Irresistibly Big and Bubbly Focaccia Recipe You Must Try
- Joao Nsita
- Apr 1
- 7 min read
Introduction
If you’ve ever dreamed of baking bread that’s as stunning as it is delicious, the Big and Bubbly Focaccia is calling your name. This isn’t just any bread—it’s a golden, airy masterpiece with a crisp crust that’s been crowned King Arthur Baking’s 2025 Recipe of the Year. Home bakers everywhere are buzzing about its simplicity and jaw-dropping results, and it’s no wonder why. With its towering height, irresistible texture, and endless topping possibilities, this focaccia turns a handful of pantry staples into a showstopper you’ll be proud to share (or keep all to yourself!). Whether you’re a newbie nervously dipping your toes into bread-making or a seasoned baker looking for your next obsession, this recipe delivers big flavor with minimal fuss. Ready to fill your kitchen with the aroma of fresh-baked bliss? Let’s dive in!
Ingredients & Substitutions
Here’s what you’ll need to create this focaccia magic, plus some swaps to fit your pantry or preferences:
All-Purpose Flour: 4 cups (480g)
Substitution: Use bread flour for a chewier bite, or a 1:1 gluten-free flour blend for a gluten-free version.
Instant Yeast: 2 teaspoons
Substitution: Active dry yeast works too—just proof it in warm water with a pinch of sugar first.
Salt: 2 teaspoons
Why it’s key: Enhances flavor and strengthens the dough.
Sugar: 1 teaspoon
Substitution: Swap with honey or agave nectar for a subtle twist.
Olive Oil: ¼ cup (60ml) + extra for drizzling
Substitution: Avocado oil or melted coconut oil can step in, though olive oil gives that classic focaccia taste.
Water: 1½ cups (360ml), lukewarm
Why it matters: The perfect temp (about 100-110°F) wakes up the yeast for a big rise.
Optional Toppings: Fresh rosemary, flaky sea salt, cherry tomatoes, olives, or caramelized onions—get creative!
With these basics, you’re set to whip up a loaf that’s as versatile as it is irresistible.
Step-by-Step Instructions
This process is so easy, you’ll wonder why you haven’t been baking focaccia every week. Here’s how to do it:
Prepare the Dough:
In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar until evenly mixed.
Make a well in the center and pour in the lukewarm water and 2 tablespoons of olive oil.
Stir with a wooden spoon or your hands until a shaggy, sticky dough forms—no kneading required!
First Rise:
Cover the bowl with a damp cloth or plastic wrap and set it in a warm, draft-free spot (like near a sunny window or atop your fridge).
Let it rise for about 1 hour, or until it doubles in size and looks puffy.
Folding the Dough:
Wet your hands (this dough is sticky!) and gently pull one edge of the dough up and fold it toward the center.
Rotate the bowl 90 degrees and repeat the fold on all four sides.
Do this folding sequence every 15 minutes, 4 times total (1 hour). These folds build structure for those big bubbles!
Second Rise:
After the last fold, cover the dough and let it rest for another hour. It’ll grow even more airy and irresistible.
Preheat the Oven:
Set your oven to 450°F (230°C) so it’s nice and hot for baking.
Prepare the Baking Pan:
Pour a generous glug of olive oil into a 9x13-inch baking pan, coating the bottom and sides well.
Shape the Focaccia:
Transfer the dough to the oiled pan and gently stretch it to fit, pressing it into the corners.
Cover and let it rest for 15 minutes to relax.
With oiled fingers, press dimples all over the surface—these craters catch the oil and toppings!
Add Toppings:
Drizzle more olive oil over the top, then sprinkle with flaky sea salt and your chosen toppings (rosemary and tomatoes are a classic combo).
Bake:
Pop the pan into the oven and bake for 20-25 minutes, until the top is golden brown and crisp.
Your kitchen will smell like an Italian bakery—brace yourself!
Cool and Serve:
Let it cool slightly in the pan, then transfer to a wire rack. Slice into squares and enjoy warm or at room temp.
Why You’ll Love This Recipe
This focaccia is a game-changer for so many reasons:
Quick Prep: No overnight rise here—just a few hours from start to finish.
Versatility: Top it with whatever you love, from herbs to veggies to cheese.
Beginner-Friendly: Skip the kneading and still get pro-level results—perfect for bread-baking rookies.
Wow Factor: Its towering height and bubbly texture make it a stunner on any table.
It’s the kind of recipe that makes you feel like a baking rockstar, no matter your skill level.
Common Mistakes & Troubleshooting
Even simple recipes have pitfalls—here’s how to dodge them:
Dense Texture: Check your yeast’s freshness (old yeast won’t rise). Lukewarm water—not hot—keeps it active.
Too Sticky: This dough should be wet, but if it’s unmanageable, you might’ve overdone the water. Measure carefully.
Burnt Bottom: If it browns too fast, move the pan to a higher rack or add a baking stone underneath.
Flat Focaccia: Skimping on rise time or over-proofing can deflate it. Watch the clock and dough size.
Conclusion
The Irresistibly Big and Bubbly Focaccia is more than just bread—it’s a celebration of simplicity and flavor. With its lofty, airy crumb and crispy, golden crust, it transforms basic ingredients into something extraordinary. Perfect for tearing apart at dinner, dipping into soup, or just snacking on straight from the pan, this recipe delivers joy in every bite. Whether you keep it classic with rosemary and salt or jazz it up with your favorite toppings, it’s a must-try that’ll have you hooked from the first bake. So, grab your flour, crank up the oven, and let this focaccia steal the show—you won’t regret it!
FAQs
Can I use whole wheat flour?
Yes, but mix it 50/50 with all-purpose for a lighter texture.
How do I store leftovers?
Keep in an airtight container at room temp for 2 days or freeze for a month.
Can I make it ahead?
Prep the dough and refrigerate after the first rise for up to 24 hours—bake fresh!
What if I don’t have a 9x13 pan?
A similar-sized baking dish or sheet pan works; adjust dough thickness.
Can I skip the folding step?
It’s key for big bubbles, but you’ll still get tasty bread without it.
Why is my dough so sticky?
It’s supposed to be! Wet hands make it manageable.
Can I add cheese?
Absolutely—sprinkle parmesan or mozzarella on top before baking.
How do I reheat it?
Warm in a 350°F oven for 5-10 minutes to revive the crust.
Is this good for sandwiches?
Yes! Slice horizontally for a hearty base.
What’s the best topping combo?
Rosemary, sea salt, and halved cherry tomatoes are a crowd-pleaser.
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