Big and Bubbly Focaccia Recipe – Perfectly Fluffy & Crispy

Focaccia, a golden, airy, and slightly crispy Italian bread, is often considered the ultimate comfort food. With its delightful bubbles, aromatic rosemary topping, and crispy edges, this Big and Bubbly Focaccia is no exception. Whether served as an appetizer, paired with soups, or used as a base for sandwiches, this focaccia recipe delivers everything you love about fresh, homemade bread. The best part? It’s surprisingly easy to make and doesn’t require any fancy equipment or techniques.

In this article, we’ll dive into the details of how to make this Big and Bubbly Focaccia from scratch, explore its origins, and provide you with tips to take it up a notch. Whether you’re a first-time bread maker or a seasoned baker, you’ll find all the information you need to create the perfect focaccia every time.

Let’s get started with this delicious recipe!

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What is Big and Bubbly Focaccia?

Focaccia is a type of flatbread originating from Italy, often described as a cousin to pizza but with its own unique texture and flavor. This bread has a soft, pillowy interior, crispy golden edges, and deep dimples on top that trap olive oil, salt, and herbs. Big and Bubbly Focaccia emphasizes the characteristic airiness and crispy texture, creating a bread that is both chewy and light, yet rich with flavor. It’s the ideal combination of soft and crunchy, with a hint of rosemary and a touch of sea salt for that perfect Mediterranean finish.

The dough is traditionally leavened with yeast, which helps it rise beautifully. The end result is a bread that’s perfect for tearing apart and sharing with friends or family. Whether eaten as-is or dipped in olive oil, Big and Bubbly Focaccia is a bread lover’s dream.

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Origin of Big and Bubbly Focaccia

The origins of focaccia can be traced back to ancient Rome, where it was known as panis focacius. The word focaccia comes from the Latin word focus, which means “hearth” or “fireplace.” This is because the bread was originally baked on hot stones or in the embers of a fire. In ancient times, focaccia was a simple, rustic bread made with flour, water, and salt, often flavored with herbs or olive oil.

Over time, focaccia spread throughout Italy, with different regions developing their own variations. In Liguria, for example, the focaccia is soft and slightly sweeter, while in Apulia, it is typically thicker and topped with more substantial ingredients like tomatoes or olives.

Today, focaccia remains a staple in Italian cuisine, with countless regional variations. However, the Big and Bubbly Focaccia recipe we’ll be discussing combines classic Italian techniques with a few modern touches, creating a bread that’s perfect for any occasion.

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Ingredients for Big and Bubbly Focaccia

Creating the Big and Bubbly Focaccia at home requires only a few simple ingredients, many of which you may already have in your pantry. Here’s a breakdown of the ingredients you’ll need:

For the Dough:

• 4 cups all-purpose flour – This is the base of your dough, providing structure and texture.
• 1 tablespoon sugar – Sugar helps activate the yeast and adds a touch of sweetness.
• 1 tablespoon active dry yeast – The yeast is essential for making the bread rise and giving it that light, airy texture.
• 1 ½ teaspoons salt – Salt enhances the flavor of the bread and helps regulate the fermentation process.
• 1 ¾ cups warm water (110°F/45°C) – Warm water is key for activating the yeast and starting the rise process.
• ¼ cup extra virgin olive oil – Olive oil adds richness and flavor, helping the bread become golden and crispy.
• 1 tablespoon honey (optional) – A small touch of honey adds a hint of sweetness, but it’s optional if you prefer a more savory flavor.

For the Topping:

• 2 tablespoons extra virgin olive oil – This oil will be drizzled on top of the dough to create a crispy, flavorful crust.
• 2 teaspoons fresh rosemary, chopped (or dried) – Rosemary is the traditional herb used in focaccia, imparting a fragrant, savory aroma.
• 1 teaspoon flaky sea salt – Sea salt enhances the flavor of the bread and adds a delightful crunch.
• Fresh cracked black pepper (optional) – Freshly cracked black pepper adds a hint of spice, if desired.
• Coarse semolina or cornmeal – Used for dusting the pan, this will help give the focaccia a slightly crunchy bottom.

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Step-by-Step Directions for Preparing Big and Bubbly Focaccia

Making Big and Bubbly Focaccia is a straightforward process, but there are a few key steps to ensure your bread turns out perfect. Follow this guide, and you’ll be enjoying delicious focaccia in no time!

1. Activate the Yeast:

Start by activating the yeast to ensure it’s alive and ready to make the dough rise. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top, then stir gently. Allow it to sit for 5-10 minutes, until it becomes frothy. This step is crucial because it ensures the yeast is active, which helps the dough rise.

2. Make the Dough:

In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and the olive oil, stirring with a wooden spoon until the dough begins to come together. Continue stirring until the dough forms a sticky ball. At this point, you can switch to using your hands to knead the dough in the bowl. Knead for about 5 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour. Keep in mind that the dough should remain slightly wet—it’s okay if it’s a little sticky.

3. First Rise:

Once the dough is kneaded, transfer it to a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap, and set it in a warm place to rise for about 1.5 to 2 hours. The dough should double in size during this time, which indicates that the yeast is working and the dough is ready for the next step.

4. Prepare the Pan:

While the dough is rising, preheat your oven to 400°F (200°C). Grease a large sheet pan (about 12×18 inches) with olive oil, then dust the surface lightly with semolina or cornmeal. This will help create a crunchy bottom on the focaccia.

5. Shape the Dough:

Once the dough has risen, punch it down gently to release the air. Transfer the dough to the prepared pan and begin stretching it out with your fingers to fit the pan. If the dough resists stretching, let it rest for 10 minutes before trying again. The dough should cover the surface of the pan evenly.

6. Second Rise:

Cover the dough loosely with a towel or plastic wrap and allow it to rise for another 30 minutes. This second rise helps the dough become even fluffier and ensures the focaccia will have those characteristic bubbles.

7. Topping the Focaccia:

After the dough has risen again, use your fingertips to make deep dimples all over the surface of the dough. Drizzle the olive oil over the top, allowing it to pool in the dimples. Sprinkle the chopped rosemary and flaky sea salt over the top, and if desired, add a sprinkle of freshly cracked black pepper.

8. Bake:

Place the pan in the preheated oven and bake for about 25-30 minutes, or until the focaccia is golden brown and crispy on the edges. The aroma of rosemary and olive oil will fill your kitchen as it bakes to perfection.

9. Cool and Serve:

Once baked, remove the focaccia from the oven and let it cool slightly. Slice it into pieces and serve warm. You can serve it with extra olive oil for dipping or use it as a base for sandwiches.

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Variations of Big and Bubbly Focaccia

While the classic Big and Bubbly Focaccia is delicious on its own, there are many variations you can try to customize the flavor to your liking. Here are a few ideas:

• Garlic Focaccia: Add minced garlic to the dough or sprinkle some on top along with the rosemary.
• Olive Focaccia: Add chopped olives, either green or black, to the dough for a briny, Mediterranean twist.
• Cheese Focaccia: Sprinkle grated parmesan or mozzarella on top before baking for a cheesy crust.
• Tomato Focaccia: Add sun-dried tomatoes or fresh tomato slices on top for a juicy, tangy flavor.

These variations allow you to get creative with the flavors of your focaccia while still keeping the base recipe intact.

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FAQs about Big and Bubbly Focaccia

1. Can I make focaccia without yeast?

No, yeast is essential for giving focaccia its light and airy texture. You can’t substitute it with baking powder or baking soda.

2. How can I store leftover focaccia?

Store leftover focaccia in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month. To reheat, simply pop it in the oven for a few minutes to restore its crispy edges.

3. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind that the texture may be denser, and you might need to adjust the water content slightly.

4. How do I get the focaccia extra crispy?

Be generous with the olive oil, especially on the top of the dough. You can also bake it on a preheated pizza stone for an even crunchier bottom.

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Conclusion

In conclusion, making Big and Bubbly Focaccia at home is a rewarding experience that yields delicious results. With just a few simple ingredients and a little patience, you can create a bread that’s soft, airy, and crispy all at once. Whether you stick to the traditional rosemary and sea salt topping or experiment with your own variations, this focaccia recipe is sure to become a go-to favorite in your kitchen. So go ahead, gather your ingredients, and start baking today—your taste buds will thank you!

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