Big and Bubbly Focaccia

---
title: Big and Bubbly Focaccia
description: "King Arthur's 2025 Recipe of the Year. A lofty, light focaccia with bubbly bronzed top, crisp edges, and tender airy interior. Uses a hands-off folding method for high-rise dough."
servings: 1
total time: 3 hours 40 minutes
prep time: 25 minutes
cook time: 18 minutes
tags: [bread, focaccia, baking, italian]
cuisine: Italian
difficulty: intermediate
---

== Dough ==

Weigh your @all-purpose flour{3%cups}; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large #mixing bowl{}, whisk together the @all-purpose flour{3%cups}, @table salt{1.5%tsp}, @granulated sugar{1%tsp}, and @instant yeast{1%tsp}.

Add the @warm water{1.25%cups} and @extra-virgin olive oil{1.5%tbsp} and stir with a spatula, bowl scraper, dough whisk, or your hands until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl and set it aside for ~{15%minutes}.

== Bowl Folds ==

Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you've circled the bowl, flip the dough over so that the smooth side is up. Cover the bowl and let the dough rest for ~{15%minutes}.

> Note: You'll be doing this 3 more times over the next 45 minutes, each time further developing the dough's strength.

Repeat the bowl fold for a second time. Use a wet hand to prevent the dough from sticking. The dough should feel smoother and tighter. Cover the bowl and let the dough rest for ~{15%minutes}.

Repeat the bowl fold for a third time. Cover the bowl and let the dough rest for ~{15%minutes}.

Repeat the bowl fold for a fourth and final time; the dough should feel relatively strong.

== First Rise ==

Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for ~{1%hour}. After ~{1%hour}, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.

== Prepare the Pan ==

Once the dough has risen, spray the bottom and sides of a @9-inch square baking pan{1} with @nonstick spray{}. Cut a 3-inch-wide strip of parchment that's about 16 inches long. Lay the strip across the center of the pan, leaving a few inches of overhang on 2 sides; press it firmly into the pan and crease the parchment where it meets the sides to help it stay in place.

> The parchment tabs will help you remove the focaccia from the pan later on.

Spray the parchment with @nonstick spray{}, then add @extra-virgin olive oil{1%tbsp} and tilt the pan to spread the oil evenly across the bottom.

Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hands as paddles, swiftly but gently flip the dough over so that it's coated in oil; try to handle the dough minimally to keep it from deflating.

== Second Rise ==

Cover the pan and let the dough rise at a warm room temperature for ~{1%hour} to ~{1.5%hours}, until it's marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.

Toward the end of the rise, preheat the #oven to 475°F with racks in the upper and lower thirds.

== Dimple and Top ==

Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1.5 inches apart. The goal is to thoroughly dimple the dough without deflating it. If there are any large untouched areas, add additional dimples using one finger.

Drizzle the remaining @extra-virgin olive oil{1%tbsp} all over the surface of the dough; it's OK if it pools in some dimples. Sprinkle evenly with @flaky sea salt{1%tsp}.

== Bake ==

Bake the focaccia on the lower rack for ~{15%minutes} to ~{18%minutes}, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final ~{1%minute} to ~{2%minutes}, watching carefully, to achieve the desired color.

Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a #wire rack{} or #cutting board{}; remove the parchment strip. Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for ~{5%minutes} to ~{7%minutes}, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a #wire rack{} to cool completely.

> Focaccia is best enjoyed the day it's made. If storing leftovers, wrap loosely in foil, keep at room temperature, and reheat before serving.

> The temperature of your ingredients and rising environment will impact how long it takes for your dough to rise. In warmer months (or when your indoor temperature is 70°F to 75°F), the liquid should be 90°F to 100°F. In cooler months (or when your indoor temperature is around 65°F), use 100°F to 110°F liquid. The desired dough temperature after mixing should be between 82°F and 86°F.

> To make the dough ahead: Prepare through the fourth bowl fold, then cover the bowl and refrigerate for 8 to 24 hours. Proceed with the recipe, transferring the cold dough to the prepared pan. Let rise at warm room temperature for 2 to 3 hours.

> To amp up the flavor: Replace the olive oil with garlic oil and/or sprinkle the dough with up to 1/2 teaspoon herbes de Provence when you add the salt.