I prepare meals for my family every day, but baking my own bread is not something I often do. I usually prefer to have it made elsewhere. However, there is something truly special and comforting about baking bread for loved ones. I was thrilled when I discovered that King Arthur Flour named their 2025 recipe of the year as Big and Bubbly Focaccia. Focaccia, along with challah and cornbread, is one of the few types of bread that I can handle relatively well. Having tried other King Arthur Flour recipes before, I trusted that this no-knead recipe would not disappoint. It lived up to its promise of being “big and bubbly” with a delicious flavor that my family loved, earning a regular spot on my meal plan and in my heart.
What sets King Arthur Flour’s Big and Bubbly Focaccia apart? Many bread recipes nowadays are no-knead, eliminating the intimidating step of hand-kneading the dough. Sarah Jampel, Recipe Development and Test Kitchen Manager at King Arthur, developed this focaccia with a method that involves turning the dough in the bowl four times over an hour. This technique results in a nice crumb and fluffy bubbles without requiring traditional kneading.
One of the highlights of this recipe is that it can be completed in just one day. Previously, I used a focaccia recipe that needed to proof overnight. While the result was flavorful, I rarely had the time or fridge space for such a process, so I saved it for special occasions. The fact that this focaccia comes together in about four hours makes it much more manageable with my schedule.
Making King Arthur Flour’s Big and Bubbly Focaccia is straightforward even for someone like me who doesn’t bake bread frequently. Combine the dry ingredients, add warm water and olive oil, and mix until everything is well incorporated. Let the dough rest, perform a series of turns, and allow it to proof until it doubles in size and becomes fluffy. Preparing the pan, transferring the dough, dimpling, and baking are the final steps to achieve a golden-brown crust.
Gently lift the focaccia from the pan using parchment paper. Dispose of the parchment and return the focaccia to the oven for an additional five minutes to achieve a beautiful golden crust on the outer edges. Once done, take the focaccia out of the oven and allow it to cool completely on a wire rack before serving.
For Making Big And Bubbly Focaccia:
– Utilize wet hands for folding the dough to prevent sticking.
– Employ a flexible spatula or plastic dough scraper to move the dough without losing its airiness.
– Find a warm spot in your kitchen for proofing the dough, ensuring it stays between 82°F and 86°F for optimal results.
– While other pans may be suggested, it is recommended to use a nine-inch metal pan for superior outcomes.
– For the freshest taste, consume the focaccia on the same day. Any leftovers should be wrapped in foil and stored at room temperature.
Prep the dough in advance by following these steps:
– Complete the recipe up to the folding stage, then cover and refrigerate for eight to 24 hours.
– Transfer the dough to the designated pan and let it proof in a warm spot for two to three hours until it fills the corners.
For the full recipe titled “King Arthur’s 2025 Recipe of the Year,” refer to Simply Recipes.
