FREE DELIVERY ABOVE $60

Popular

Flour-less Fudge Brownies

Flourless Chocolate Cake

Almond Flour Brownies

Almond Flour Shortcakes
Account
Cart
Recipes > Big And Bubbly Focaccia

Big and Bubbly Focaccia

Recipes > Big And Bubbly Focaccia

Big and Bubbly Focaccia

Recipe by RedmanShop

Share

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

It’s lofty but light, strikingly tall, and the perfect size for the dinner table. 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.

Save Entire Page as PDF

Prep

25 mins

Bake

15 - 18 mins

Total

3 hrs 40 mins

Yield

one 9" square focaccia

Ingredients

Shop This Recipe

Dough

  • Unbleached All-Purpose Flour — 3 cups (360g)
  • Table Salt — 1 1/2 teaspoons (9g)
  • Granulated Sugar — 1 teaspoon (5g)
  • Instant Yeast — 1 teaspoon (3g)
  • Warm Water — 1 1/4 cups (284g), 90°F to 110°F
  • Extra-Virgin Olive Oil — 1 1/2 tablespoons (18g)

Pan and Topping

  • Extra-Virgin Olive Oil — 2 tablespoons (26g), divided
  • Flaky Sea Salt, for topping — —

Featured Products

AMMONIUM BICARBONATE 5KG (#101)

AMMONIUM BICARBONATE 5KG (#101)

$17.70

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl (a 3-quart bowl with a lid works great), whisk together the flour, salt, sugar, and yeast.
  2. Add the water and olive oil and stir — with a spatula, bowl scraper, dough whisk, or your hands — until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl and set it aside for 15 minutes.
  3. Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you’ve made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes.Note: You’ll be doing this 3 more times over the next 45 minutes, each time further developing the dough’s strength.  
  4. Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.
  5. Repeat the bowl fold for a third time. Cover the bowl and let the dough rest for 15 minutes.
  6. Repeat the bowl fold for a fourth and final time; the dough should feel relatively strong.
  7. Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for 1 hour; see this post, Where to put dough to rise, for tips. After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.
  8. To prepare the pan: Once the dough has risen, spray the bottom and sides of a 9″ square Fabulous Focaccia Pan with nonstick spray. (See “tips,” below for details about this pan as well as alternate pan options.) Cut a 3″-wide strip of parchment that’s about 16″ long. Lay the strip across the center of the pan, leaving a few inches of overhang on 2 sides; press it firmly into the pan and crease the parchment where it meets the sides of the pan to help it stay in place. (The parchment tabs will help you remove the focaccia from the pan later on.)
  9. Spray the parchment with nonstick spray, then add 1 tablespoon (13g) of the olive oil and tilt the pan to spread the oil evenly across the bottom.
  10. Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand as paddles (and a bowl scraper for assistance, if you need it) swiftly but gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.
  11. Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.
  12. Toward the end of the rise, preheat the oven to 475°F with racks in the upper and lower thirds.
  13. Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2″ apart. The goal is to thoroughly dimple the dough without deflating it — aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger.
  14. To top the dough: Drizzle the remaining 1 tablespoon (13g) olive oil all over the surface of the dough; it’s OK if it pools in some dimples. Sprinkle evenly with flaky salt (use 1 generously rounded teaspoon Cyprus Flake Salt or 1/2 teaspoon Maldon).
  15. Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.
  16. Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 5 to 7 minutes, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely.
  17. Storage information: 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.

Similar Recipe

Sourdough Popovers

Tips

  1. If you don’t have a 9″ square pan: You can bake the focaccia in a 10″ cast-iron skillet, a 9″ x 13″ metal pan, or a quarter-sheet pan. The focaccia will be slightly taller in the 10″ cast iron skillet and thinner in a 9″ x 13″ pan or quarter-sheet pan. (The dough won’t reach the corners of the larger pans; that’s OK.)
  2. To make the dough ahead: Prepare the recipe through step 6 (completing the 4 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.
  3. To amp up the flavor of this focaccia: Replace the olive oil in the dough, pan, and topping with Garlic Oil and/or sprinkle the dough with up to 1/2 teaspoon Herbes de Provence when you add the salt (step 14).

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

Get The Recipe

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie
Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Shop This Recipe

AMMONIUM BICARBONATE 5KG (#101)

17.70

AMMONIUM BICARBONATE 25KG (#102)

45.75

BAKING POWDER 18KG (#105)

69.75

SODIUM BICARBONATE (BAKING SODA) 5KG (#112)

15.95

SPONGE CAKE GEL/EMULSIFIER 250G (#116)

3.35

SODIUM BICARBONATE 25KG (#142)

39.20

SPONGE CAKE GEL/EMULSIFIER 5KG (#172)

37.70

COCOA POWDER 1KG (#213)

24.10

NEUTRAL PIPING JELLY 1KG (#218)

6.80

CUSTARD POWDER 500G (#219)

3.35

INSTANT JELLY POWDER 1KG (#227)

30.85

DESICCATED COCONUT 250G (#231)

4.30

COOKED GLUTINOUS RICE FLOUR (GAO FEN) 1KG (#250)

8.25

ALKALINE WATER 1KG (#253)

4.90

GLYCERINE 500ML (#255)

20.50

DESICCATED COCONUT 6KG (#294)

60.40

COCOA POWDER 8KG (#295)

192.40

WHITE TUK AND RUFFLE 802-1008 60FT (#314)

35.20

SNOW POWDER 250G (#328)

4.50

SNOW POWDER 1KG (#359)

15.95

CAR SET CANDLE 4PCS (#365)

2.80

GUM PASTE FLOWER ROSE WHITE (L) 14X21CM (#384)

5.80

GUM PASTE FLOWER ROSE PINK (M) 11X17CM (#387)

5.55

BEAR CANDLE SET 6PC (#393)

3.10

BALLOON CANDLE SET 13PCS (#394)

2.80

STRAWBERRY RED COLOUR PASTE 3KG (#402)

21.65

CHERRY RED COLOUR PASTE 3KG (#405)

21.90

CHERRY RED COLOUR PASTE 500G (#406)

6.65

CHERRY RED COLOUR LIQUID 500ML (#408)

2.75

APPLE GREEN COLOUR PASTE 3KG (#409)

27.50

EGG YELLOW COLOUR PASTE 3KG (#411)

21.90

LEMON YELLOW COLOUR PASTE 3KG (#413)

21.90

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.