I love really fluffy focaccia, but I don't make it very often because it's not great for you. When you make and eat as much bread as I do, this is a major consideration! Last night I whipped up a loaf of the fluffiest focaccia ever for my friend Becca's visit. The trick - as always - was to let it rise for over an hour in the pan, allowing the whole thing to double in size before I baked it. (Most recipes claim that this only takes half an hour, but I don't believe it.) We ate it warm out of the oven, and it practically melted in our mouths!
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