fluffy focaccia recipe with Roasted Red Pepper and Smoked Paprika Swirl

I honestly think homemade bread is one of the most rewarding things you can bake for your family.

This `fluffy focaccia recipe` takes that simple pleasure and elevates it into a stunning centerpiece. The finished bread has crispy, oil-rich edges and a soft, airy interior perfect for dipping or serving with a hearty soup. We’ve added a beautiful roasted red pepper swirl for incredible flavor and vibrant color. This simple method ensures a high rise and perfect texture every time, making it an approachable recipe for home bakers of all skill levels.

Ingredients

Strong Bread Flour: 500 g (4 cups)
Use strong bread flour (12% protein or higher) for the best structure and chew, which gives this `fluffy focaccia recipe` its characteristic airy texture.
All-purpose flour can work, but it will result in a denser crumb.
Ensure flour is fresh and not compacted when measuring for consistent results.
Instant Yeast: 7 g (2 ¼ teaspoons)
Instant yeast (rapid rise) simplifies the process as it can be mixed directly with the dry ingredients without prior proofing.
Ensure your yeast is fresh; old yeast will result in a flat, dense focaccia.
Do not confuse instant yeast with active dry yeast, which requires blooming first in warm water.
Water: 400 ml (1 ¾ cups)
Use lukewarm water (35-40°C / 95-105°F) to activate the yeast effectively and speed up the rise.
Too hot water will kill the yeast; too cold water will slow down the process considerably.
Olive Oil: 45 ml (3 tablespoons) for dough + extra for pan and swirl
Extra virgin olive oil is essential for focaccia; it creates the tender crumb in this `fluffy focaccia recipe` and adds flavor.
Use a high-quality oil for the best taste, especially for the finishing drizzle.
The oil also prevents the dough from sticking and helps create a crispy crust.
Flavor Swirl Ingredients: 2 large red bell peppers (about 400g), 3 cloves garlic, 60 ml (¼ cup) olive oil, 10 ml (2 tsp) smoked paprika, 15 ml (1 tbsp) fresh lemon juice, 5 ml (1 tsp) fine sea salt, 2 ml (½ tsp) black pepper
The roasted red peppers and garlic create a sweet, savory base for the swirl.
Smoked paprika adds depth and complexity, enhancing the smoky flavor from roasting.
Lemon juice brightens the flavors and provides balance against the rich oil (I often use a pre-made roasted pepper spread from the jar for convenience, but roasting them fresh makes a huge flavor difference).
Toppings and Finish: 10 g (¼ cup) fresh parsley or basil, 10 g (1 ½ tsp) fine sea salt, 5 g (1 tsp) flaky sea salt
Fine sea salt goes into the dough to control yeast fermentation and improve flavor.
Flaky sea salt for finishing adds a pleasant crunch and visual appeal to the crust.
Fresh herbs provide a final aromatic garnish after baking.

Instructions

Prepare the Roasted Pepper Swirl Base: Preheat your oven to 200°C (400°F). Place two large red bell peppers and three unpeeled garlic cloves on a baking sheet.
Roast for 20-25 minutes, or until the peppers are soft and slightly charred in spots and the garlic cloves are tender.
Once cool enough to handle, peel the peppers, discard stems and seeds, and peel the garlic.
Blend the Swirl Mixture: Add the peeled peppers and garlic to a food processor.
Blend with 60 ml (¼ cup) extra virgin olive oil, 10 ml (2 teaspoons) smoked paprika, 15 ml (1 tablespoon) fresh lemon juice, 5 ml (1 teaspoon) fine sea salt, and 2 ml (½ teaspoon) black pepper.
Process until completely smooth and a vibrant red paste forms. Set this aside.
Mix the Dough: In a large bowl, whisk together the 500g bread flour, 7g instant yeast, and 10g fine sea salt.
Add the 400ml lukewarm water and 45ml olive oil to the dry mixture.
Mix thoroughly with a sturdy spoon or your hands until a shaggy, cohesive dough forms and all dry flour pockets are gone.
I often measure my water in the microwave in a measuring cup to get it just warm enough (35-40°C) without killing the yeast.
Knead or Stretch and Fold: Turn the shaggy dough out onto a lightly oiled surface.
Knead for 10-15 minutes, using a push-fold-turn motion until the dough is smooth, elastic, and passes the windowpane test (a small piece stretches thin without tearing).
Alternatively, perform 4-5 sets of stretch and folds in an oiled bowl over 1.5 hours, resting 15 minutes between each set, if you prefer less manual kneading.
First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled large bowl, turning to coat all sides.
Cover the bowl securely with plastic wrap or a clean damp towel to prevent drying out.
Allow the dough to rise in a warm spot for 1-2 hours, or until it has doubled in size and feels light and airy.
Pan Prep and Dimpling: Generously oil a 23×33 cm (9×13 inch) baking pan to prevent sticking and create a crispy bottom crust.
Gently transfer the risen dough into the prepared pan, stretching it slightly to fit but being careful not to deflate it.
Use oiled fingertips to gently dimple the entire surface of the dough, pushing almost to the bottom of the pan to create pockets for the swirl in this `fluffy focaccia recipe`.
If the dough resists stretching, cover it with a towel and let it rest for 10-15 minutes before trying again; this relaxes the gluten and prevents tearing.
Add Swirl and Second Rise: Spoon dollops of the roasted red pepper mixture over the dimpled dough.
Using a skewer or butter knife, gently swirl the red mixture into the dough, creating beautiful red ribbons and pockets without overmixing.
Cover loosely again and allow the `fluffy focaccia recipe` to rise for another 30-45 minutes until visibly puffy.
Bake and Finish: Preheat your oven to 220°C (425°F) while the focaccia proofs for the second time.
Drizzle the top with extra olive oil and sprinkle generously with flaky sea salt.
Bake for 20-25 minutes, or until the top is golden brown, the edges are slightly crispy, and the bread is cooked through.
Cool and Garnish: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Slice into generous squares or rectangles.
Garnish with freshly chopped flat-leaf parsley or basil and a final sprinkle of flaky sea salt for contrasting color and texture before serving.

Troubleshooting Your Focaccia: Common Mistakes and How to Fix Them

Flat Focaccia

If your focaccia comes out flat, it’s most often caused by old yeast or under-proofing. Ensure your instant yeast is fresh and active. During the first rise, let the dough double in size (1–2 hours in a warm spot) before moving on. Avoid over-handling or stretching the dough too much during Step 6, as this releases precious air bubbles.

Dense Texture

A dense crumb typically results from using standard all-purpose flour instead of high-protein bread flour. Bread flour is necessary for the gluten structure required for a truly fluffy focaccia recipe. Under-kneading the dough will also prevent proper gluten development, leading to a tighter texture. Ensure you knead until the dough passes the windowpane test (Step 4) or perform sufficient stretch and folds for elasticity.

Burnt Crust

If the bottom crust browns before the top is golden, your pan might be too thin or your oven runs hot. Ensure generous oiling of the pan to prevent scorching at high heat. I sometimes place a baking sheet on the rack below the focaccia if my oven runs hot, which helps shield the bottom from direct heat.

Make-Ahead Tips and Serving Suggestions

Meal Prep

Prepare the dough through the first rise (Step 5), then refrigerate for up to 24 hours. When you are ready to bake, remove the dough from the fridge and let it come to room temperature for at least an hour before proceeding with Step 6. This slow fermentation process actually improves the flavor of this fluffy focaccia recipe.

Freezing Instructions

Once fully baked and cooled, wrap the focaccia tightly in plastic wrap, then foil. Freeze for up to 3 months. To reheat, thaw completely and warm in a preheated 180°C (350°F) oven for 10–15 minutes until crispy.

Serving Ideas

This savory bread pairs perfectly with a creamy tomato soup or a hearty stew for a family dinner. Use a piece of this fluffy focaccia recipe to make next-level sandwiches or grilled cheese. Serve it alongside a big green salad with balsamic vinaigrette for a simple, healthy meal.

FAQs

What is the windowpane test?

The windowpane test checks gluten development; take a small piece of dough and stretch it slowly between your fingers. If you can stretch it thin enough to see light through it without tearing (like a windowpane), the gluten is properly developed. If it tears easily, keep kneading or stretching.

Why do I need to dimple the dough?

Dimpling creates pockets for the oil and toppings to gather, which keeps the dough from rising too quickly. It also allows steam to escape during baking, contributing to the airy crumb structure. The dimples are key to creating the distinct texture of a fluffy focaccia recipe.

Can I make this with whole wheat flour?

For a healthier twist, you can substitute up to 50% of the bread flour with whole wheat flour. Note that whole wheat flour absorbs more water, so you may need to increase the water slightly for proper hydration. The resulting focaccia will be denser than the version made with 100% bread flour.

How do I store leftover focaccia?

Store focaccia in an airtight container at room temperature for up to 3 days. Do not store it in the refrigerator, as this dries out the bread. For longer-term meal prep, follow the freezing instructions above.

Why is the oven temperature so high?

Focaccia needs high heat to quickly set the structure and create a crispy, golden crust. The initial burst of heat creates steam, contributing to the airy crumb structure that makes this fluffy focaccia recipe so light.

Conclusion

This fluffy focaccia recipe with roasted red pepper swirl is a simple way to bring restaurant-quality bread to your family table. The combination of a soft interior and vibrant flavor swirl makes it an instant crowd-pleaser for any gathering. Pin this recipe for later and serve it alongside your next meal this weekend!