Big and Bubbly Focaccia

This delicious focaccia recipe from King Arthur Baking creates a perfectly bubbly and crispy bread that's perfect as a side dish or base for toppings. With its golden crust and tender interior, it's sure to become a household favorite.

Servings: 16
Category: Entrees
Source: King Arthur Baking

Nutrition Information

Per serving (1/16 of recipe): 18g carbohydrates, 3g protein, 3g fat, 460mg sodium

• Metric: 460 kJ (110 kcal)
• Imperial: 110 calories

Recipe

Servings

Prep:20 minutes

Cook:25 minutes

Total:4 hours 45 minutes

Ingredients

• 360 g King Arthur Unbleached All-Purpose Flour
• 9 g table salt
• 5 g granulated sugar
• 3 g instant yeast
• 284 g warm water
• 18 g extra-virgin olive oil
• 26 g extra-virgin olive oil, divided
• Flaky sea salt, for topping

Directions

1. Weigh or measure flour, salt, sugar, and yeast in a large bowl
2. Add water and olive oil, stir until thoroughly combined
3. Cover bowl and let sit for 15 minutes
4. Use wet hand to grab dough sections, lift and press into center (water temperature should be 32°C to 43°C)
5. Circle bowl 8-12 times during each fold
6. Flip dough smooth side up after each fold
7. Repeat folding process 4 times total, waiting 15 minutes between each fold
8. After final fold, let dough rise 1 hour at 21-24°C
9. Spray 9" square pan with nonstick spray
10. Add parchment paper strip across pan
11. Spray parchment and add 15ml olive oil to pan
12. Transfer dough to pan, flip to coat in oil
13. Let dough rise 1-1.5 hours until marshmallowy
14. Preheat oven to 246°C
15. Dimple dough with oiled fingers
16. Drizzle remaining olive oil and sprinkle flaky salt
17. Bake 15-18 minutes
18. Remove from pan, return to oven 5-7 minutes to crisp sides

Notes

Recipe converted from King Arthur Baking website. Temperature conversions calculated using standard formulas.

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Generated from recipe data on August 24, 2025