No-Knead Mascarpone Focaccia: The Secret to Pillowy Soft Bread

This is, without a doubt, the best focaccia recipe you will ever make.

I remember the first time I had truly life-changing focaccia. It wasn’t in some fancy restaurant in Italy, but at my friend Caroline’s house for a casual Saturday dinner. She brought out this golden, pillowy slab of bread, glistening with olive oil and studded with rosemary. The aroma alone was intoxicating. When I took a bite, I was floored. It was rich, tender, and had this incredibly soft, almost creamy crumb with a perfectly crisp crust.

Of course, I immediately begged for the recipe. Caroline, being the wonderful friend she is, shared it but with a little wink. She told me the base was a classic Italian method, but her grandmother, a true Southern belle who believed everything was better with a little extra richness, had added a secret ingredient. She wouldn’t tell me what it was, just that it was a type of cheese.

It took me weeks of testing in my own kitchen to figure it out. I tried cream cheese, ricotta, even sour cream. They were good, but they weren’t *it*. Then, one day, while planning to make tiramisu, it hit me. Mascarpone. The sweet, silky Italian cream cheese. I folded it into the dough, and when that focaccia came out of the oven, I knew I had cracked the code. The mascarpone melts into the dough, creating a moist, tender crumb with a subtle tangy richness that you just can’t get any other way. It is absolute perfection.

Skip to My Special Recipe!

Why This Focaccia Recipe Works

Focaccia has been a staple in Italian households for centuries, particularly in the coastal region of Liguria. Its beauty lies in its simplicity. It’s a humble bread made from flour, water, yeast, salt, and a generous amount of good olive oil. The name itself comes from the Roman “panis focacius,” which means “hearth bread,” because it was traditionally baked right on the hearthstones of the oven.

Its popularity comes from its incredible versatility. You can eat it plain, dip it in oil, use it for sandwiches, or top it with anything your heart desires. A classic focaccia is beloved for its airy, open crumb and its signature dimples, which create little pools of savory olive oil and crunchy salt.

So, how do we take something so simple and make it even more memorable? The answer is my little Southern-inspired Italian secret, mascarpone cheese. This isn’t just a random addition, y’all. The high fat content in the mascarpone works wonders on the dough’s structure. It shortens the gluten strands, which results in an unbelievably tender and soft crumb that practically melts in your mouth. It adds a layer of moisture that keeps the bread from drying out, ensuring it stays fresh for days.

The flavor it imparts is subtle but significant. It adds a slight, creamy tang that balances the richness of the olive oil and the saltiness of the topping. This one simple addition elevates the bread from a rustic side dish to a truly showstopping centerpiece. It creates a focaccia that is so much more luxurious and decadent than the traditional version, giving you a golden, crisp-bottomed crust with the softest interior imaginable.

Ingredients for Focaccia

The magic of this recipe comes from a few simple, high-quality ingredients working together in harmony. While the list isn’t long, choosing the right components will make all the difference in the final product. And of course, there’s our special ingredient that takes this bread over the top.

Here is what you will need:

• 500g (about 4 cups) bread flour
• 2 tsp (10g) fine sea salt
• 2 ¼ tsp (7g) instant yeast
• 1 tbsp (21g) honey
• 400ml (1 ¾ cups) lukewarm water
• ½ cup (115g) mascarpone cheese, at room temperature
• ¼ cup (60ml) extra-virgin olive oil, plus more for the pan and finishing
• 2 sprigs fresh rosemary
• Flaky sea salt for topping

The star of the show here is, of course, the mascarpone cheese. Make sure it’s at room temperature so it incorporates smoothly into your wet ingredients. It’s what gives this focaccia its signature rich flavor and incredibly tender crumb.

For the flour, I strongly recommend using bread flour. It has a higher protein content than all-purpose flour, which is essential for developing the strong gluten network that gives focaccia its characteristic chewy, airy texture. You can use all-purpose in a pinch, but the result will be a bit more cake-like and less chewy.

Don’t skimp on the extra-virgin olive oil. Since it’s used so generously in the dough, in the pan, and as a finishing touch, its flavor is prominent. A good quality, fruity olive oil will lend a beautiful, peppery note to the finished bread. The same goes for the flaky sea salt for the topping. Its large, crunchy crystals provide a delightful textural contrast and burst of flavor that you just don’t get from table salt.

Step-by-Step Instructions For Making Focaccia

Making focaccia is a beautiful, hands-on process. Don’t be intimidated by working with a wet, sticky dough. That high hydration is exactly what creates the light, airy texture we’re after. Just follow these steps, and you’ll have a perfect, golden loaf every time.

Step 1: Activate the Yeast

In a large bowl, whisk together the lukewarm water, honey, and instant yeast. The water should feel like a warm bath, not hot, as water that’s too hot can kill the yeast. Let this mixture sit for about 5 to 7 minutes. You’ll know it’s ready when it gets foamy and bubbly on top. This step is called “blooming” the yeast, and it’s how you know your yeast is alive and active.

Step 2: Combine the Wet Ingredients

Once your yeast is foamy, add the room temperature mascarpone cheese and ¼ cup of olive oil to the bowl. Whisk everything together vigorously until the mascarpone is completely dissolved and the mixture is smooth and creamy. It’s important the mascarpone isn’t cold, or it will remain clumpy.

Step 3: Mix the Dough

In a separate, very large bowl (or the bowl of your stand mixer), combine the bread flour and fine sea salt. Pour the wet mascarpone mixture into the dry ingredients. Using a spatula, mix until a shaggy, very sticky dough forms. Be sure to scrape the sides and bottom of the bowl so no dry flour remains. The dough will look more like a thick batter than a traditional bread dough, and that is exactly right.

Step 4: Stretch, Fold, and First Rise

Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This lets the flour fully hydrate. After the rest, wet your hands with a little water to prevent sticking and perform a set of “stretch and folds.” Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times. Cover the bowl again and let it rise in a warm, draft-free spot for 1.5 to 2 hours, until it’s doubled and jiggly.

Step 5: Prepare the Pan and Second Rise

Pour a generous 2 to 3 tablespoons of olive oil into a 9×13 inch baking pan. Use your fingers to spread it all over the bottom and up the sides. Gently scrape the dough out of the bowl and into the pan. With oiled hands, gently stretch the dough towards the corners. If it springs back, let it rest for 15 minutes then try again. Let the dough rise in the pan, uncovered, for another 45 to 60 minutes until it’s puffy.

Step 6: Dimple and Top the Focaccia

Preheat your oven to 425°F. Drizzle another tablespoon of olive oil over the top of the risen dough. Oil your fingertips and press them firmly all the way down into the dough, touching the bottom of the pan. Create deep dimples all over the surface. Scatter the fresh rosemary leaves over the top and finish with a generous sprinkle of flaky sea salt.

Step 7: Bake to Golden Perfection

Bake for 20 to 25 minutes. The focaccia is done when the top is a deep golden brown and the edges are pulling away from the pan and look crisp. As soon as you pull it from the oven, drizzle with one last tablespoon of olive oil. Let it cool in the pan for 5 minutes before transferring it to a wire rack. This last step is tempting to skip, but letting it cool on a rack prevents the bottom from getting soggy.

How To Serve Focaccia

One of the best things about this mascarpone focaccia is how wonderfully it plays with other flavors. Its rich, tender crumb and savory topping make it the perfect companion for so many different meals and occasions. You can serve it warm from the oven or at room temperature, and it will always be a hit.

My favorite way to serve it is often the simplest. I cut it into generous squares and place it in a basket right in the middle of the dinner table. It’s the perfect side for a hearty soup, a big Italian-style salad, or a plate of pasta with Sunday gravy. The bread is just begging to be used to sop up every last drop of sauce or dressing.

Here are a few more ideas to get you started:

• Appetizer Board: Slice the focaccia into thin strips or small squares and serve it on a charcuterie board with cured meats, cheeses, olives, and marinated vegetables. It’s an instant party pleaser.
• With a Dip: Serve it alongside a bowl of warm marinara sauce, a creamy white bean dip, or a high-quality balsamic vinegar and olive oil for dipping.
• Sandwich Bread: This is the ultimate sandwich bread. Split a large square horizontally and fill it with prosciutto, fresh mozzarella, and arugula for a classic Italian sandwich. It’s also fantastic for grilled cheese.
• As a Pizza Base: For a quick and delicious weeknight meal, you can top a leftover slab with tomato sauce, cheese, and your favorite toppings and bake until bubbly. It makes for a fabulous thick-crust pizza.

Honestly, there’s no wrong way to enjoy this bread. Whether it’s the star of the show or a supporting player, its incredible flavor and texture will make any meal feel a little more special. Just be prepared for everyone to ask you for the recipe.

How To Store & Reuse Focaccia Leftovers

While this mascarpone focaccia is absolutely irresistible fresh from the oven, the good news is that it stores remarkably well. Thanks to the extra fat and moisture from the mascarpone and olive oil, it stays softer and fresher for longer than many other homemade breads. So, if you’re lucky enough to have any leftovers, you can enjoy them for days to come.

For short-term storage, the key is to keep it from drying out while allowing it to breathe. Storing it in a plastic bag can sometimes make the crust soft and a bit soggy. Instead, I find the best method is to wrap the cooled focaccia loosely in foil or place it in a paper bag. It will keep beautifully at room temperature for up to three days.

If you want to keep it for longer, focaccia freezes wonderfully. Here are my best tips for storing and reviving your leftovers:

• Freezing: You can freeze the focaccia whole or cut it into individual serving-sized squares. Wrap each piece tightly in plastic wrap, then place it inside a zip-top freezer bag. It will keep in the freezer for up to 3 months.
• Reheating from Room Temperature: To bring back that fresh-from-the-oven crispness, preheat your oven to 375°F. Place the focaccia directly on the oven rack and bake for 5 to 7 minutes, or until it’s warmed through and the crust is crisp again.
• Reheating from Frozen: There’s no need to thaw it first. Just unwrap the frozen focaccia and place it in a 375°F oven for 10 to 15 minutes. It will taste almost as good as the day you made it.
• Creative Leftovers: If your focaccia does start to get a little stale, don’t throw it out. Cut it into cubes, toss with olive oil and herbs, and bake to make the most amazing croutons for salads and soups. You can also pulse it in a food processor to make savory breadcrumbs.

With these simple storage tricks, you can make a big batch of this delicious bread and enjoy it all week long. It’s a true gift that keeps on giving.

Substitutions & Variations For Focaccia

This mascarpone focaccia recipe is a fantastic canvas for your own creativity. While the classic rosemary and sea salt combination is timeless, there are so many ways you can switch things up to suit your tastes or use what you have on hand in the pantry. Think of this recipe as a starting point and have fun making it your own.

The easiest way to change the flavor profile is by playing with the toppings. You can add them right before the final proof or press them into the dough during the dimpling stage. A few simple additions can completely transform the bread and tailor it to whatever meal you’re serving.

Here are some of my favorite substitutions and variations:

• Different Toppings: Try scattering some Kalamata olives, halved cherry tomatoes, or thinly sliced red onions over the top before baking. A sprinkle of Parmesan cheese or red pepper flakes also adds a wonderful kick.
• Herb Swaps: If you don’t have fresh rosemary, you can use fresh thyme or oregano. You could even use a tablespoon of a dried Italian herb blend mixed with the olive oil for the topping.
• Make it Garlicky: For a delicious garlic focaccia, press thin slices of garlic into the dimples before baking or brush the warm bread with garlic-infused olive oil as soon as it comes out of the oven.
• A Different Cheese: If you can’t find mascarpone, full-fat cream cheese can work in a pinch. It will give the bread a slightly tangier flavor, but the texture will still be wonderfully soft. Just make sure it’s at room temperature.
• Sweet Variation: For a sweet treat, you can omit the savory toppings. Instead, press thin slices of fruit like figs or grapes into the dough and sprinkle with a little coarse sugar before baking. It’s divine for brunch.

Don’t be afraid to experiment. The beauty of a rustic bread like focaccia is that it’s very forgiving. Whether you stick to the classic or create a new flavor combination, you’re sure to end up with a delicious, crowd-pleasing loaf.

5 FAQs About Focaccia

Here are some straightforward answers to the most common questions I receive about this mascarpone focaccia recipe.

Why is my focaccia dough so sticky and wet?

If your dough is extremely sticky and wet, don’t panic. You are on the right track. Focaccia is a high-hydration bread, which means it has a much higher ratio of water to flour compared to many other bread doughs. This high water content is the absolute key to achieving focaccia’s signature open, airy, and moist crumb. A drier dough would result in a dense, heavy bread, which is not what we want here.

The stickiness can be a bit challenging to work with, but there are tricks to manage it. Always oil or wet your hands before handling the dough, especially during the stretch and fold process. This creates a barrier and prevents the dough from sticking to you. Using a flexible bowl scraper is also incredibly helpful for managing the dough and getting it out of the bowl cleanly. Trust the process, that wet, sticky mess will transform into a beautiful, pillowy bread in the oven.

What is the secret to getting big bubbles in focaccia?

Those gorgeous, big bubbles are the hallmark of a great focaccia, and they come from a combination of a few key factors. First, as mentioned above, is high hydration. The extra water in the dough creates steam during baking, which pushes the dough apart and forms those large, irregular holes in the crumb. Using bread flour also helps, as its high protein content develops a strong gluten network that can trap those large air bubbles.

Proper fermentation is also critical. The long, slow first rise allows the yeast to produce plenty of carbon dioxide gas, which inflates the dough. Finally, handling the dough gently after it has risen is paramount. When you transfer the dough to the pan, do it with care. Try not to punch it down or deflate it too much. You want to preserve as many of those precious air pockets as you can before it goes into the oven.

Can I make this mascarpone focaccia recipe ahead of time?

Absolutely. This focaccia dough is very well-suited for a long, cold fermentation, which not only makes it more convenient but also develops a more complex and delicious flavor. To make it ahead of time, follow the recipe through the stretch and fold step. After that, instead of letting it rise in a warm place, cover the bowl tightly and place it in the refrigerator for at least 12 hours and up to 3 days.

When you’re ready to bake, take the bowl out of the fridge. The dough will have risen slowly in the cold. Pour the cold dough directly into your oiled baking pan, stretch it out gently, and then let it sit at room temperature for its second rise. This will take longer than the original recipe, anywhere from 2 to 4 hours, depending on the temperature of your kitchen. Once it’s puffy and jiggly, you can proceed with dimpling, topping, and baking as directed.

Can I use active dry yeast instead of instant yeast for this focaccia?

Yes, you can substitute active dry yeast for instant yeast, but you’ll need to make a small adjustment to the process. The two types of yeast are slightly different. Instant yeast has finer granules and can be mixed directly with dry ingredients, while active dry yeast needs to be dissolved in liquid and “activated” first. Also, you may need slightly more active dry yeast to get the same leavening power.

For this recipe, you would use the same amount of active dry yeast (2 ¼ teaspoons). You will still follow the first step of whisking the yeast and honey into the lukewarm water. However, you should let this mixture sit for a solid 10 to 15 minutes. You are looking for a significant layer of foam to form on the surface. If you don’t see this foam, your yeast may be old or no longer active, and your bread won’t rise. Once it’s nice and bubbly, you can proceed with the recipe exactly as written.

Why didn’t my focaccia get a crispy crust?

A soft or soggy crust can be disappointing, but it’s usually an easy fix. The number one reason for a non-crispy focaccia is not using enough olive oil in the pan. That generous layer of oil on the bottom of the pan essentially “fries” the bottom of the dough as it bakes, creating an irresistibly crisp, golden-brown crust. Don’t be shy with it, you need at least 2 to 3 tablespoons to coat the bottom and sides.

Another culprit could be your oven temperature. Make sure your oven is fully preheated to 425°F. An oven that’s not hot enough will bake the bread slowly and steam it rather than crisping it. Finally, don’t skip the step of transferring the bread to a wire rack to cool after a few minutes in the pan. If you let it cool completely in the pan, steam will get trapped underneath, softening that beautiful crust you worked so hard to achieve.

Try These Recipes Next

If you fell in love with the simple joy of making this mascarpone focaccia, I know you’ll enjoy exploring some of the other tried-and-true recipes here on the blog. Cooking and baking should be about creating comfort and making memories, and these recipes are designed to do just that.

Whether you’re planning a big family get-together or just looking for some fresh inspiration for weeknight meals, there’s something here for you. Focaccia is a perfect starting point for so many wonderful meals, and I hope these collections will help you fill your table with even more delicious food.

Here are a few places to start:

• 110 Easy Dinner Ideas: This focaccia makes an amazing side for so many dinners. Browse this huge list for inspiration on what to serve alongside your beautiful, homemade bread.
• Thanksgiving Dinner Ideas: While you might not think of focaccia for Thanksgiving, a basket of this warm, herby bread would be a welcome and unique addition to your holiday bread basket. It’s perfect for sopping up gravy.
• Cheap Meal Ideas & Budget Friendly Recipes: Homemade bread is a wonderful way to stretch a budget. This focaccia can turn a simple soup or salad into a hearty, satisfying meal, and this collection has plenty of ideas for affordable and delicious pairings.