Big & Bubbly Focaccia - Recipe of the Year 2025
Big & Bubbly Focaccia - Recipe of the Year 2025 is a easy Italian recipe that serves 8. 210 calories per serving. Recipe by King Arthur Baking Company on YouTube.
Prep: 1 hr 13 min | Cook: 23 min | Total: 1 hr 51 min
Cost: $7.79 total, $0.97 per serving
Ingredients
- 360 g All-Purpose Flour (high‑quality King Arthur all‑purpose flour)
- 3 g Active Dry Yeast (about 1 teaspoon, fresh)
- 5 g Granulated Sugar (helps feed the yeast)
- 9 g Kosher Salt (about 1½ teaspoons, for dough)
- 284 g Water (warm to ~38 °C (100 °F))
- 18 g Olive Oil (extra‑virgin, divided between dough and topping)
- 5 g Coarse Flaked Salt (for garnish, add to taste)
Instructions
Measure Dry Ingredients
Weigh 360 g (about 3 cups) of all‑purpose flour, 3 g (1 tsp) active dry yeast, 5 g (1 tsp) granulated sugar, and 9 g (1½ tsp) kosher salt into the mixing bowl.
Time: PT5M
Combine Dry Ingredients
Stir the dry ingredients together briefly to distribute the yeast and salt evenly.
Time: PT2M
Warm Water
Warm 284 g (1 ¼ cup) of water to roughly 38 °C (100 °F).
Time: PT5M
Temperature: 38°C
Add Wet Ingredients and Incorporate
Pour the warm water and 18 g (≈1½ tbsp) olive oil into the bowl. Mix with a wooden spoon, spoon handle, or scraper until no dry flour remains and the dough looks soft and slightly sticky.
Time: PT5M
First Rest
Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.
Time: PT15M
First Bowl Fold
With a slightly damp hand, stretch the dough upward and fold it over onto itself, pressing toward the center of the bowl.
Time: PT2M
Second Rest
Cover and let rest another 15 minutes.
Time: PT15M
Second Bowl Fold
Repeat the stretch‑and‑fold motion, increasing the dough’s tension.
Time: PT2M
Third Rest
Cover and rest for 15 minutes.
Time: PT15M
Third Bowl Fold
Perform another stretch‑and‑fold, turning the bowl upside‑down if you like.
Time: PT2M
Fourth Rest
Cover and rest for 15 minutes.
Time: PT15M
Fourth Bowl Fold
Give the dough one final stretch‑and‑fold, noticing small bubbles forming.
Time: PT2M
Bulk Fermentation
Cover the bowl and let the dough rise for 1 hour, or until it has roughly doubled in size.
Time: PT1H
Prepare Pan
Spray the Lloyd pan lightly, line with a 16‑inch strip of parchment paper, and drizzle a little olive oil over the parchment.
Time: PT5M
Transfer and Shape Dough
Turn the dough out onto the parchment, flip it into the pan, and gently dimple the surface with oiled fingertips. Drizzle a tablespoon of olive oil over the top and sprinkle coarse flaked salt evenly.
Time: PT5M
Final Proof in Pan
Cover the pan with a sheet tray or bowl cover and let it rise for another hour, allowing the dough to expand into the pan corners.
Time: PT1H
Preheat Oven
Preheat the oven to 475 °F (245 °C).
Time: PT15M
Temperature: 475°F
Bake
Place the pan on the lower third rack and bake for 15‑18 minutes, until the top is golden‑brown and the edges are crisp.
Time: PT18M
Temperature: 475°F
Post‑Bake Rest
Turn off the oven, leave the focaccia inside for 5 minutes to draw out extra moisture and crisp the crust.
Time: PT5M
Cool and Serve
Remove the focaccia, let it cool on a rack for about 5 minutes, then slice and enjoy plain or as a sandwich.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (partial substitution)
- Instead of Active Dry Yeast: Instant Yeast (same amount)
- Instead of Granulated Sugar: Honey (reduce liquid by 5 g), Maple Syrup (reduce liquid by 5 g)
- Instead of Kosher Salt: Sea Salt, Table Salt (use ⅔ amount)
- Instead of Water: Filtered water
- Instead of Olive Oil: Canola Oil, Grapeseed Oil
- Instead of Coarse Flaked Salt: Fleur de Sel, Sea Salt Flakes
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Wooden Spoon or Spoon Handle (optional)
- Flexible Scraper (optional)
- Plastic Wrap or Bowl Cover
- Lloyd Pan (or 9‑x‑13‑inch baking sheet)
- Parchment Paper (optional)
- Spray Oil (optional)
- Oven
- Oven Rack (lower third)
Critical Steps — Do Not Skip
- Accurate measurement of flour, water, and yeast (hydration ratio).
- First stretch‑and‑fold to develop gluten.
- Dimpling the dough with oiled fingers before baking.
- Baking at a high temperature (475 °F) for a crisp crust.
Chef Tips from the Video
- Use a kitchen scale for every ingredient; small variations dramatically affect hydration.
- Warm the water to about 38 °C; too hot will kill the yeast.
- During folds, keep your hand slightly damp to prevent sticking.
- For extra flavor, drizzle a little infused olive oil (garlic or rosemary) before baking.
Troubleshooting
Dough is too dense and does not rise.
Check that the water was warm (not hot) and the yeast is fresh. Increase proof temperature or extend bulk fermentation by 15‑30 minutes.
Crust is soggy instead of crisp.
Make sure the oven is fully preheated to 475 °F and bake the full 15‑18 minutes. The post‑bake 5‑minute rest in the turned‑off oven helps dry the crust.
Dough sticks to the pan.
Generously oil the pan and parchment before transferring the dough, and oil your fingertips when dimpling.
Large holes in the crumb are uneven.
Perform all four folds as instructed; under‑folding limits gluten development. Also avoid over‑handling after the final proof.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.
Freezer: Freeze whole or sliced, wrapped in foil and a freezer bag; up to 2 months.
Room temperature: Best eaten the day of baking; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- After the bulk fermentation, you can refrigerate the dough (covered) overnight; let it come to room temperature before the final proof.
- Baked focaccia can be reheated in a 350 °F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and has become a staple of Ligurian cuisine. Traditionally it was baked in communal ovens and served as a simple, rustic accompaniment to meals or as a snack.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with olive oil, sea salt, and rosemary. In Tuscany, it may include herbs and olives, while in Puglia, it is sometimes layered with tomatoes and onions. Each region adds local toppings while keeping the airy crumb.
How is focaccia traditionally served in Liguria, Italy?
In Liguria, focaccia is typically served warm, brushed with extra‑virgin olive oil, sprinkled with coarse sea salt, and eaten plain or with sliced cured meats and cheese as an appetizer or side.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common everyday bread but is also featured at festivals, family gatherings, and as a welcoming snack for guests. In some Italian towns, special focaccia is baked for saints' feast days.
What makes this big bubbly focaccia special in the context of King Arthur Baking Company's recipes?
King Arthur’s version emphasizes a high‑hydration dough, precise ratios using a scale, and a series of gentle folds that create a light, airy crumb while keeping the process approachable for home bakers.
What are the most common mistakes to avoid when making big bubbly focaccia at home?
Common errors include using water that’s too hot (which kills the yeast), under‑folding the dough (resulting in a dense crumb), and baking at a temperature lower than 475 °F, which prevents a crisp crust.
Why does this focaccia recipe use a series of four bowl folds instead of a single long knead?
The four gentle folds develop gluten gradually while preserving the dough’s hydration, leading to a more open crumb and a lighter texture than a traditional intensive knead, which can over‑work a high‑hydration dough.
Can I make this focaccia ahead of time and how should I store it before baking?
Yes. After the bulk fermentation, you can refrigerate the dough, covered, overnight. Bring it to room temperature, give it a quick fold, then proceed with the final proof in the pan before baking.
What texture and appearance should I look for to know the focaccia is properly proofed before baking?
The dough should be puffy, slightly domed, and feel soft and marshmallow‑like. When gently pressed, it should slowly spring back, and you’ll see small bubbles on the surface.
How do I know when the focaccia is done baking?
The focaccia is done when the top is golden‑brown with dark spots, the edges are crisp, and a tap on the bottom sounds hollow. The internal temperature should be around 200 °F.
What does the YouTube channel King Arthur Baking Company specialize in?
The YouTube channel King Arthur Baking Company specializes in science‑based baking tutorials, recipe development, and educational content that helps home bakers master breads, pastries, and desserts using King Arthur’s premium flours.
How does the YouTube channel King Arthur Baking Company's approach to Italian bread making differ from other baking channels?
King Arthur Baking Company focuses on precise measurements, ingredient ratios, and step‑by‑step explanations, emphasizing the why behind each technique, whereas many other channels rely more on visual cues and less on the science of hydration and fermentation.
Last updated: August 30, 2026
