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!
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🥰
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!
I make focaccia all the time but I use your bread flour, and my recipe is very similar! I'll try with ap to see which I like better. The beauty of focaccia is how much fun you can have with it. My go to is adding about a tablespoon of minced rosemary to the dough, then halved cherry tomatoes on top and a few red pepper flakes. Also, if you can cold ferment overnight, mamma mia....
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!
Don’t wake the baby! 😂 Love the technique & explanation that makes sense! Making it this next week! KA is my go to flour & how I started my sourdough starter as well.
I always look forward to seeing what the new Recipe of the Year will be. This looks delicious, and I look forward to making it. Thank you for the video tutorial. Always helpful to see the technique. Happy New Year and Happy Baking!
Not rude in the slightest, we greatly appreciate the feedback! And we want our content to be the best it can be for our bakers. Thanks you for sharing, Diane! -🍰Grace
I just happened to be looking at TH-cam when this popped up two minutes ago. I figure it’s an opportunity to comment first AND the first viewer to make it! I’m looking forward to seeing how it comes out!
We start thinking about and planning our Recipe of the Year months and months in advance! That way we have time to make sure it's perfect for our baking friends. 🧡 -👩🍳Morgan
OMGAWD I GOT SOME IDEAS! Garlic slivers, rosemary and when it’s done we gonna be dipping that in black pepper olive oil and fresh Parmesan Reggiano. The $26 dollar a pound kind a Parmesan. I’m shaking in my boots right now and I ain’t even bought the flour yet 😂
I made this today. It was my first time baking foccia bread. I added garlic slices in some of the indents. I also add a few poppy seeds & sesame seeds to the top after I added the oil. The best ever! 🎯 1 suggestion please. I saved the recipe. I enjoy checking my recipe as I am preparing, so could you please add the option for (cooking) this will allow the recipe to stay on the screen instead of timing out and going dark. Its difficult to reopen the screen when I have a fingerprint as my code to open a locked screen. Thanks in advance!
Cool! I was literally just thinking of making some focaccia! 🤠❤ Happy New Year to Martin and the King Arthur Baking Company crew! 🎉 Thanks for all the great videos in 2024! 🙇 Looking forward to more in 2025!
I hope this post makes its way to Martin and Tucker - Thank You both! I love everything you guys have done and it has made me better with bread (for what that is worth). Two things: 1) How do I get a signed copy of 'Big Book of Bread' from the two of you? 2) Martin, can you direct me to where I can buy that apron? Keep up the great/educational/entertaining (in a good way) bread-making vids!
It looks as though we are most likely out of signed copies, but the www.norwichbookstore.com/ may have some left over so you could try there! And Martin believes that the apron came from H&M! -🍰Grace
Those salt crystals are ginormous! I thought Maldon crystals were large. lol This looks to be an 80% hydration dough. It will be interesting to try with KAF AP rather than bread flour that I used with the pan de cristal version I made before. That one was pretty good but just a little too open for me. This recipe might be ideal.
That can happen, especially if your air is very dry these days! We've been having a wetter winter than usual so far, so all our ingredients are a bit more hydrated than we'd normally expect this time of year. For folks who are interested, we've got an article on this topic here: www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking -🍮Kat
Looks fantastic! I will make this today. How would I adjust the ingredients to make a larger version of this with a 12”cast iron pan or a half-sheet pan? I don’t have a square metal pan. Thanks!🙏
We're glad you're excited to give this one a go! You can bake the focaccia in a 10" cast-iron skillet, a 9" x 13" metal pan, or a quarter-sheet pan. If you want to bake this in a half sheet pan, you can simply double the recipe. Happy baking! -👩🍳Morgan
This looks fantastic. I wonder if I could ask one thing- your recipes are in grams but the temperature is in farenheit. Can we get a Celcius conversion on screen whenever you mention a temperature -eg water at 90F is what in Celcius? I am going to have to look it up. Here in Australia we use all metric measures.
Great recipe, it was easy enough for a beginner like me to make it on the first try. If I somehow manage not to eat the entire thing at once, what is the best method to store it for another day?
Never mid, no reply needed. I just read the previous response that recommends wrapping in foil and reheating at 200 degrees. Thanks again for the great recipe and video.
Love the videos. Love Martin. Taught me sourdough during lockdown! Two questions 1) why bottom third of the oven 2) if make several hours before serving what would be the best way to warm it up and keep the crisp? Thanks!
I believe we recommend the bottom third of the oven because that will help you to achieve a thoroughly golden color without the top surface of your focaccia getting to brown or burnt. And this focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving. You can reheat it in the oven on a lower temperature, like 200 F, for just a couple minutes. -🍰Grace
At most, I would only suggest reducing the salt by half in this recipe, which may result in needing a longer proofing time and somewhat lack in flavor. -🍰Grace
When your wife is talking to about all this pasta she’s making for Saturday dinner and asks if there is a bread you’d be interested in making…and this pops up…Well, twist my arm, King Arthur…
We did A LOT of testing with King Arthur Unbleached Bread Flour and ultimately found that it was just too strong for this recipe. Let us know what you think when you do give this recipe a go! -🍰Grace
That depends on the pan you end up using, but in general I would not advise skipping the spray as it will ensure that your focaccia releases easily, especially since it needs to be returned to the oven outside of the pan! -🍰Grace
Question...I'm an old bread baker who for years has made basic bread recipes. In the last 5 or so years, I've been attempting to add embellishments such as herbs & spices to some recipes. While I own & actively use a variety of cookbooks, including King Arthur, I find myself missing the basics formulas or techniques when adding herbs, spices, cheese, and so forth to bread recipes. For example, last week, I made a regular foccasia bread and added small pieces of garlic and coarse salt just before baking. It was good, but I felt it needed just a touch more garlic. What strategies can I use to infuse those types of flavors into the dough in stage 1? Tolerance for any embellishment is personal, but are there ranges to consider? I have some great "rules of the road" for pie pastry but don't have that same knowledge for bread making. Would you consider doing a video on the strategies for adding embellishments to bread dough?
Great question! I'll pass your request along for consideration for a future video! In general, when experimenting with inclusions such as spices, herbs, garlic, etc, if the recipe doesn't already call for it, it does involve a bit of trial and error. It's difficult to give a set ratio of percentage since it largely comes down to personal preference. But I sometimes like to reference other recipes that have a similar flavor palette to what I'm aiming for, and base my inclusions off of it's quantities and ratios. I hope this helps and let us know if you have any further questions! -🍰Grace
Table salt is fine salt, just the regular iodized kind is fine. And all of our recipes that call for "salt" have always meant table salt, anytime a recipe requires kosher salt or flaky salt, it'll say that specifically. 😊 -🍮Kat
Sure can! We suggest using 1/2 cup (120g) sourdough discard, and reducing the All-Purpose Flour to 2 3/4 cups (330g), and the water to 1 cup (226g). Mix, rise, and bake the focaccia as written, still using the commercial yeast. Happy baking! -👩🍳Morgan
Hi there! You're welcome to experiment with that but keep in mind that cheese will weigh the dough down so the interior won't be quite as lofty! -👩🍳Morgan
We did A LOT of testing with King Arthur Unbleached Bread Flour and ultimately found that it was just too strong for this recipe. If you choose to use Bread Flour, know that the resulting focaccia will have more substance to it; it will be chewier and heavier, with a tighter crumb structure and a less tender interior. -🍰Grace
Prepare the recipe through step 3 (performing the bowl folds), then cover the bowl and transfer it to the refrigerator for 8 to 24 hours (overnight works well). Proceed with the recipe as written, transferring the cold dough to the prepared pan. Let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, 2 to 3 hours. -🍰Grace
We don’t recommend making Big and Bubbly Focaccia gluten-free. For those seeking a gluten-free option, we suggest picking up a bag of Gluten-Free Pizza Flour and making Garden Gluten-Free Focaccia (www.kingarthurbaking.com/recipes/garden-gluten-free-focaccia-recipe) -🍰Grace
I've been off bread making the past few years because I had several recipes come out not great. I have issues with ✨️gluten development ✨️ but maybe I can restart with something like foccacia!
I have The Big Book of Bread, its really an amazing book for someone new to bread baking like myself. There is a recipe for Focaccia in the book as well, but just looks like a larger quantity. Is that pretty much the main difference from this version and the recipe in the book?
Glad to hear that you're enjoying our book! This recipe is actually inspired by Martin Philip's focaccia in the Big Book of Bread. 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. -🍰Grace
Thanks so much for watching and baking along with us! I just reached out to Martin and he said that his son is playing lots of music and definitely interested in food. And he's as tall as him now! -🍰Grace
I made the focaccia recipe from the new book and it was great It looks like this recipe is about 1/2 the size, which is fine However, there was no sugar in tge book recipe. Why not?
This recipe is adapted from the recipe in the book by Martin! I believe we added sugar to this version to help boost the rise to get a more lofty final product. -🍰Grace
Happy 2025 Martin and this looks amazing. I have two questions one is on the yeast. If using a dry active yeast is it the same ratio and if baking in an older gas oven are we still looking at the same time and rack placement? Thank you.
Hi John! Yes, you'll want to use the same amount of active dry yeast. The baking time and placement should be the same with a gas oven! If it looks like your focaccia got too much color while baking, place it further away from the heating element when you place it back in the oven without the pan. Happy baking! -👩🍳Morgan
can i make this with biga by using like 100g of the total flour and pre fermenting it witha pinch of yeast for i dont know, like 12 hours , or will it overproof?
Hi there! That would be a bit of an experiment, we created this to be a recipe that could be baked in one day but you're welcome to try adding in a biga! Alternatively, you can do an overnight rest. To do this, prepare the recipe through step 3 (including the bowl folds), then cover the bowl and place it in the fridge for 8 to 24 hours. Then, carry on with the recipe as written, let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, this will take about 2 to 3 hours. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks a lot, now it may sound weird, but i cant use my fridge for dough, dont ask, ive tried to fix it, so can i replace the fridge rest with a biga that also ferments for 8-24 hours (depending on the amount of yeast in it)?
It's not something we've tried, but let us know your results if you play around with it! That said, it might be worth trying a batch the recipe as written too, just to get a feel for how the dough should behave. Happy baking! 💛 -🍮Kat
Hi Sandy! We recommend using all-purpose flour here to achieve this lofty, open crumb structure. When we tested with bread flour it just didn't produce the results we were looking for. You're welcome to give it a go, but keep in mind that the finished bread will be a bit more dense. Kindly, -👩🍳Morgan
Everytime I watch focaccia recipe videos - the first fold always goes really well however at home my first fold ALMOST ALWAYS ends up tearing - when I pull up the dough tears so I have to fold under and around a few times to get a little strength and THEN I can do some folds without tearing but then those folds always feel like theres a lot of tension and pull-back. Eventually after a few hours the dough becomes loose enough where I can fold - I have used both AP and Bread Flour - is this kind of reaction normal?
Are you pulling up your dough quickly? You might just need to be taking it extra slowly and carefully your first few rounds. Is the issue that it's tearing from the weight of the dough itself, or is it sticking to the surface and creating too much tension that way? -🍮Kat
The KA AP has a little higher (and certainly more consistent) protein level. With other brands your experience will vary. If you're using the KA AP and still seeing tearing, make sure that you're measuring all ingredients by weight. 👍 And last, the main thing is that it eventually comes together in a nice matrix. Enjoy the bake! Martin@KABC
I don't know what your specific hand pain is, but we do have a very helpful article for folks who are baking with arthritis and other chronic pain issues! You might find a few of the tips helpful: www.kingarthurbaking.com/blog/2022/01/19/tips-for-baking-with-arthritis-and-other-hand-related-chronic-pain -🍮Kat
I ADD FRESH ROSEMARY , GARLIC POWDER , SLIVERS OF PARM. CHEESE & OF COURSE PINK SALT ! NO I’M NOT ITALIAN BUT A BLUE BLOOD POLAK !!. THIS WILL SEND YOUR MOUTH TO ITALY TO NONNA’S KITCHEN ! 👏👏👏👏
Thank you for your note, Deborah! We don’t recommend making Big and Bubbly Focaccia gluten-free. For those seeking a gluten-free option, we suggest picking up a bag of Gluten-Free Pizza Flour and making Garden Gluten-Free Focaccia (www.kingarthurbaking.com/recipes/garden-gluten-free-focaccia-recipe) -🍰Grace
I found this focaccia to be the perfect balance! It's soft and moist, but not overly oily or greasy. Not necessarily a different style, but we did curate this method to help make a lofty and voluminous focaccia! -🍰Grace
While this recipe in total takes just under 4 hours to make (including rising and baking times) it only requires 25 minutes of hans on prep really! -🍰Grace
Thank you for your feedback on the filming of this recipe, Pamela. We've received a couple other comments saying the same thing so we'll be sure to pass it along to our video team for reference when filming future videos. -🍰Grace
We always and highly recommend baking by weight with a scale. It offers far more consistent and precise measurements and resulting bakes. However, if you click on the recipe linked in the description of this video, you'll find that we always offer ingredient amounts in both weight and volume! -🍰Grace
This is recipe of the year? How uninspiring. Big bubble focaccia is been there, done that. So many chefs have the recipe out there that we have already mastered. There aren't any new tips here, so why did this take a year to develop?
Thank you for your note, Andrea. We formulate our Recipe of the Year so that it is approachable to any and all bakers, no matter their experience. Most times, we like to keep it simple so that home bakers can customize it to their choosing and flavor preference. We will have more techniques to share regarding this recipe throughout the year so stay tuned for more! -🍰Grace
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!
Nice suggestion on the quarter sheet pan.
I look forward to trying the recipe of the year each january and will be baking this focaccia this weekend. Looks good!
Perfect! Let us know what you think! -🍰Grace
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!
Oh, grams are for sure the way to go! Much more accurate. (And fewer tools to wash!) -🍮Kat
Martin is my Baking God. ❤ I live alone so his Mini Focaccia is my go-to. Nom nom nom -- it's life-changing.
Nice! If you're ever feeling up to a full batch of focaccia, highly recommend giving this one a try! -🍰Grace
@KingArthurBakingCompany Of course!
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.
Glad to hear it, and thank you for sharing! -🍰Grace
Everything I’ve made of Martins always turns out great! What a great teacher. Love love love.
💛💛💛 -🍮Kat
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🥰
Nice! Let us know when your pan arrives and what you think of our new Recipe of the Year! -🍰Grace
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!
Sounds great, Thanks for sharing! -🍰Grace
I make focaccia all the time but I use your bread flour, and my recipe is very similar! I'll try with ap to see which I like better. The beauty of focaccia is how much fun you can have with it. My go to is adding about a tablespoon of minced rosemary to the dough, then halved cherry tomatoes on top and a few red pepper flakes. Also, if you can cold ferment overnight, mamma mia....
Yes! There's so much scope for experimentation and creativity with focaccia. It's part of what we love about it! 💛 -🍮Kat
I've made this twice in the past 2 weeks for holiday gatherings. It was a huge hit! (The recipe doubles nicely, btw)
Glad to hear it and thanks so much for sharing! -🍰Grace
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!
That sounds divine, Caroline! -🍰Grace
Love the phrase, ’checking in with the dough’ -- a nice way to put it -- very nice. Another winner technique!
🙌🙌🙌 -🍰Grace
Don’t wake the baby! 😂 Love the technique & explanation that makes sense! Making it this next week! KA is my go to flour & how I started my sourdough starter as well.
We're so happy you enjoyed this video and are honored to be your flour of choice, Amy! Happy baking! -👩🍳Morgan
I'll be baking this one tomorrow. ....and I've put that awesome looking Focaccia pan on my wishlist.
Thanks Martin... you're the best!
We can't wait to hear what you think, Logan! Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks Morgan. Appreciate you.
@@KingArthurBakingCompany It baked OK. Not as bubbly as Martin's demo. I'll make it again. The taste is great.
Glad to hear you liked the taste! Perhaps with the pan, it will turn out perfect with the next batch! -🍰Grace
@@KingArthurBakingCompany Thanks.
Love that you’re doing it all it one bowl!
Yes! This recipe is so efficient! -🍰Grace
The recipe I’ve been waiting for. Happy new year!
We've so excited to share! Happy New Year to you too, Cynthia! -🍰Grace
I wrote a recipe for super high hydration extra bubbly focaccia for myself a few years ago. This brings me back! Love it
A trip down memory lane! Let us know if you give our recipe a go, Chris! -🍰Grace
I always look forward to seeing what the new Recipe of the Year will be. This looks delicious, and I look forward to making it. Thank you for the video tutorial. Always helpful to see the technique. Happy New Year and Happy Baking!
That looks AMAZING!! I love focaccia, so I will definitely be making this, and using King Arthur flour. ❤
We can't wait to hear what you think, Peg! Happy baking! -👩🍳Morgan
A bubbly focaccia has been elusive for me. Must try! The sling - that's a handy thing! And no one can describe bread like Martin.
It's a must and a knead! -🍰Grace
Looking forward to baking along this year. I do love foccacia.
We ❤️ focaccia too! Thanks for baking along with us! -🍰Grace
Looks absolutely delicious!!
Indeed! 😋 -🍰Grace
What a fantastic channel. Such a great communicator, quality recipes. Thank you.
Glad to hear it, Pete! Thank you for watching! -🍰Grace
The camera rocking back and forth is making me woozy.
Sorry about that! We'll pass your note along to our video team for consideration when making future videos -🍰Grace
@ I’m sorry if I seem rude I just figured you wanted to know.
Not rude in the slightest, we greatly appreciate the feedback! And we want our content to be the best it can be for our bakers. Thanks you for sharing, Diane! -🍰Grace
The audio keeps fluctuating too.
Noted and I'll share that as well, Brendan! -🍰Grace
I just happened to be looking at TH-cam when this popped up two minutes ago. I figure it’s an opportunity to comment first AND the first viewer to make it! I’m looking forward to seeing how it comes out!
Thanks for being the first, Andy! Can't wait to hear what you think of our new Recipe of the Year! -🍰Grace
Damn that guy fast. 2025 has barely even started and he already has the recipe of the year 2025.
We start thinking about and planning our Recipe of the Year months and months in advance! That way we have time to make sure it's perfect for our baking friends. 🧡 -👩🍳Morgan
I love focaccia and I LOVE King Arthur Flour!! Can't wait to try this one!
Can't wait to hear what you think of this recipe! -🍰Grace
I suddenly have the urge to make a big focaccia and turn it into a giant muffuletta sandwich!
Ooo how fun! Let us know how it goes if you do follow said urge! -🍰Grace
Happy New Year and I will check out the recipe of the year!
Let us know what you think, Linda! -🍰Grace
This video made me happy. Thanks Martin and Happy New Year!
Happy new year to you too, Tony! -🍰Grace
I look forward to trying this! Happy New Year! ❤
Happy new year to you too, Julia! -🍰Grace
Love your guys recipies..... So Simple and great explanations along the way !!!!!
Glad to hear it, Michael! It's what we love to do and share! -🍰Grace
OMGAWD I GOT SOME IDEAS! Garlic slivers, rosemary and when it’s done we gonna be dipping that in black pepper olive oil and fresh Parmesan Reggiano. The $26 dollar a pound kind a Parmesan. I’m shaking in my boots right now and I ain’t even bought the flour yet 😂
That sounds incredible! Definitely report back to us on how it goes, Steve! -🍰Grace
I like your style.
I made this today. It was my first time baking foccia bread. I added garlic slices in some of the indents. I also add a few poppy seeds & sesame seeds to the top after I added the oil. The best ever! 🎯
1 suggestion please. I saved the recipe. I enjoy checking my recipe as I am preparing, so could you please add the option for (cooking) this will allow the recipe to stay on the screen instead of timing out and going dark. Its difficult to reopen the screen when I have a fingerprint as my code to open a locked screen.
Thanks in advance!
Thank you for sharing, that sounds delish! 😋 And I'll pass along your suggestion to our team! -🍰Grace
Cool! I was literally just thinking of making some focaccia! 🤠❤ Happy New Year to Martin and the King Arthur Baking Company crew! 🎉 Thanks for all the great videos in 2024! 🙇 Looking forward to more in 2025!
Happy New Year to you too! 💕 -🍰Grace
I hope this post makes its way to Martin and Tucker - Thank You both! I love everything you guys have done and it has made me better with bread (for what that is worth).
Two things:
1) How do I get a signed copy of 'Big Book of Bread' from the two of you?
2) Martin, can you direct me to where I can buy that apron?
Keep up the great/educational/entertaining (in a good way) bread-making vids!
Thanks so much, Kevin! Let me reach out to Martin for answers to both of those questions, will hopefully get back to you in a day or so! -🍰Grace
It looks as though we are most likely out of signed copies, but the www.norwichbookstore.com/ may have some left over so you could try there! And Martin believes that the apron came from H&M! -🍰Grace
That looks amazing! I can’t wait to make it!
Happy New Year! 🥖
Happy New Year! Let us know what you think when you do make it, Susan! -🍰Grace
You could use a steadier camera person. That makes me feel seasick!
This is a great channel and I learn a lot from these videos. Thanks a bunch!
Thank you for your feedback, George! We'll pass along your note about the camera work for future reference -🍰Grace
Those salt crystals are ginormous! I thought Maldon crystals were large. lol This looks to be an 80% hydration dough. It will be interesting to try with KAF AP rather than bread flour that I used with the pan de cristal version I made before. That one was pretty good but just a little too open for me. This recipe might be ideal.
We can't resist a good, flaky salt! 🧂💕 -🍰Grace
I just made this and it turned out awesome great easy recipe. I ended up adding extra water. Mine seemed a little dryer than your dough
That can happen, especially if your air is very dry these days! We've been having a wetter winter than usual so far, so all our ingredients are a bit more hydrated than we'd normally expect this time of year. For folks who are interested, we've got an article on this topic here: www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking -🍮Kat
looking forward to trying this recipe
Can't wait to hear what you think of it! -🍰Grace
You read my mind, King Arthur. My Foccacia did NOT work out today. I'll be giving this recipe a try.
Oh no! Glad this recipe could help come to the rescue, let us know how it goes! -🍰Grace
Looks fantastic! I will make this today. How would I adjust the ingredients to make a larger version of this with a 12”cast iron pan or a half-sheet pan? I don’t have a square metal pan. Thanks!🙏
We're glad you're excited to give this one a go! You can bake the focaccia in a 10" cast-iron skillet, a 9" x 13" metal pan, or a quarter-sheet pan. If you want to bake this in a half sheet pan, you can simply double the recipe. Happy baking! -👩🍳Morgan
I remember when Martin was an apprentice :)
This looks fantastic. I wonder if I could ask one thing- your recipes are in grams but the temperature is in farenheit. Can we get a Celcius conversion on screen whenever you mention a temperature -eg water at 90F is what in Celcius? I am going to have to look it up. Here in Australia we use all metric measures.
I'll pass along your request to our video team, thank you for watching and baking along with us all the way over in Australia! -🍰Grace
Great recipe, it was easy enough for a beginner like me to make it on the first try. If I somehow manage not to eat the entire thing at once, what is the best method to store it for another day?
Never mid, no reply needed. I just read the previous response that recommends wrapping in foil and reheating at 200 degrees. Thanks again for the great recipe and video.
Oh good, glad you found what you needed! 💛 -🍮Kat
Thank you
You're welcome, Stacy! -🍰Grace
Love the videos. Love Martin. Taught me sourdough during lockdown!
Two questions
1) why bottom third of the oven
2) if make several hours before serving what would be the best way to warm it up and keep the crisp?
Thanks!
I believe we recommend the bottom third of the oven because that will help you to achieve a thoroughly golden color without the top surface of your focaccia getting to brown or burnt. And this focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving. You can reheat it in the oven on a lower temperature, like 200 F, for just a couple minutes. -🍰Grace
@ thank you!
What is the sugar used for?
The sugar helps feed the yeast in this recipe and gives the dough a better rise! -🍰Grace
Which size bowl did you use for this video? I like it and want to buy it.
Hi there! Martin mixed his dough in the large size of this storage bowl: shop.kingarthurbaking.com/items/storage-bowl-with-lid -👩🍳Morgan
It looks so good!!! For those of us on a low sodium diet can you decrease or eliminate the salt in the dough?? Thanks
At most, I would only suggest reducing the salt by half in this recipe, which may result in needing a longer proofing time and somewhat lack in flavor. -🍰Grace
Thank you!
When your wife is talking to about all this pasta she’s making for Saturday dinner and asks if there is a bread you’d be interested in making…and this pops up…Well, twist my arm, King Arthur…
Made this recipe just for you, Alexander! 😉 -🍰Grace
I can’t wait to try this! I’ve made focaccia before and the recipe I use uses bread flour. I’m curious as to why this one’s not using bread flour?
We did A LOT of testing with King Arthur Unbleached Bread Flour and ultimately found that it was just too strong for this recipe. Let us know what you think when you do give this recipe a go! -🍰Grace
Could you skip the spray since there’s olive oil in the pan as well?
That depends on the pan you end up using, but in general I would not advise skipping the spray as it will ensure that your focaccia releases easily, especially since it needs to be returned to the oven outside of the pan! -🍰Grace
Question...I'm an old bread baker who for years has made basic bread recipes. In the last 5 or so years, I've been attempting to add embellishments such as herbs & spices to some recipes. While I own & actively use a variety of cookbooks, including King Arthur, I find myself missing the basics formulas or techniques when adding herbs, spices, cheese, and so forth to bread recipes. For example, last week, I made a regular foccasia bread and added small pieces of garlic and coarse salt just before baking. It was good, but I felt it needed just a touch more garlic. What strategies can I use to infuse those types of flavors into the dough in stage 1? Tolerance for any embellishment is personal, but are there ranges to consider? I have some great "rules of the road" for pie pastry but don't have that same knowledge for bread making. Would you consider doing a video on the strategies for adding embellishments to bread dough?
Great question! I'll pass your request along for consideration for a future video! In general, when experimenting with inclusions such as spices, herbs, garlic, etc, if the recipe doesn't already call for it, it does involve a bit of trial and error. It's difficult to give a set ratio of percentage since it largely comes down to personal preference. But I sometimes like to reference other recipes that have a similar flavor palette to what I'm aiming for, and base my inclusions off of it's quantities and ratios. I hope this helps and let us know if you have any further questions! -🍰Grace
I have noticed that KAB is using table salt in more recipes now - is that kosher salt (coarse salt) or fine salt?
Table salt is fine salt, just the regular iodized kind is fine. And all of our recipes that call for "salt" have always meant table salt, anytime a recipe requires kosher salt or flaky salt, it'll say that specifically. 😊 -🍮Kat
Can I add discard to this recipe? That would mess with the wet/ dry ratio, right?
Sure can! We suggest using 1/2 cup (120g) sourdough discard, and reducing the All-Purpose Flour to 2 3/4 cups (330g), and the water to 1 cup (226g). Mix, rise, and bake the focaccia as written, still using the commercial yeast. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany thank you so much, I will try it like that. I appreciate a lot you answering my question! 🤗🤗🤗
No problem and always happy to help! 😄 -🍰Grace
Can you add shredded cheese in the dough when mixing it and then right before you put it in the oven to cook?
Hi there! You're welcome to experiment with that but keep in mind that cheese will weigh the dough down so the interior won't be quite as lofty! -👩🍳Morgan
What kind of olive oil do you use? I get a bit overwhelmed by the heavy oil flavor of focaccia.😅
We used Filippo Berio in testing and didn't find the olive oil flavor to be heavy or dominant! -🍰Grace
@@KingArthurBakingCompany thank you! Regular or extra virgin?
Either should be fine but I would go with regular if you are looking for a more mild flavor! -🍰Grace
Could I use bread flour with the same measurement?
We did A LOT of testing with King Arthur Unbleached Bread Flour and ultimately found that it was just too strong for this recipe. If you choose to use Bread Flour, know that the resulting focaccia will have more substance to it; it will be chewier and heavier, with a tighter crumb structure and a less tender interior. -🍰Grace
@ thanks for that info
What about overnight fermentation here?
Prepare the recipe through step 3 (performing the bowl folds), then cover the bowl and transfer it to the refrigerator for 8 to 24 hours (overnight works well). Proceed with the recipe as written, transferring the cold dough to the prepared pan. Let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, 2 to 3 hours. -🍰Grace
It's a restaurant that makes mud century food in California I went had roasted vegetables roasted chicken garlic bread dip in olive oil
My hope is this recipe will work with my King Arthur GF flour, please share any tips thank you
We don’t recommend making Big and Bubbly Focaccia gluten-free. For those seeking a gluten-free option, we suggest picking up a bag of Gluten-Free Pizza Flour and making Garden Gluten-Free Focaccia (www.kingarthurbaking.com/recipes/garden-gluten-free-focaccia-recipe) -🍰Grace
Thank you! Found the recipe and the Garden Focaccia is baking smells delicious I used Trader Joe’s Everything but the Bagel spice mix.
Oh yum! -🍮Kat
I've been off bread making the past few years because I had several recipes come out not great. I have issues with ✨️gluten development ✨️ but maybe I can restart with something like foccacia!
This is the perfect thing to help get you back into baking, Stephanie! And as always, let us know if you have any question along the way! -🍰Grace
I have The Big Book of Bread, its really an amazing book for someone new to bread baking like myself. There is a recipe for Focaccia in the book as well, but just looks like a larger quantity. Is that pretty much the main difference from this version and the recipe in the book?
Glad to hear that you're enjoying our book! This recipe is actually inspired by Martin Philip's focaccia in the Big Book of Bread. 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. -🍰Grace
Thanks!!!@@KingArthurBakingCompany
The recipe in this video is almost, but not exactly 1/2 of the recipe in the book. Makes me wonder which one is better…
How does this recipe come out in a standard full or half sheet pan? Would you double it maybe? I'm definitely not buying an additional pan,.
Double all the ingredients (yes, even the yeast!) and bake on a half-sheet pan. -🍰Grace
Been watching Martin for years. I’m curious to know if his son is still baking bread. Would love an update!
Thanks so much for watching and baking along with us! I just reached out to Martin and he said that his son is playing lots of music and definitely interested in food. And he's as tall as him now! -🍰Grace
I made the focaccia recipe from the new book and it was great
It looks like this recipe is about 1/2 the size, which is fine
However, there was no sugar in tge book recipe. Why not?
This recipe is adapted from the recipe in the book by Martin! I believe we added sugar to this version to help boost the rise to get a more lofty final product. -🍰Grace
Happy 2025 Martin and this looks amazing. I have two questions one is on the yeast. If using a dry active yeast is it the same ratio and if baking in an older gas oven are we still looking at the same time and rack placement? Thank you.
Hi John! Yes, you'll want to use the same amount of active dry yeast. The baking time and placement should be the same with a gas oven! If it looks like your focaccia got too much color while baking, place it further away from the heating element when you place it back in the oven without the pan. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks Morgan I appreciate it and tell Martin we all say hi and happy 2025 to King Arthur and crew..
Will do, happy New Year to you too! -👩🍳Morgan
can i make this with biga by using like 100g of the total flour and pre fermenting it witha pinch of yeast for i dont know, like 12 hours , or will it overproof?
Hi there! That would be a bit of an experiment, we created this to be a recipe that could be baked in one day but you're welcome to try adding in a biga! Alternatively, you can do an overnight rest. To do this, prepare the recipe through step 3 (including the bowl folds), then cover the bowl and place it in the fridge for 8 to 24 hours. Then, carry on with the recipe as written, let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, this will take about 2 to 3 hours. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks a lot, now it may sound weird, but i cant use my fridge for dough, dont ask, ive tried to fix it, so can i replace the fridge rest with a biga that also ferments for 8-24 hours (depending on the amount of yeast in it)?
It's not something we've tried, but let us know your results if you play around with it! That said, it might be worth trying a batch the recipe as written too, just to get a feel for how the dough should behave. Happy baking! 💛 -🍮Kat
I don’t have unbleached flour at the moment. What about a Bread Flour or Wheat?
Hi Sandy! We recommend using all-purpose flour here to achieve this lofty, open crumb structure. When we tested with bread flour it just didn't produce the results we were looking for. You're welcome to give it a go, but keep in mind that the finished bread will be a bit more dense. Kindly, -👩🍳Morgan
Could I use King Arthur bread flour or does it have to be all purpose
We recommend all-purpose to achieve a nice airy interior! -👩🍳Morgan
Everytime I watch focaccia recipe videos - the first fold always goes really well however at home my first fold ALMOST ALWAYS ends up tearing - when I pull up the dough tears so I have to fold under and around a few times to get a little strength and THEN I can do some folds without tearing but then those folds always feel like theres a lot of tension and pull-back. Eventually after a few hours the dough becomes loose enough where I can fold - I have used both AP and Bread Flour - is this kind of reaction normal?
Are you pulling up your dough quickly? You might just need to be taking it extra slowly and carefully your first few rounds. Is the issue that it's tearing from the weight of the dough itself, or is it sticking to the surface and creating too much tension that way? -🍮Kat
The KA AP has a little higher (and certainly more consistent) protein level. With other brands your experience will vary. If you're using the KA AP and still seeing tearing, make sure that you're measuring all ingredients by weight. 👍 And last, the main thing is that it eventually comes together in a nice matrix. Enjoy the bake! Martin@KABC
Martin on screen, I click.
Thanks for watching, Andrew! -🍰Grace
Highly recommend that folks try adding 1 or 2 Tbsp of the KA Pizza Dough Flavor. Have been adding it to my savory foccacias for some time now. Delish!
Great tip! Thanks for sharing! -🍰Grace
I just realized why my focaccia wasn't as high... I used a regular 14 x 10 Lloyd's Detroit pan and this is 9 x 9... yeah.. that should do it lol
It sure would! Check out the full recipe (linked in the video description) for alternative pan suggestions! -👩🍳Morgan
Hey Martin lil personal question here does your hand/wrist ever hurt, hurt like damn but I wanna bake!
I don't know what your specific hand pain is, but we do have a very helpful article for folks who are baking with arthritis and other chronic pain issues! You might find a few of the tips helpful: www.kingarthurbaking.com/blog/2022/01/19/tips-for-baking-with-arthritis-and-other-hand-related-chronic-pain -🍮Kat
Focaccia is the future
Heck yeah it is! -🍰Grace
This guy would be great at selling knives at Costco.
Why not?! Cracking me up. 😂😂😂 ❤❤❤Martin@KABC
With Italian herbs and sun dried tomatoes. 😊
Sounds delish! 😋 -🍰Grace
I started making this before i fonished watching the video lol.
What a compliment! 🙌 -🍰Grace
@KingArthurBakingCompany
It turned out great, and I made a second one for a party last night. Everybody loved it. Thanks for sharing!
I ADD FRESH ROSEMARY , GARLIC POWDER , SLIVERS OF PARM. CHEESE & OF COURSE PINK SALT ! NO I’M NOT ITALIAN BUT A BLUE BLOOD POLAK !!. THIS WILL SEND YOUR MOUTH TO ITALY TO NONNA’S KITCHEN ! 👏👏👏👏
I can’t see any camera movement just a great recipe
Let us know what you think if you do give this recipe a go, Jon! -🍰Grace
❤
I wish you would provide videos using your gluten free flour. I love your GF flour and would really like to try this foccacia bread using it.
Thank you for your note, Deborah! We don’t recommend making Big and Bubbly Focaccia gluten-free. For those seeking a gluten-free option, we suggest picking up a bag of Gluten-Free Pizza Flour and making Garden Gluten-Free Focaccia (www.kingarthurbaking.com/recipes/garden-gluten-free-focaccia-recipe) -🍰Grace
th-cam.com/video/WMJlVC_8dqE/w-d-xo.html Gluten-free baguettes. 👍
Looks kinda dry. Is this a different style of focaccia bread?
I found this focaccia to be the perfect balance! It's soft and moist, but not overly oily or greasy. Not necessarily a different style, but we did curate this method to help make a lofty and voluminous focaccia! -🍰Grace
It's not a cake.
who hired the Bro
Could you provide more context? I'm somewhat confused by your question. -🍰Grace
Would like to watch this but the moving camera is distracting .
I wish I wasn’t so lazy and sleepy
While this recipe in total takes just under 4 hours to make (including rising and baking times) it only requires 25 minutes of hans on prep really! -🍰Grace
@ i mostly hate the stretch and fold and washing my hands so frequently but I actually made it! I just played a game in between
Oh awesome! I like doing the same too! I'll often be on my Nintendo Switch in the in-between stages of making bread -🍰Grace
wow
🤩🤩🤩 -🍰Grace
Camera movement ruins video.
Filmed by Michael J. Fox.
Please oh please hold the camera steady! It’s distracting and silly.
Thank you for your feedback on the filming of this recipe, Pamela. We've received a couple other comments saying the same thing so we'll be sure to pass it along to our video team for reference when filming future videos. -🍰Grace
Stop with the scale, already!
We always and highly recommend baking by weight with a scale. It offers far more consistent and precise measurements and resulting bakes. However, if you click on the recipe linked in the description of this video, you'll find that we always offer ingredient amounts in both weight and volume! -🍰Grace
@ I hear you.
It was THE NUMBER OF TIMES that it was mentioned that I objected to.
Also, the use of the term “matrix.”
*shudders*
This is recipe of the year? How uninspiring. Big bubble focaccia is been there, done that. So many chefs have the recipe out there that we have already mastered. There aren't any new tips here, so why did this take a year to develop?
Thank you for your note, Andrea. We formulate our Recipe of the Year so that it is approachable to any and all bakers, no matter their experience. Most times, we like to keep it simple so that home bakers can customize it to their choosing and flavor preference. We will have more techniques to share regarding this recipe throughout the year so stay tuned for more! -🍰Grace