Get the recipe for King Arthur Baking’s 2025 Recipe of the Year, Big & Bubbly Focaccia: https://bakewith.us/2hvesrre
With its bubbly, bronzed top; crisp edges; and tender, airy interior, this is the focaccia of the moment: It’s lofty but light, strikingly tall, and the perfect size for the dinner table. Inspired by Martin Philip’s focaccia in our Big Book of Bread (link below), this recipe relies on a largely hands-off folding method and all-purpose flour to provide the dough with the strength it needs to rise high while maintaining a tender interior. Removing the finished bread from the pan and briefly returning it to the oven after the bake ensures that every side is golden brown and perfectly crisp. Of all the focaccia recipes out there, this is the one to return to again and again.
Shop this recipe:
King Arthur Baking Company’s Big Book of Bread: https://bakewith.us/lkpyfbu3
Fabulous Focaccia Pan: https://bakewith.us/d45pp85o
Cyprus Flake Sea Salt: https://bakewith.us/n0p39fsz
Storage Bowl with Lid: https://bakewith.us/p7k1npaa
Dough Whisk: https://bakewith.us/jct25k15
Boyajian Garlic Oil: https://bakewith.us/q4k1z8e2
Herbes de Provence: https://bakewith.us/z043c68r
Credits
Martin Philip – Host
Tucker Adams – Producer
Chapters
0:00 Intro to Big & Bubbly Focaccia
0:41 Mix the Focaccia Dough
3:23 Begin Bowl Folds and Repeat
7:12 Place in Focaccia Pan and Rise
9:23 Dimple the Dough with Your Fingers
12:04 Bake and Finish the Bread in Oven
13:38 Slice and Enjoy Big & Bubbly Focaccia
#focaccia #bread #baking #kingarthur
28 Comments
Please oh please hold the camera steady! It’s distracting and silly.
Love your guys recipies….. So Simple and great explanations along the way !!!!!
I can’t see any camera movement just a great recipe
I wrote a recipe for super high hydration extra bubbly focaccia for myself a few years ago. This brings me back! Love it
You read my mind, King Arthur. My Foccacia did NOT work out today. I'll be giving this recipe a try.
This looks fantastic. I wonder if I could ask one thing- your recipes are in grams but the temperature is in farenheit. Can we get a Celcius conversion on screen whenever you mention a temperature -eg water at 90F is what in Celcius? I am going to have to look it up. Here in Australia we use all metric measures.
I made this today! I used a 10 inch tart pan and sprinkled the dough with black Hawaiian salt and rosemary. It was lovely. I wanted to eat the entire loaf!
looking forward to trying this recipe
You could use a steadier camera person. That makes me feel seasick!
This is a great channel and I learn a lot from these videos. Thanks a bunch!
I've made this twice in the past 2 weeks for holiday gatherings. It was a huge hit! (The recipe doubles nicely, btw)
Martin on screen, I click.
Thank you
A bubbly focaccia has been elusive for me. Must try! The sling – that's a handy thing! And no one can describe bread like Martin.
Question…I'm an old bread baker who for years has made basic bread recipes. In the last 5 or so years, I've been attempting to add embellishments such as herbs & spices to some recipes. While I own & actively use a variety of cookbooks, including King Arthur, I find myself missing the basics formulas or techniques when adding herbs, spices, cheese, and so forth to bread recipes. For example, last week, I made a regular foccasia bread and added small pieces of garlic and coarse salt just before baking. It was good, but I felt it needed just a touch more garlic. What strategies can I use to infuse those types of flavors into the dough in stage 1? Tolerance for any embellishment is personal, but are there ranges to consider? I have some great "rules of the road" for pie pastry but don't have that same knowledge for bread making. Would you consider doing a video on the strategies for adding embellishments to bread dough?
This is recipe of the year? How uninspiring. Big bubble focaccia is been there, done that. So many chefs have the recipe out there that we have already mastered. There aren't any new tips here, so why did this take a year to develop?
who hired the Bro
I made this today. It was my first time baking foccia bread. I added garlic slices in some of the indents. I also add a few poppy seeds & sesame seeds to the top after I added the oil. The best ever! 🎯
1 suggestion please. I saved the recipe. I enjoy checking my recipe as I am preparing, so could you please add the option for (cooking) this will allow the recipe to stay on the screen instead of timing out and going dark. Its difficult to reopen the screen when I have a fingerprint as my code to open a locked screen.
Thanks in advance!
Love the videos. Love Martin. Taught me sourdough during lockdown!
Two questions
1) why bottom third of the oven
2) if make several hours before serving what would be the best way to warm it up and keep the crisp?
Thanks!
Saw this drop yesterday and immediately made it. Used a 1/4 sheet pan. It was Delicious and looked just like the video. It was easy too. Thanks for sharing this recipe!
It looks so good!!! For those of us on a low sodium diet can you decrease or eliminate the salt in the dough?? Thanks
I started making this before i fonished watching the video lol.
Could you skip the spray since there’s olive oil in the pan as well?
My kids were inspired to bake from watching Martin bake with Alo during the lockdown. Thank you both very much. They have continued baking since.
Love that you’re doing it all it one bowl!
What is the sugar used for?
Could I use bread flour with the same measurement?
I made the focaccia recipe from the new book and it was great
It looks like this recipe is about 1/2 the size, which is fine
However, there was no sugar in tge book recipe. Why not?
This was easy and turned out great. I added a sprinkle of Italian herbs and rosemary on top. I enjoy the stretch and folds, handling the dough and seeing and feeling the miracle of its transformation!