rest for about 60 minutes to allow it to puff up slightly.

Step 7: Add the Dimpled Surface

1. – After the dough has rested and risen, drizzle a bit more olive oil over the top of the dough and use your fingertips to gently press into the dough, creating small dimples all over the surface. This step helps the focaccia maintain its signature bubbly texture.

Step 8: Bake the Focaccia

1. – Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the focaccia sounds hollow when tapped on the bottom.

Step 9: Cool and Serve

1. – Remove from the oven and allow the focaccia to cool completely out of the pan for a crispy bottom crust before slicing into 16 pieces.

1. – Serve warm or at room temperature. Enjoy with additional olive oil for dipping or as an accompaniment to your favorite meals.

Simple Baker’s Tips

Use Good Olive Oil: It’s a major flavor player here—don’t skimp.
Top It Up: Add rosemary, flaky salt, or halved cherry tomatoes before baking.
Trust the Time: That 24-hour ferment gives focaccia its iconic bubbles and depth.
Storage: Keeps well at room temp for 2 days. Freeze slices for longer storage.
Reheat Like a Pro: Warm leftovers in the oven to revive that crisp bottom.

Final Thoughts From My Kitchen to Yours 💛

Focaccia is one of those breads that feels fancy but doesn’t ask much from you. With a little patience and a good glug of olive oil, you’ll get something golden, bubbly, and truly satisfying—no sourdough starter or bakery oven required.

So take your time, let it bubble, and enjoy the moment when that first warm slice comes out of the pan. Bread doesn’t have to be hard. It just has to be good.