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

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Even a non-baker can easily make this bread.

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Focaccia is one of the few types of bread (along with challah and cornbread) that I can handle relatively easily. I knew from baking other King Arthur recipes that theirs wouldn't let me down. This no-knead recipe delivered on its promise of being "big and bubbly" and has a wonderful flavor that my family loved, making it a staple on my meal plan (and in my heart).

What Makes King Arthur Flour's Large and Airy Focaccia So Special?

You may have noticed that many modern bread recipes are no-knead, where the step of working the dough by hand has been eliminated or modified in some way. Some people find kneading to be intimidating when making bread at home, and that's likely because it's hard to describe what kneading feels like - one of those skills that's best learned through actual experience.

Sarah Jampel, Recipe Development and Test Kitchen Manager at King Arthur, likely had this method in mind when creating this focaccia. The process involves turning the dough four times over the course of an hour, which allows for the development of a nice crumb and airy bubbles without requiring kneading.

I really enjoy that this recipe can be prepared and done in one day. In the past, I was using a focaccia recipe that required an overnight rise. The outcome was consistently delicious, but I didn't always have the time or fridge space to wait that long (so I didn't bake bread as often), so I kept that recipe for special occasions. Given that this focaccia recipe can be ready in about four hours, it's much more suited to my lifestyle.

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As a beginner who rarely bakes bread, I found this recipe extremely easy to follow. Simply mix together the dry ingredients—the flour, salt, sugar, and yeast—and then add warm water and olive oil, stirring until the mixture is completely combined.

Cover the dough with a covering and let it sit for fifteen minutes before completing the first turn. Dip your hands in water and pick up a piece of dough on one side, then fold it to the middle. Do this with the whole dough until you've gone around the entire ball, then flip the dough over so the smooth side is facing up.

Repeat the turning process every 15 minutes for the next 45 minutes - 3 more times. After that, let the dough rest in the bowl for about an hour, allowing it to double in size and become soft and puffy.

At the same time, prepare a nine-inch square metal pan by spraying it with pan spray and brushing on some olive oil. Cover the bottom and up the sides with a piece of parchment paper that will help you pull the focaccia out of the pan once it's been baked. Carefully place the dough into the prepared pan, making sure not to flatten it, and let it rest for another hour.

Towards the end of the final proof, preheat the oven to 475 degrees Fahrenheit. Use oiled fingertips to create dimples by pressing quickly until you can feel the bottom of the pan. The dimples should be placed about an inch and a half apart across the dough. Top with olive oil and a sprinkle of flaky sea salt, and bake for 15 to 18 minutes.

You want a golden brown crust. Take the focaccia out of the oven, and use the parchment to carefully remove it from the pan. Throw away the parchment and put the focaccia back in the oven for a few more minutes - ideally five - to get a nice golden color on the edges. Once done, take the focaccia out of the oven and let it cool completely on a wire rack before serving.

4. Squash: "Roasted squash adds a hint of sweetness and natural sweetness to focaccia."

• Wet your hands before folding the dough so your fingers won't stick to it.
• Use a flexible rubber scraper or a plastic dough shifter to help move the dough without causing it to lose its air.
• Locate a warm area in your kitchen for rising the dough. As stated in the recipe, "The ideal dough temperature after mixing (step 2) should be between 82°F and 86°F; if it falls outside this range, your dough may rise at a different pace."
• Use the suggested nine-inch metal pan, as recommended for the best results by King Arthur.
• For the best experience, enjoy your focaccia on the day you make it. If you have some leftovers, wrap it in foil and store it at room temperature.
• You can prepare the dough in advance. First, finish the recipe up to the four folds, then cover and let it chill in the fridge for eight to 24 hours. Next, transfer the dough to the prepared pan and let it rise in a warm location, covered, for two to three hours until it reaches the edges of the pan.

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