Big Bubble Focaccia Bread: No-Knead, Soft Recipe

If you’re looking for a big bubble focaccia bread recipe to make easily, look no further. With a golden brown, crispy crust, and a super soft texture thanks to lighter-than-air bubbles, this is the best no-knead focaccia you’ll ever try. To make it, the ingredients are combined and then left to rest. The dough is folded over and left to rest again. These steps are then repeated a few times to ensure the maximum number of bubbles. It’s delicious and left to rise for a long time to make it super fluffy on the inside. We topped it with olives and rosemary, but you can use other toppings too! Serve the focaccia as a side to soup or saucy pasta, or enjoy it on its own.

What is Focaccia?

Focaccia is a type of flatbread from Italy. Some sources say that it was invented by Etruscans from Italy, while others claim that it was created by Ancient Greeks. Whoever is behind the invention, we can all agree that focaccia is delicious! It is similar to pizza dough but is slightly thicker and chewier. It can be enjoyed in many ways: eat focaccia slices plain with olive oil and balsamic, or use the slices to make a sandwich.

Tips

– For added texture and flavor, sprinkle coarse sea salt over the focaccia before baking.

– You can also top the focaccia bread with other ingredients like cherry tomatoes, chopped sundried tomatoes, parmesan cheese, sliced red onion, or pepperoni.

– The focaccia dough should always be sticky. Don’t be tempted to add more flour, which will only result in a dense dough.

How to Make Big Bubble Focaccia Bread

Pour the warm water into a large bowl.

Add the olive oil and dissolve the yeast well.

Now add the flour and salt.

Start mixing the dough in a top-to-bottom motion until it becomes soft.

Allow the dough to rest for 30 minutes.

Lift the dough with your hands, then fold it over, making sure to bring the dough from the edges towards the center. Let it rest for 30 minutes.

Repeat the process once again by stretching out the dough, and the edges inward.

Repeat the folds and let rest for another 30 minutes. This process will need to be done 4 times in total.

Pour the olive oil into the pan and place the dough inside.

Spread the dough into the pan with your fingers. Allow the dough to rest for an hour.

Pour olive oil on top, then poke your fingers into the dough to form bubbles.

Add the olives and rosemary, pressing them into the dough.

hen bake in a preheated oven at 190°C/375°F for 30 minutes.

How To Store Big Bubble Focaccia

Store the focaccia bread in an airtight container (at room temperature) for up to 2 days. You can also freeze the focaccia. Simply wrap the bread tightly with plastic wrap once cooled, then add another layer of foil. Freeze for up to 3 months.