There’s an undeniable joy that comes from pulling a freshly baked loaf of bread from the oven, and my Big and Bubbly Focaccia is no exception! This delightful bread gives you a symphony of textures, with a golden, crunchy crust that yields to a pillowy, airy interior. The moment you take your first bite, the subtle flavor of olive oil dances across your palate, beckoning you for another piece.
On a recent lazy Sunday afternoon, I found myself yearning for a project that would yield something truly satisfying. The irresistible allure of a warm, homemade focaccia led me to dig into my pantry and whip up this easy recipe. What I love most about it is how minimal time and effort are required for such an impressive result. With just a few ingredients and an unforgettable folding technique, you can have a bread that’s not only perfect for family dinners but also an incredible crowd-pleaser at gatherings.
So grab your apron, because we’re about to make some kitchen magic with this Big and Bubbly Focaccia!
Why is Big and Bubbly Focaccia a Must-Try?
Incredible Flavor: The rich taste of olive oil pairs beautifully with flaky sea salt, creating a delightful crust that you won’t be able to resist.
Simple Technique: With minimal kneading and an easy folding method, this focaccia is perfect even for beginners.
Versatile Options: Customize it with savory toppings like olives or herbs, or indulge your sweet tooth by trying a cinnamon roll variation!
Crowd-Pleaser: Serve it as a centerpiece at your next gathering, and watch as guests dive in for seconds.
Time-Saving: Minimal hands-on time means you can enjoy the process without feeling rushed—just let the dough do its magic!
This focaccia is destined to become your go-to recipe for any occasion, whether it’s a cozy family dinner or a festive get-together.
Big and Bubbly Focaccia Ingredients
For the Dough
• All-Purpose Flour – Provides structure and chewiness for the focaccia; substitute with bread flour for a chewier texture.
• Salt – Enhances flavor and strengthens the dough; use kosher salt as a substitute if needed.
• Sugar – Aids in browning and activates yeast; can substitute with honey or maple syrup for a hint of sweetness.
• Yeast – Acts as the leavening agent for dough rise; instant yeast is preferred for ease—proof in warm water if using active dry yeast.
• Water – Hydrates the flour to form dough; use warm water (90°F to 110°F) for optimal yeast activation.
• Olive Oil – Adds richness and flavor, helping to create a non-stick surface; can be swapped with melted butter or garlic oil for added taste.
For the Toppings
• Flaky Sea Salt – Sprinkled on top before baking, it enhances the focaccia’s crunch and flavor.
• Optional Herbs – Incorporate fresh rosemary or dried herbs for a savory twist to your Big and Bubbly Focaccia.
• Additional Toppings – Feel free to experiment with olives, sun-dried tomatoes, or even a drizzle of honey for a sweet treat!
This list will equip you with everything you need to create a show-stopping focaccia that’s bound to impress at any gathering.
How to Make Big and Bubbly Focaccia
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Mix Ingredients: In a large bowl, whisk together all-purpose flour, salt, sugar, and yeast. Then, mix in warm water and olive oil until everything is well combined into a smooth dough.
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Rest the Dough: Allow the mixture to rest for 15 minutes. This is essential for a good dough texture and helps develop the gluten.
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Perform the Folds: After resting, gently lift and fold the dough over itself every 15 minutes, a total of four times. This technique builds strength in the dough while keeping it airy.
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First Rise: Cover the bowl and let the dough rise at room temperature for about 1 hour, or until it has nearly doubled in size—look for a puffy appearance!
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Prepare the Pan: Spray a 9″ square focaccia pan with nonstick spray. For easy removal later on, also prepare a piece of parchment paper in the pan.
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Transfer to Pan: Carefully transfer the risen dough into the prepared pan, flipping it to coat with oil. Cover again and let it rise for another 1 to 1.5 hours until it looks marshmallowy.
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Dimple the Dough: Preheat your oven to 475°F. Once ready, gently press your fingers into the dough to create dimples. Drizzle some olive oil on top and sprinkle with flaky salt.
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Bake to Perfection: Bake your focaccia for 15 to 18 minutes, or until the top is golden. If desired, broil for the last 1-2 minutes for extra crispness.
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Crisp the Sides: After baking, remove the focaccia from the oven, lift it out using the parchment paper, and return it to the oven for another 5-7 minutes to crisp the sides.
Optional: Serve warm with a side of balsamic vinegar for dipping.
Exact quantities are listed in the recipe card below.
Tips for the Best Big and Bubbly Focaccia
- Proper Hydration: Ensure your water is warm (90°F to 110°F) to activate the yeast effectively. Too cold or hot water can stall the rising process.
- Folding Technique: Don’t rush the folding! Give the dough time to rest between folds to develop strength and airy texture.
- Flaky Salt Choice: Use high-quality flaky sea salt, like Maldon or Cyprus Flake Salt, for an elevated flavor and crunchy finish on your Big and Bubbly Focaccia.
- Risen Appearance: Look for the dough to nearly double in size during the first rise; if it hasn’t, give it more time to develop properly.
- Experiment with Toppings: Get creative! Whether it’s fresh rosemary or sun-dried tomatoes, topping your focaccia can add layers of flavor that delight the senses.
Storage Tips for Big and Bubbly Focaccia
Room Temperature: Store your focaccia wrapped loosely in foil to maintain freshness for up to 3 days. This keeps the crust from getting soggy while allowing it to breathe.
Fridge: If you need it to last a bit longer, you can refrigerate your focaccia for up to 5 days. Ensure it’s wrapped well to avoid dryness, but note that the texture might change slightly.
Freezer: For long-term storage, freeze slices or the whole loaf in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and toast lightly for the best results.
Reheating: Reheat focaccia in a preheated oven at 350°F for about 10-15 minutes. This will restore its delicious crispy exterior and warm, airy interior, making it just as delightful as when fresh!
Big and Bubbly Focaccia Variations
Customize your Big and Bubbly Focaccia with these delightful twists, each sure to create a unique and flavor-packed experience!
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Sourdough Twist: Replace some all-purpose flour with equal parts sourdough starter for a tart and chewy texture. The fermentation brings a deep, complex flavor!
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Herb Infusion: Add fresh rosemary, thyme, or oregano directly into the dough before rising. This will create a fragrant aroma that’ll fill your kitchen with warmth.
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Cinnamon Roll Focaccia: Swirl in a mixture of cinnamon, sugar, and softened butter before baking. A drizzle of icing afterward makes it a sweet treat perfect for brunch!
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Cheese-Stuffed Delight: Incorporate small cubes of mozzarella or your favorite cheese into the dough before the second rise. Melty, cheesy goodness awaits in each bite.
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Spicy Kick: Mix in a teaspoon of red pepper flakes or finely chopped jalapeños to bring a zesty heat to your focaccia. It’s perfect for those who like a little extra warmth in their bread.
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Veggie Topper: Top with sliced bell peppers, olives, or sun-dried tomatoes before baking. The charred veggies add vibrant colors and a burst of flavor that’s hard to resist!
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Nutty Crunch: Sprinkle a handful of toasted walnuts or pine nuts on top before baking for a satisfying crunch that adds texture and richness.
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Sweet Olive Oil Drizzle: Replace olive oil with infused oils like lemon or garlic for a unique flavor profile. This subtle change adds a refreshing twist and opens doors for summer pairings!
With these variations, your Big and Bubbly Focaccia can adapt to any occasion or mood, ensuring endless enjoyment for you and your loved ones!
Make Ahead Options
These Big and Bubbly Focaccia loaves are a fantastic choice for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the initial mixing and folding steps, then letting it rise as usual. Once it has doubled in size, simply cover the bowl with plastic wrap and refrigerate it overnight. When you’re ready to bake, bring the dough to room temperature for about 30 minutes before transferring it to the pan for the second rise. This method not only saves you time on busy weeknights but also ensures a fluffy, delicious focaccia that’s just as delightful as if you made it fresh that day. Enjoy the satisfying aroma and texture with every bite!
What to Serve with Big and Bubbly Focaccia?
Dive into a world of flavor with perfect side companions for this heavenly bread masterpiece.
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Herbed Olive Oil: Drizzling a blend of olive oil infused with fresh herbs is the ideal dip for your focaccia’s golden crust. The aromatic flavors elevate your experience with each dip.
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Tomato Basil Salad: A vibrant, fresh salad with ripe tomatoes, fragrant basil, and a drizzle of balsamic glaze brings a delightful contrast to the warm, soft focaccia. Each bite bursts with fresh summer flavors.
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Roasted Vegetables: Caramelized carrots, bell peppers, and zucchinis provide a sweet and savory match, balancing the focaccia’s airy texture. The roasted goodness enhances every meal with color and nutrition.
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Creamy Mushroom Soup: The rich and earthy notes of a creamy mushroom soup complement the focaccia beautifully, allowing for a comforting, wholesome dining experience. Dipping your bread into this velvety soup is pure bliss!
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Margherita Pizza: Keeping with the Italian theme, a classic margherita pizza pairs perfectly. The bright acidity of fresh tomatoes and the rich mozzarella create a harmonious connection to the focaccia.
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Sparkling Lemonade: A refreshing sparkling lemonade lends a zesty punch that brightens the palate. Its effervescence perfectly contrasts the rich flavors of the focaccia, making every bite more enjoyable.
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Cinnamon Roll Variation: Serve slices of sweetened cinnamon roll focaccia as a delightful dessert option. The frosted sweetness rounds out your meal beautifully, satisfying any sweet cravings.
Each pairing enhances the experience, making your Big and Bubbly Focaccia the star of the meal while inviting everyone to savor and share!
Big and Bubbly Focaccia Recipe FAQs
How should I select the perfect ingredients for my focaccia?
Absolutely! When choosing your ingredients, look for fresh all-purpose flour with no lumps and a good brand of instant yeast—active dry yeast can be used but requires proofing in warm water. For olive oil, opt for extra virgin for the best flavor. Your water should be warm, ideally between 90°F to 110°F, to activate the yeast without cooking it.
What is the best way to store leftover focaccia?
The best way to store your Big and Bubbly Focaccia is wrapped loosely in foil at room temperature for up to 3 days. This helps maintain the crust’s crispness. If you prefer longer storage, you can refrigerate it for up to 5 days. Just ensure to wrap it well to prevent drying out, but remember that refrigeration can alter the texture slightly.
Can I freeze my focaccia, and how should I do it?
Yes, you can freeze your focaccia, and it’s quite simple! Allow it to cool completely, then slice it if desired. Place the slices or the whole loaf in an airtight container or a freezer bag, ensuring to squeeze out excess air. It will keep well for up to 3 months. To thaw, simply leave it at room temperature for a few hours, then reheat in a preheated oven at 350°F for about 10-15 minutes to enjoy that freshly baked taste again.
What common issues should I watch out for when making focaccia?
Very good question! One common issue is insufficient rising. If your dough doesn’t rise much, it might be due to using water that’s too hot or too cold for the yeast. Aim for warm water between 90°F and 110°F. Another issue could be overbaking—if it turns too dark or hard, keep an eye on it toward the end of the baking time, and consider broiling for just 1-2 minutes for added crispness without overdoing it.
Are there any dietary considerations for making this focaccia?
Absolutely! If you’re cooking for someone with gluten sensitivities, you can experiment with gluten-free all-purpose flour. Just be sure to follow the flour’s packaging instructions, as these often require adjustments in water or baking times. For anyone with nut allergies, using olive oil is perfectly safe and widely preferred; however, if someone is allergic to olives, you may want to skip the olive oil entirely and opt for melted butter or a seed oil like sunflower. Always double-check ingredients if cooking for guests.
Can I add toppings to my focaccia?
Very much so! This is where the fun begins! You can add toppings such as rosemary, olives, or sun-dried tomatoes before baking. For a sweet twist, consider adding cinnamon and sugar if you’re going for the cinnamon roll focaccia variation. Just ensure that any toppings you choose are evenly distributed for balanced flavor throughout your Big and Bubbly Focaccia!
Big and Bubbly Focaccia: Your New Favorite Homemade Bread
Ingredients
Equipment
Method
- In a large bowl, whisk together all-purpose flour, salt, sugar, and yeast. Then, mix in warm water and olive oil until everything is well combined into a smooth dough.
- Allow the mixture to rest for 15 minutes. This is essential for a good dough texture and helps develop the gluten.
- After resting, gently lift and fold the dough over itself every 15 minutes, a total of four times.
- Cover the bowl and let the dough rise at room temperature for about 1 hour, or until it has nearly doubled in size.
- Spray a 9" square focaccia pan with nonstick spray and prepare a piece of parchment paper in the pan.
- Carefully transfer the risen dough into the prepared pan, flipping it to coat with oil. Cover again and let it rise for another 1 to 1.5 hours.
- Preheat your oven to 475°F. Gently press your fingers into the dough to create dimples. Drizzle some olive oil on top and sprinkle with flaky salt.
- Bake your focaccia for 15 to 18 minutes, or until the top is golden.
- Remove the focaccia from the oven, lift it out using the parchment paper, and return it to the oven for another 5-7 minutes to crisp the sides.