Big & Bubbly Focaccia - Recipe of the Year 2025

With its bubbly, bronzed top; crisp edges; and tender, airy interior, this is the focaccia of the moment: It’s lofty but light, strikingly tall, and the perfect size for the dinner table. Inspired by Martin Philip's focaccia in our Big Book of Bread (link below), this recipe relies on a largely hands-off folding method and all-purpose flour to provide the dough with the strength it needs to rise high while maintaining a tender interior. Removing the finished bread from the pan and briefly returning it to the oven after the bake ensures that every side is golden brown and perfectly crisp. Of all the focaccia recipes out there, this is the one to return to again and again.

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Credits
Martin Philip - Host
Trevor Hawkins - Director of Photography
Malik Fakiri - Editor

Chapters
0:00 Intro to Big & Bubbly Focaccia
0:41 Mix the Focaccia Dough
3:23 Begin Bowl Folds and Repeat
7:12 Place in Focaccia Pan and Rise
9:23 Dimple the Dough with Your Fingers
12:04 Bake and Finish the Bread in Oven
13:38 Slice and Enjoy Big & Bubbly Focaccia

#focaccia #bread #baking #kingarthur

[heidiabele]

Oh wow! Its our family recipe of the year now. I did a 5th fold and put the dough in the pan to rise for 1.5 hr. I didn't come back until 2 hr. It had not overproofed. Poked finger holes and poured on the olive oil, sprinkled Maldon salt and some chopped, fresh rosemary ( about 1 Tbls.). Took it out of the oven -put it back into to turned off oven. The crunch was incredible, the pillowy inside was irresistable! This is a keeper!

[janettalane]

This is a terrific recipe! I made a loaf Saturday and two more today! Truly the BEST focaccia recipe! Today I used Italian herbs and garlic on top. The other loaf I sprinkled oats, cinnamon and sprayed wee bit sunflower oil and topped with a bit of honey. Hubby loved it!

[rc]

Even with my lack of a baking thumb, this recipe turned out fabulous. I studded the dough with fresh rosemary in addition to the flaky salt and it was gobbled up. This is a winner of focaccia recipes. Thank you Martin and KAF.

[andrewhinton]

Excellent. I made this today and served it with a olive oil seasoned with a little garlic and some Italian seasoning for dipping. It was a major hit. Thanks, Martin and KAF for another banger of a recipe.

[mireillemartigny]

Bonjour Monsieur, voilà bientôt 2 années que j'ai découvert votre célèbre école King Arthur, le privilège d'avoir pu m'abonner pour recevoir vos cours de boulangerie et de pâtisserie. C'est un régal pour moi de suivre vos vidéos, que je m'applique à réaliser à chaque fois. Je tiens à vous remercier pour votre enseignement et je continuerai à vous suivre aussi longtemps que vous me le permettrai. Je vous présente mes meilleurs vœux de bonne et heureuse année ainsi qu'à toute votre équipe.
Mireille Martigny, j'habite en Belgique.

[kaylajarzab]

I just made this and wow I wish I could attach a photo it was absolutely delicious and so easy to follow, thanks for the video! I added everything bagel seasoning, cracked black pepper, + fresh rosemary and thyme to mine stuffed with a homemade tomato tapenade, bacon, and parmesan... WOW just wow! My first time baking bread and I can't wait to try more recipes

[JB-ZR]

Saw this drop yesterday and immediately made it. Used a 1/4 sheet pan. It was Delicious and looked just like the video. It was easy too. Thanks for sharing this recipe!

[Jain]

Martin is my Baking God. ❤ I live alone so his Mini Focaccia is my go-to. Nom nom nom -- it's life-changing.

[esef]

My kids were inspired to bake from watching Martin bake with Alo during the lockdown. Thank you both very much. They have continued baking since.

[phillysmorian]

You had this Texan with the word “y’all.” You are a great inspiration! I made it just like you said, and it was DELICIOUS!

[carolinebailey]

I made this today! I used a 10 inch tart pan and sprinkled the dough with black Hawaiian salt and rosemary. It was lovely. I wanted to eat the entire loaf!

[Sebastina-id]

I fold mine 4 times with 30 minute intervals then I cold ferment it for 24 hours. Then I fold it once out of the fridge then I let it come to room temp usually a couple of hours until it fills the pan then I dimple and bake it like he does. Really tasty when you cold ferment it.

[markbeebe]

This is now my wife’s favorite bread I’ve made, thank you for the recipe.

[amyhehn]

This was easy and turned out great. I added a sprinkle of Italian herbs and rosemary on top. I enjoy the stretch and folds, handling the dough and seeing and feeling the miracle of its transformation!

[CsongorDezso]

Thank you for using metric measurements and explaining why it is important to weigh out the flour! I will be giving this one a shot for sure!

[janetra]

Foccacia is my all time favorite bread and I make it often. I have an authentic Detroit pan but it’s bigger than this. I’m ordering this pan today, can not wait. I love all things King Arthur and of course Martin🥰

[JasMV]

Everything I’ve made of Martins always turns out great! What a great teacher. Love love love.

[donwilson]

I made this tonight, added some garlic and mozzarella to the top... the bread was so fluffy and perfect. It was amazing!

[tammyrollins]

THANK YOU SO MUCH FOR ALSO SAYING CUP AND TEASPOON MEASUREMENTS, approximately. Alot of people do not have a scale and it really helps the process giving measurements in words people can understand and connect to as your speaking, so again THANK YOU ❤

[TR__]

I've made this twice in the past 2 weeks for holiday gatherings. It was a huge hit! (The recipe doubles nicely, btw)