But this year the debate was surprisingly short-lived. We rallied around focaccia — early and enthusiastically — because, for so many reasons, it’s a no-brainer: it’s easy to make, it’s even easier to eat, and it everywhere. (I recently ate focaccia at four different establishments in 36 hours in New York City.)
Now, we have tons of focaccia recipes, but we wanted one that checked every box: ready in an afternoon; Small enough to eat in a day; Very tasty; And nice and thick with a bronzed, bubbly exterior. So we took everything we’ve learned about focaccia over the years and created our dream version using Martin Philippe’s recipe. The Big Book of Bread As our launching point.
We spent months testing salt and oil levels, flour type, pan size, amount of water, amount of yeast, oven temperature, baking time – you name it. Finally, our Big and bubbly focaccia was born
Photography by Rick Holbrook; Caitlin Wayne’s Food Style
Visually stunning, flavorful yet versatile, and easy enough for anyone to make, this recipe is one. And how do I know? Because even after baking and tasting dozens and dozens of focaccias during development, I still Want to get into the kitchen and cook (and eat) that exact replica. Yes, there are thousands of focaccia recipes out there, and more every day, but I finally feel satisfied: this is my forever focaccia, and I hope it can be yours too. Here’s what makes Big and Bubbly Focaccia so special.
1) Amazingly flavorful without overnight additives
Many focaccia recipes take at least 24 hours. Happily, this isn’t one of them. This bread is ready in less than four hours, which means you can decide to make it well after lunch and still have it on the table for dinner.
We kept just the right amount of salt and olive oil to ensure the bread was super flavorful without the long fermentation. During our development, the final flavor cleanser was the addition of 1 teaspoon of sugar. That little bit of sugar doesn’t add much sweetness. Instead, it amplifies And Balances savory notes for a delicious taste.
2) Folding > Kneading
Because this dough proves relatively quickly, there isn’t enough time for the gluten to passively develop strength. In other words, this focaccia can’t be fast And no-nead — some manual movement is necessary. But instead of kneading, you’ll perform a series of four. Bowl layers Assisting gluten development during the first part of the rise. This is the most hands-on method for dealing with wet, sticky dough, even as a beginner. The folds of the bowl contribute enough texture so that the dough bubbles when dimpled and rises in the oven, yet they are soft enough that the finished bread is soft and light once baked. Which brings me to my next point…
Photography by Rick Holbrook; Caitlin Wayne’s Food Style
3) Impressively tall And Incredibly tender
It can be difficult to nail down a dough that is firm enough to rise in the oven but not so firm that the crumb is tough and chewy. But thanks to us Unbleached all-purpose flourContaining 11.7% protein, this focaccia is sculptural (look at that height!) with a light and airy interior (look at that slice!) that’s squishy rather than chewy and squishy. When I tried the recipe with other brands of dough (I won’t name names), I could tell even during the folding process that the dough wasn’t as stretchy. Not surprisingly, these focaccias didn’t get the same height in the oven: one had almost no chew (more cake-like than bread), while the other had a less airy interior.
4) Just the right size
For all of focaccia’s incredible qualities, it has one major flaw: it’s not amazing the next day. With the goal of avoiding unwanted saves (or publishing a recipe you can only make for a crowd), we ditched the typical half-sheet pan and opted for one. 9″ square Instead, the resulting focaccia is small enough that four to six people can easily polish it off on the first day. And, at about two inches high, it’s perfect for slicing in half for a sandwich but not so long that you can’t tear off the pieces and eat them, no garnish needed.
Photography by Rick Holbrook; Caitlin Wayne’s Food Style
5) Significantly crispy.
I’ve spent a lot of time talking about the tender interior, but isn’t it just as important to have that almost-fried exterior?
This focaccia has a crumbly crust (that stays that way!) thanks to a trick we’ve used on crusty breads like Baguette: After baking is finished, it is returned to the closed oven, where it takes on more color and dries out a bit. If removing puffy bread from a hot pan seems difficult, we’ve got you covered: The pan is lined with a parchment strip with overhanging tabs to lift the bread and slide it directly onto the oven rack. Be easy to do. The heat from the rack kisses the bottom of the loaf, while the sides are the first direct exposure to the hot air.
For the most dramatic exterior, our Fabulous Focaccia Pan As the name suggests, Unparalleled. It’s made from black anodized aluminum, and the deep pan creates a deep crust. (You can still get crisp results in other metal pans — even disposable aluminum pans from the supermarket. Just please, don’t use glass.) The final textural touch is a generous sprinkling of flaky sea salt. Cyprus flake salt Contains huge — like, visible from space — pyramids that make the entire loaf shine, which is exactly what it deserves.
Photography by Rick Holbrook; Caitlin Wayne’s Food Style
I’ve cooked, seasoned, and prepared many focaccia recipes, and I can confidently say that this is my favorite. But enough about me: it’s your turn to find out! Make our latest recipe of the year, Big and bubbly focaccia. Share it with us on Facebook and Instagram using #RecipeOfTheYear, and please leave a review and let us know what you think.
Cover photo by Rick Holbrook; Caitlin Wayne’s Food Style.