Big and Bubbly Focaccia
Before cooking
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Steps as written in the recipe card.
17 stepsTiming varies by step
Ingredient prep checklist
- Water: 1 1/4 cups (284g) water, warm (90°F to 110°F)*
- Extra Virgin Olive Oil: 2 tablespoons (26g) extra-virgin olive oil, divided
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.
References
This step uses
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons (9g) table salt
- 1 teaspoon (5g) granulated sugar
- 1 teaspoon (3g) instant yeast
- flaky sea salt, for topping*
Full ingredient reference
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons (9g) table salt
- 1 teaspoon (5g) granulated sugar
- 1 teaspoon (3g) instant yeast
- 1 1/4 cups (284g) water, warm (90°F to 110°F)*
warm (90°F to 110°F)*
- 1 1/2 tablespoons (18g) extra-virgin olive oil
- 2 tablespoons (26g) extra-virgin olive oil, divided
divided
- flaky sea salt, for topping*
for topping*