More ▾
Big and Bubbly Focaccia
By King Arthur Test Kitchen · kingarthurbaking.com
Yield: 16, one 9" square focaccia
| prepPreheat oven to 475°F / 245°C toward end of second rise | ||||||||||||||||
| prepSpray 9" square pan with nonstick spray | ||||||||||||||||
| prepLine pan with 3"-wide parchment strip, 16" long, leaving overhang on two sides | ||||||||||||||||
| 3 cups / 360 g King Arthur Unbleached All-Purpose Flour | Whisk flour, salt, sugar & yeast | Add water & oil, stir until combined | Rest 15 min | Bowl fold, rest 15 min | Bowl fold, rest 15 min | Bowl fold, rest 15 min | Bowl fold | Rise at warm room temperature, 1 hr | Transfer dough to pan, coat with oil | Rise at warm room temperature, 1–1½ hr | Dimple dough with oiled fingertips | Drizzle remaining oil, sprinkle flaky salt | Bake 475°F / 245°C, 15–18 min on lower rack | Broil 1–2 min if needed for color | Remove from pan, bake 5–7 min until sides crisp | Cool completely on wire rack |
| 1 1/2 teaspoons / 9 g table salt | ||||||||||||||||
| 1 teaspoon / 5 g granulated sugar | ||||||||||||||||
| 1 teaspoon / 3 g instant yeast | ||||||||||||||||
| 1 1/4 cups / 284 ml water, warm (90°F to 110°F) | ||||||||||||||||
| 1 1/2 tablespoons / 18 g extra-virgin olive oil | ||||||||||||||||
| 2 tablespoons / 26 g extra-virgin olive oil, divided | Spray parchment, spread 1 tbsp oil in pan | |||||||||||||||
| flaky sea salt, for topping | ||||||||||||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free