Big and bubbly focaccia
A mostly hands-off focaccia with crisp edges, a bronzed top and a soft, airy centre.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 3 hours 40 minutes
- Makes
- One 23 cm square focaccia
- Oven, conventional
- 245°C / 475°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm square metal tin
- Large bowl
- Baking paper
- Kitchen scale
A wet hand is the easiest way to handle this dough. Avoid adding extra flour; it should stay sticky.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Stir flour, salt, sugar, yeast, water and 1½ tablespoons oil into a sticky dough. Rest 15 minutes.
- 2
With a wet hand, fold the dough around the bowl. Repeat four folds, resting 15 minutes between each.
- 3
Cover and rise for about 1 hour. Oil the tin, transfer the dough and turn it once so it is coated.
- 4
Rise in the tin for 1–1½ hours, dimple with oiled fingers, drizzle with remaining oil and sprinkle flaky salt.
- 5
Bake 15–18 minutes until deeply golden. Return the focaccia to the switched-off oven for 5 minutes to crisp the sides.
Your baking notes
Notes stay on this device.