I cook for my family every day, but I rarely make my own bread. It’s just one of those things that I usually prefer to outsource. But there’s something very comforting and special about baking bread for loved ones, so I was delighted when I saw King Arthur Flour’s 2025 recipe. Big and bubbly focaccia.
Focaccia is one of the few types of bread (along with challah and cornbread) that I can handle relatively well. I knew from cooking other KAF recipes that theirs would not fail me. This no-knead recipe lived up to its promise of being “big and bubbly” and had a great flavor that my family loved, earning it a regular spot on my meal plan (and in my heart). .
What about king arthur flour’s big and bubbly focaccia?
You may have noticed that many bread recipes today are no-knead, meaning that the step of making the dough by hand has been removed or replaced in some way. I think kneading is one of the elements of bread baking that tends to intimidate home cooks, and perhaps because it’s hard to put into words what kneading really feels like—one of the things you It has to be learned through experience.
Sarah Gimple, recipe development and test kitchen manager at King Arthur, must have considered this when preparing this focaccia. It uses a method of turning the dough in the bowl four times over the course of an hour to create a nice crumb and fluffy bubble without the need for kneading.
The other thing I love about this recipe is that it can be made from start to finish in one day. Before, I was using a focaccia recipe that required overnight proofing. The result was reliably tasty, but I rarely have the patience or fridge space for this sort of thing (hence, I don’t bake bread very often), so I reserved this recipe for special occasions. Saved for The fact that this focaccia recipe comes together in about four hours makes it very achievable with my schedule.
How to make Big and Bubble Focaccia with King Arthur Flour
As someone who doesn’t bake bread very often, I found this recipe very simple and straightforward. Combine the dry ingredients—flour, salt, sugar, and yeast—and then add the warm water and olive oil, stirring until the mixture is completely combined.
Cover the dough and let it rest for fifteen minutes before making the first turn. Wet your hands with water and then take a portion of the dough from one side and fold it in the middle. Repeat this process until you’ve gone all the way around the dough ball, and then flip the ball over so the smooth side is facing up.
Repeat the turning process every 15 minutes for the next 45 minutes (thus, three more times). After that, let the dough rest in the bowl for about an hour. It should double in size and be nice and fast.
Meanwhile, prepare a nine-inch square metal pan with pan spray, olive oil, and a strip of parchment paper that hangs over the edges. (This will help you lift the focaccia from the pan after baking.) Gently transfer the dough to the prepared pan, being careful not to disturb it, and let it prove for another hour.
Towards the end of the final proof, preheat the oven to 475°F. Using oiled fingers, press briskly to dimple the dough until you feel it on the bottom of the pan. The dimples should cover the dough by one and a half inches. Top with a sprinkle of olive oil and sea salt, and bake for 15 to 18 minutes.
You’re looking for a golden brown crust on top. Remove from the oven and use the parchment to lift the focaccia from the pan. Discard the parchment and return the focaccia to the oven for a further five minutes to form a nice golden crust on the outside edges. Remove the focaccia from the oven and let it cool completely on a wire rack before serving.
Tips for making big and bubbly focaccia
- Use wet hands to fold so your fingers don’t stick to the dough.
- Use a flexible spatula or plastic dough scraper to help move the dough without flattening it.
- Find a warm (but not hot) place in your kitchen to proof the dough. According to the recipe, “The desired dough temperature after mixing (step 2) should be between 82°F and 86°F; if it’s outside that range, your dough may rise on a different timeline.”
- While KAF recommends other pans for this focaccia, I recommend using a nine-inch metal pan for best results.
- For the best experience, enjoy your focaccia the day you make it. If you have leftovers, wrap them in foil and store them at room temperature.
- The dough can be made ahead of time. Build the recipe through four layers, then cover and refrigerate for eight to 24 hours. Transfer the dough to the prepared pan and let it rise, covered, in a warm place for two to three hours, until it reaches the corners of the pan.