Cloud Focaccia

Y’all, I have been playing around with focaccia recipes for 6 months, and this is my favorite by far!  The best part? No discard or sourdough starter needed for this recipe.  Don’t get me wrong I am still make sourdough ( a little less these days though).  But I need a recipe that everyone can use and folks

THIS 👏IS 👏 IT!!

The trick for this fluffier version is more hydration, longer fermentation, and gentle handling. This style is sometimes called focaccia genovese alta (high focaccia) and has a melt-in-your-mouth interior.

You will need:

4 cups bread flour

2 cups warm water (about 105°F)

2 ¼ tsp (1 packet) active dry yeast

2 tsp honey

2 tsp kosher salt

1/4 cup extra virgin olive oil (plus extra for drizzling)

Flaky sea salt for topping

In a small bowl, mix warm water, yeast, and honey.  Let sit for 10 minutes until foamy. In a large bowl, whisk flour and kosher salt.

Add yeast mixture and olive oil. Stir with a wooden spoon until a wet, sticky dough forms (it will look messy — that’s good).

Lightly oil the bowl, cover. For even more flavor and fluffiness: Cover and refrigerate overnight (8–12 hours). Let come to room temperature for 2 hours before shaping.

Generously oil a 9x13-inch pan (or quarter sheet pan).

Gently scrape dough into the pan, being careful not to punch out all the air. Lightly stretch to fit the pan , if it resists, let it rest 10 minutes and try again.

Cover and let rise (second rise)  for 45–60 minutes, until puffy and jiggly.

Preheat oven to 425°F.  Drizzle a good glug of olive oil over the dough. With oiled fingers, press deep dimples all over.

Sprinkle flaky sea salt and optional rosemary leaves on top.

Bake 22–28 minutes until deep golden and crisp at the edges.

Cool in the pan for 5–10 minutes, then transfer to a rack.

Pro tips for extra fluff:

• Hydration is key: The dough will be wetter than a standard bread dough — don’t panic!

• Gentle handling: Avoid punching down; air bubbles = fluff.

• Overnight cold ferment: Deepens flavor and gives a better rise.