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
20 Comments
What a fantastic channel. Such a great communicator, quality recipes. Thank you.
can i make this with biga by using like 100g of the total flour and pre fermenting it witha pinch of yeast for i dont know, like 12 hours , or will it overproof?
Love the phrase, ’checking in with the dough’ — a nice way to put it — very nice. Another winner technique!
Martin is my Baking God. ❤ I live alone so his Mini Focaccia is my go-to. Nom nom nom — it's life-changing.
What kind of olive oil do you use? I get a bit overwhelmed by the heavy oil flavor of focaccia.😅
I have The Big Book of Bread, its really an amazing book for someone new to bread baking like myself. There is a recipe for Focaccia in the book as well, but just looks like a larger quantity. Is that pretty much the main difference from this version and the recipe in the book?
Cool! I was literally just thinking of making some focaccia! 🤠❤ Happy New Year to Martin and the King Arthur Baking Company crew! 🎉 Thanks for all the great videos in 2024! 🙇 Looking forward to more in 2025!
That looks amazing! I can’t wait to make it!
Happy New Year! 🥖
I don’t have unbleached flour at the moment. What about a Bread Flour or Wheat?
Which size bowl did you use for this video? I like it and want to buy it.
I remember when Martin was an apprentice 🙂
Don’t wake the baby! 😂 Love the technique & explanation that makes sense! Making it this next week! KA is my go to flour & how I started my sourdough starter as well.
Can I add discard to this recipe? That would mess with the wet/ dry ratio, right?
Damn that guy fast. 2025 has barely even started and he already has the recipe of the year 2025.
I suddenly have the urge to make a big focaccia and turn it into a giant muffuletta sandwich!
Foccacia is my all time favorite bread and I make it often. I have an authentic Detroit pan but it’s bigger than this. I’m ordering this pan today, can not wait. I love all things King Arthur and of course Martin🥰
I like your style.
I'll be baking this one tomorrow. ….and I've put that awesome looking Focaccia pan on my wishlist.
Thanks Martin… you're the best!
Highly recommend that folks try adding a 1 or 2 Tbsp of the KA Pizza Dough Flavor. Have been adding it to my savory foccacias for some time now. Delish!
I love focaccia and I LOVE King Arthur Flour!! Can't wait to try this one!