King Arthur Flour Recipe of the Year - Big and Bubbly Focaccia

G

Good Foods

Active member
This looks amazing....must try this (Recipe of the Year King Arthur's Flour 2025)

www.kingarthurbaking.com

Big and Bubbly Focaccia

With its bubbly, bronzed top, crisp edges, and tender, airy interior, our 2025 Recipe of the Year is the focaccia of the moment. Bake this craveable, repeatable, customizable focaccia recipe today!
www.kingarthurbaking.com www.kingarthurbaking.com
 
I am in the process of making the recipe....on the final rise of the dough.....I must say I have made many recipes and made lots of Focaccia in my life and this recipe is amazing.....the dough is spectacular.....if you watch the video it is exactly how my focaccia is coming out.....will report on the laste tonight.
 
Marg CDN said:
Did you put any toppings on it?
Click to expand...
No Marg since it was the first time making the recipe I followed it as written.....but, when I make it again I will try different toppings.....always make it for the first time as written.....wonderful recipe.....
 
Sounds great. I just finished eating the good sourdough, so will give this a try. It’s taller than I’m used to for focaccia, but I might try a bigger pan. I wish they gave pan sizes for a double or triple recipe to feed a crowd.
 
mariadnoca said:
Sounds great. I just finished eating the good sourdough, so will give this a try. It’s taller than I’m used to for focaccia, but I might try a bigger pan. I wish they gave pan sizes for a double or triple recipe to feed a crowd.
Click to expand...
Could not agree with you more....wish they had done the same.....
 
Good Foods said:
The Focaccia was wonderful, absolutely delicious will make this over and over again.
Click to expand...
Creating those dimples in focaccia dough is just SO satisfying.... thanks for posting. Haven't made focaccia in a long time. I've been using Samin's recipe and love it, I'll have to compare ingredients and directions.
 
monj said:
Creating those dimples in focaccia dough is just SO satisfying.... thanks for posting. Haven't made focaccia in a long time. I've been using Samin's recipe and love it, I'll have to compare ingredients and directions.
Click to expand...
Monj, Please report back when you do your comparison and if you try KAF recipe
 
Gay, thank you so much for this. I love Samin’s recipe, but it is an overnight deal. Also, hers isn’t as squish-able, which you need for sandwiches.

The pan size they use is 9x9x2. Area is 81 sq inches. Doubled recipe could use a 10x15x2” cake pan (area is 150 sq in). Just make sure it has the height…so not a jelly roll or cookie pan.
 
Thank you Marilyn...I think you will love this ... the method, ease and finished product all in a few hours with really little work is amazing....taste is delicious.....Enjoy...
 
monj said:
Creating those dimples in focaccia dough is just SO satisfying.... thanks for posting. Haven't made focaccia in a long time. I've been using Samin's recipe and love it, I'll have to compare ingredients and directions.
Click to expand...
That's exactly what I am looking forward to; it looks like so much fun. I have shortened my fingernails and am ready. My life is SO simple.
 
Right now my house is too cold. I'm keeping it at 62 during the night and about 67 during the day. I don't think the dough will rise
 
marilynfl said:
Right now my house is too cold. I'm keeping it at 62 during the night and about 67 during the day. I don't think the dough will rise
Click to expand...
Heating pad? Sunny window? On top of water heater? Oven light? That’s what I keep my house at too or even lower, and these work for me, though most actually get too hot so need to keep my eye on it.
 
I microwave a measuring cup of water for a few minutes, quickly open door, remove cup and load saran covered dough bowl. Works like a charm
 
marilynfl said:
Gay, thank you so much for this. I love Samin’s recipe, but it is an overnight deal. Also, hers isn’t as squish-able, which you need for sandwiches.

The pan size they use is 9x9x2. Area is 81 sq inches. Doubled recipe could use a 10x15x2” cake pan (area is 150 sq in). Just make sure it has the height…so not a jelly roll or cookie pan.
Click to expand...
I like Samin's recipe, when I decrease the amount of oil I use. Otherwise, I find it way too greasy!
I tried the KA recipe yesterday and I find it a better result, as much for the convenience of a 1 day recipe and that it bakes up high and has great texture, but also because it's a more manageable size for the two of us.
 
judy-mass said:
I like Samin's recipe, when I decrease the amount of oil I use. Otherwise, I find it way too greasy!
I tried the KA recipe yesterday and I find it a better result, as much for the convenience of a 1 day recipe and that it bakes up high and has great texture, but also because it's a more manageable size for the two of us.
Click to expand...
Judy, My pleasure happy to hear you are enjoying the recipe....as am I.....I made it again yesterday and the result was again wonderful.....like you I appreciate that in a few hours you can enjoy a lovely focaccia that is not difficult to accomplish and delicious....
 
Good Foods said:
Judy, My pleasure happy to hear you are enjoying the recipe....as am I.....I made it again yesterday and the result was again wonderful.....like you I appreciate that in a few hours you can enjoy a lovely focaccia that is not difficult to accomplish and delicious....
Click to expand...
Exactly! I love using my starter, but I don't always have the time to deal with overnight recipes that need a lot of "babysitting" before baking.
 
You must log in or register to reply here.
Back
Top