I Tried King Arthur’s 2025 Recipe of the Year—It Delivered Big Time

I cook for my family every day, but I rarely bake my own bread. It’s just one of those things that I usually prefer to outsource. But there is something so comforting and special about baking bread for loved ones, so I was elated when I saw that King Arthur Flour’s 2025 recipe of the year is Big and Bubbly Focaccia.

Focaccia is one of the few kinds of bread (along with challah and cornbread) that I can handle relatively well. I knew from baking other KAF recipes that theirs wouldn’t fail me. This no-knead recipe delivered on its promise of being “big and bubbly” and has a great flavor that my family adored, earning it a regular place on my meal plan (and in my heart).

What’s So Great About King Arthur Flour’s Big and Bubbly Focaccia?

You may have noticed that many bread recipes these days are no-knead, meaning the step of working the dough by hand has been removed or changed in some way. I think kneading is one of the elements of bread baking that tends to intimidate home cooks, and that’s probably because it’s difficult to put into words what kneading really feels like—one of those things you have to learn through experience.

Sarah Jampel, Recipe Development and Test Kitchen Manager at King Arthur, must have considered this when developing this focaccia. It utilizes a method of turning the dough in the bowl four times over the course of an hour to produce a nice crumb and fluffy bubbles without the need to knead.

The other thing I love about this recipe is that it can be made from start to finish in one day. Previously, I had been using a focaccia recipe that required proofing overnight. The result was reliably flavorful, but I rarely have the patience or fridge space for that kind of thing (hence, I don’t bake bread often), so I saved that recipe for special occasions. The fact that this focaccia recipe comes together in about four hours makes it much more achievable with my schedule. 

How To Make King Arthur Flour’s Big and Bubbly Focaccia

As someone who doesn’t bake bread often, I found this recipe very simple and straightforward. Combine dry ingredients—flour, salt, sugar, and yeast—and then add warm water and olive oil, stirring until the mixture comes together completely.

Cover the dough and let it rest for fifteen minutes before performing the first turn. Wet your hands with water and then pick up a section of dough from one side and fold it into the middle. Repeat the process until you’ve gone all the way around the ball of dough, and then turn the ball over so the smooth side is facing up. 

Repeat the turning process every 15 minutes for the next 45 minutes (so, three more times). After that, allow the dough to proof in the bowl for about an hour. It should double in size and become nice and fluffy.

Meanwhile, prepare a nine-inch square metal pan with pan spray, olive oil, and a strip of parchment paper that hangs over the edges. (This will help you lift the focaccia from the pan after it’s baked.) Gently transfer the dough to the prepared pan, careful not to deflate it, and allow it to proof for another hour. 

Toward the end of the last proof, preheat the oven to 475°F. Use oiled fingertips to dimple the dough by pressing swiftly until you can feel the bottom of the pan. The dimples should cover the dough about an inch and a half apart. Top with olive oil and a sprinkle of flaky sea salt, and bake for 15 to 18 minutes.

You’re looking for a golden brown crust on top. Remove from the oven and use the parchment to lift the focaccia from the pan. Discard the parchment and pop the focaccia back in the oven for another five minutes to get a nice golden crust on the outside edges. Remove the focaccia from the oven and let it cool completely on a wire rack before serving.

Tips for Making Big And Bubbly Focaccia

• Use wet hands to perform the folds so your fingers don’t stick to the dough.
• Use a flexible spatula or plastic dough scraper to help move the dough without deflating it.
• Find a warm (but not hot) location in your kitchen for proofing the dough. According to the recipe, “The desired dough temperature after mixing (step 2) should be between 82°F and 86°F; if it’s outside of this range, your dough may rise on a different timeline.”
• While KAF suggests other pans for this focaccia, I recommend using the nine-inch metal pan they suggest for the best results. 
• For the best experience, enjoy your focaccia the day you make it. If you have some leftovers, wrap it in foil and store it at room temperature.
• The dough can be made ahead of time. Prepare the recipe through the four folds, then cover and transfer to the fridge for eight to 24 hours. Transfer the dough to the prepared pan and allow it to proof in a warm location, covered, for two to three hours, until it reaches the corners of the pan.