Big & Bubbly Focaccia - Recipe of the Year 2025

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

1. 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

2. Combine Dry Ingredients

   Stir the dry ingredients together briefly to distribute the yeast and salt evenly.

   Time: PT2M

3. Warm Water

   Warm 284 g (1 ¼ cup) of water to roughly 38 °C (100 °F).

   Time: PT5M

   Temperature: 38°C

4. 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

5. First Rest

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.

   Time: PT15M

6. 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

7. Second Rest

   Cover and let rest another 15 minutes.

   Time: PT15M

8. Second Bowl Fold

   Repeat the stretch‑and‑fold motion, increasing the dough’s tension.

   Time: PT2M

9. Third Rest

   Cover and rest for 15 minutes.

   Time: PT15M

10. Third Bowl Fold

    Perform another stretch‑and‑fold, turning the bowl upside‑down if you like.

    Time: PT2M

11. Fourth Rest

    Cover and rest for 15 minutes.

    Time: PT15M

12. Fourth Bowl Fold

    Give the dough one final stretch‑and‑fold, noticing small bubbles forming.

    Time: PT2M

13. Bulk Fermentation

    Cover the bowl and let the dough rise for 1 hour, or until it has roughly doubled in size.

    Time: PT1H

14. 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

15. 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

16. 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

17. Preheat Oven

    Preheat the oven to 475 °F (245 °C).

    Time: PT15M

    Temperature: 475°F

18. 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

19. 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

20. 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