Big and Bubbly Focaccia Recipe – A Golden Delight

Introduction

There’s a reason focaccia is one of the most beloved breads in the world. Its golden, crispy crust and delightfully airy interior make it a versatile option for meals, snacks, or gatherings. Originating in Italy, focaccia has become a global favorite, with countless variations to suit different tastes. Whether you’re a beginner or a seasoned baker, this Big and Bubbly Focaccia Recipe will guide you to achieve bakery-quality bread at home.

Imagine pulling a golden tray of focaccia out of your oven, the tantalizing aroma of olive oil, rosemary, and baked bread wafting through the air. This recipe isn’t just about bread; it’s about creating a sensory experience that will have everyone reaching for seconds.

Why Make This Recipe?

Here’s why this focaccia recipe deserves a spot in your kitchen:

1. Accessible for Beginners: With clear instructions and simple ingredients, even first-time bakers can master this bread.
2. Perfectly Textured: Achieve that signature bubbly texture that’s soft on the inside and crispy on the outside.
3. Customizable Toppings: From classic rosemary and sea salt to more creative toppings like caramelized onions or sun-dried tomatoes, the possibilities are endless.
4. Versatile Uses: Serve it as a side dish, appetizer, sandwich base, or even as a pizza crust alternative.
5. Cost-Effective: Homemade focaccia is not only fresher but also more economical compared to store-bought options.

Want more bread inspiration? Check out our recipes for Tini’s Mac and Cheese Recipe and Tanghulu Recipe for easy and delicious ideas.

The History of Focaccia

Focaccia has its roots in ancient Rome, where it was known as panis focacius, meaning “hearth bread.” Traditionally baked on hot stones, it was a simple flatbread made with flour, water, and olive oil. Over centuries, it evolved into the focaccia we know today, with regional variations across Italy. Liguria, in particular, is famous for its thin and crispy version, often topped with rosemary and coarse salt.

This recipe pays homage to its Italian origins while making it accessible for modern home bakers.

Ingredients

Main Dough

• 4 cups (500g) all-purpose flour
• 1 ½ tsp salt
• 2 tsp granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups (360ml) warm water
• 3 tbsp olive oil

Toppings

• 2 tbsp olive oil (for brushing)
• 2 tsp flaky sea salt
• 1 tbsp chopped fresh rosemary
• Optional: Cherry tomatoes, thinly sliced red onions, black olives

Directions

1: Activate the Yeast

1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy. This step ensures your yeast is active.

2: Prepare the Dough

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the activated yeast mixture and olive oil to the flour. Mix until a sticky dough forms.
3. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until it becomes smooth and elastic.

3: First Rise

1. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat it with oil.
2. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1–1 ½ hours, or until it doubles in size.

4: Shape the Dough

1. Grease a large baking sheet or a 9×13-inch pan with olive oil.
2. Gently punch down the dough to release air bubbles and transfer it to the prepared pan.
3. Stretch and press the dough into an even layer, ensuring it reaches the edges of the pan.

5: Second Rise

1. Cover the pan with a damp cloth and let the dough rise for another 30 minutes.

6: Add Toppings

1. Preheat your oven to 425°F (220°C).
2. Use your fingers to dimple the surface of the dough, creating small indentations.
3. Drizzle olive oil over the top, ensuring it fills the dimples. Sprinkle with flaky sea salt, chopped rosemary, and any optional toppings.

7: Bake

1. Bake the focaccia for 20–25 minutes, or until the top is golden brown and crispy.
2. Remove it from the oven and let it cool slightly before serving.

How to Serve Big and Bubbly Focaccia

• Appetizer: Serve warm with olive oil and balsamic vinegar for dipping.
• Side Dish: Pair it with hearty Italian dishes like lasagna or spaghetti.
• Sandwich Base: Slice horizontally and fill with deli meats, cheese, and fresh vegetables.
• Pizza Alternative: Add marinara, mozzarella, and toppings for a quick focaccia pizza.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Slice the focaccia into portions, wrap them individually in plastic wrap, and freeze for up to 3 months. Reheat in the oven for the best texture.

Expert Tips

• Use a kitchen thermometer to ensure the water is around 110°F (43°C) for activating the yeast.
• Don’t skip the dimpling step—it helps the olive oil and toppings seep into the dough for extra flavor.
• For extra crispiness, bake the focaccia on a preheated pizza stone.

Variations

1. Herb and Garlic Focaccia: Add minced garlic and a variety of fresh herbs like thyme, oregano, and parsley.
2. Cheesy Focaccia: Sprinkle shredded mozzarella or Parmesan cheese on top before baking.
3. Sweet Focaccia: Swap the savory toppings for cinnamon, sugar, and a drizzle of honey.

FAQs

Q: Can I make focaccia gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking mix designed for bread.

Q: How do I know the focaccia is done baking?
A: The top should be golden brown, and tapping the crust should produce a hollow sound.

Q: Can I make focaccia without yeast?
A: While yeast is essential for traditional focaccia, you can use baking powder and create a flatbread-style version.

Conclusion

This Big and Bubbly Focaccia Recipe combines simplicity with elegance, making it a must-have in your culinary repertoire. With its perfect texture, versatile uses, and customizable toppings, this bread is a true showstopper. Whether for a family dinner, a casual brunch, or an indulgent snack, this focaccia is guaranteed to impress.

For more tips on perfecting your bread-making skills, visit King Arthur Baking.

Bulk Add Ingredients and Directions

Big and Bubbly Focaccia Recipe – A Golden Delight

Recipe by Gramma Rosie

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Main Ingredients

• 4 cups (500g) all-purpose flour

• 1 ½ tsp salt

• 2 tsp granulated sugar

• 1 packet (2 ¼ tsp) active dry yeast

• 1 ½ cups (360ml) warm water

• 3 tbsp olive oil

• Toppings

• 2 tbsp olive oil

• 2 tsp flaky sea salt

• 1 tbsp chopped fresh rosemary

• Optional: Cherry tomatoes, sliced red onions, black olives

Directions

• Prepare the Dough
• In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
• Add the warm water and olive oil. Stir until a sticky dough forms.
• Knead the Dough
• Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
• Proof the Dough
• Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.
• Prepare the Baking Pan
• Grease a 9×13-inch baking pan with olive oil. Transfer the dough to the pan and stretch it to fit.
• Add Toppings
• Drizzle olive oil over the dough and use your fingers to create dimples.
• Sprinkle sea salt, rosemary, and optional toppings like cherry tomatoes or olives.
• Bake the Focaccia
• Preheat the oven to 425°F (220°C). Bake for 20–25 minutes, or until the top is golden and crisp.
• Cool and Serve
• Allow the focaccia to cool slightly in the pan before transferring it to a wire rack.
• Serve warm or at room temperature, and enjoy!