Focaccia is one of the most beloved breads in Italian cuisine, known for its soft, airy interior and signature dimpled, golden crust. This Big and Bubbly Focaccia recipe captures the essence of this classic bread while making it approachable for bakers of all skill levels. Whether you’re using it for sandwiches, serving it as a side, or simply enjoying it on its own, this focaccia is a show-stopper with its impressive rise and customizable toppings.
Focaccia originated in ancient Rome, where it was known as panis focacius, a flatbread baked on the hearth. Over centuries, it evolved into the dimpled, olive oil-drizzled bread we know today, becoming a staple in Italian bakeries and kitchens. Traditional focaccia varies by region in Italy, with Liguria’s version being the most famous. It’s prized for its light, airy texture and bold flavors from ingredients like olive oil, fresh herbs, and sea salt.
This recipe stays true to the rustic charm of focaccia while making the process accessible for home bakers. With minimal kneading and simple ingredients, you can create a bread that rivals the best bakery offerings. The airy, bubbly structure of the dough comes from a long rise time, allowing the yeast to develop a rich depth of flavor. High-quality olive oil and flaky sea salt elevate this bread to something truly special, and the toppings—whether it’s fresh rosemary, cherry tomatoes, or garlic—are where you can let your creativity shine.
This focaccia is perfect for any occasion. Use it as the base for sandwiches, serve it as an appetizer with dips, or pair it with soups, stews, or salads for a complete meal. With its beautiful golden crust and fluffy texture, it’s as delicious as it is versatile. Scroll down to find the full recipe and tips to make your own Big and Bubbly Focaccia at home—it’s easier than you think and always a crowd-pleaser!
Big and Bubbly Focaccia
This Big and Bubbly Focaccia is the ultimate bread recipe for both beginner and experienced bakers. With its airy interior, crisp golden crust, and customizable toppings, this focaccia is perfect as a side, sandwich bread, or a stand-alone snack. Best of all, it’s incredibly easy to make and requires minimal kneading.
Ingredients
- 4 cups (480g) all-purpose flour
- 1½ teaspoons salt
- 2 teaspoons instant yeast
- 1½ cups (360ml) warm water
- 2 tablespoons olive oil, plus more for drizzling
- Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, garlic, or grated Parmesan
Instructions
- Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and instant yeast. Stir in the warm water and 2 tablespoons of olive oil until a sticky dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 2–3 hours, or until doubled in size. - Shape the Focaccia:
Generously grease a 9×13-inch baking pan or rimmed baking sheet with olive oil. Transfer the risen dough to the pan, gently stretching it out to fit. If the dough resists, let it rest for 10 minutes and try again. Cover and let it rise for another 30–40 minutes. - Prepare for Baking:
Preheat your oven to 425°F (220°C). Drizzle olive oil over the surface of the dough and use your fingers to dimple it all over. Add your desired toppings, such as fresh rosemary, flaky sea salt, cherry tomatoes, or garlic. - Bake the Focaccia:
Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown and puffed up. Remove from the oven and let it cool in the pan for 5–10 minutes before transferring to a wire rack. - Serve and Enjoy:
Slice and serve warm or at room temperature. Enjoy as a snack, sandwich bread, or alongside soups and salads.
Tips:
- For extra flavor, let the dough rise in the fridge overnight to develop a deeper taste.
- Use high-quality olive oil for the best results.
- Experiment with toppings like caramelized onions, olives, or grated cheese for a unique twist.
This Big and Bubbly Focaccia is a deliciously versatile bread that’s easy to make and perfect for any occasion!
