# Big Bubble Focaccia

This is an easy, no-knead focaccia recipe that results in an incredibly soft bread with amazing bubbles.

- Total time: 150 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- warm water
- salt
- olive oil
- yeast
- high protein bread flour (at least 12% protein content, preferably 00 flour or type 1)
- 3 tbsp olive oil for greasing the tray
- olive oil for drizzling
- olives
- rosemary
- prosciutto
- fresh mozzarella di bufala

## Instructions

1. To a large bowl, add warm water, salt, olive oil, and yeast, then whisk well to dissolve the salt.
2. Add high protein bread flour to the bowl.
3. Scrape down the sides of the bowl, cover, and let rest for 30 minutes.
4. Wet your hands to prevent sticking, then perform the first series of stretch and folds (four folds), stretching and folding the dough to the opposite side of the bowl, rotating a quarter turn and repeating.
5. Cover the bowl and let rest for another 30 minutes.
6. Repeat the stretch and fold process (second series) and rest for 30 minutes.
7. Repeat the stretch and fold process (third series) and rest for 30 minutes.
8. After the third series of folds, either cover the dough and refrigerate overnight or let it rest for a final 30 minutes to make focaccia the same day.
9. Generously grease a baking tray with about 3 tablespoons of olive oil, adding parchment paper if the tray is non-stick.
10. Perform one last, extra gentle series of folds to maintain air bubbles.
11. Transfer the dough into the greased pan, drizzle with some olive oil, and let it rise again for about 1 hour.
12. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
13. Drizzle the dough with more olive oil, oil your hands, and start to dimple the dough, then jiggle it.
14. Add desired toppings like olives and rosemary, oiling them to prevent burning.
15. Bake the focaccia for about 20 to 22 minutes.
16. Carefully remove the focaccia from the pan and allow it to cool for at least 10 minutes before slicing.

## Equipment

- large bowl
- tray
- parchment paper (optional, for non-stick trays)
- oven

## Tips

- Use a high protein bread flour (at least 12% protein content).
- Dissolve salt thoroughly in water.
- Wet your hands to prevent dough from sticking during stretch and folds.
- Perform four series of stretch and folds, four folds per session, with 30-minute rests in between.
- For beginner bread makers, refrigerate the dough overnight for the second rise.
- Generously grease the baking tray with olive oil.
- Do one last gentle series of folds before placing dough in the pan to maintain air bubbles.
- Do not pop the bubbles when the dough is jiggly.
- Oil the toppings to prevent them from burning.
- Allow focaccia to cool for at least 10 minutes before slicing.
- For a sandwich, split the focaccia, remove some crumb if desired, and add prosciutto and fresh mozzarella di bufala, no condiments needed.

## Source

- Original video: https://www.facebook.com/share/v/18CriYAjBb/
- Recipe page: https://www.cliprecipe.com/recipe/24a3e70f-8583-4beb-9641-fa6f833ab47c
- Extracted: 2026-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt