What “Bubble” Means in This Focaccia
“Bubble” refers to the big airy holes (those gorgeous open pockets) you see inside the crumb and sometimes right on the surface.
You get them by using a very wet dough plus resting + folding instead of kneading hard.
The folds strengthen the gluten gently, so the dough can trap gas and create that light, bubbly texture—crispy edges, soft center, and lots of “mille bolle” magic.
DOWNLOAD PDF WITH RECIPE OF BUBBLE FOCACCIA HERE:
Why You’ll Love This Focaccia
No kneading, no mixer—just a bowl and a fork
Fast schedule (same-day focaccia)
High hydration = airy crumb with those signature bubbles
Perfect for sandwiches, aperitivo boards, or dipping in olive oil
Cooking Times & Servings
Prep time: 15 minutes (hands-on)
Rise time: About 2 hours 30 minutes
Bake time: 20 minutes
Total time: About 3 hours 5 minutes
Servings: 8 squares
Ingredients
2 1/2 cups all-purpose flour (about 300 g)
1 cup + 1 Tbsp + 1 tsp warm water (about 260 g/ml)
1 1/4 tsp active dry yeast (about 4 g)
1 1/4 tsp sugar (about 5 g)
1 1/4 tsp fine salt (about 7 g)
1 tsp extra-virgin olive oil (for the dough)
2–3 Tbsp extra-virgin olive oil (for oiling container/pan + topping, as needed)
Optional toppings: flaky salt, rosemary, oregano, olives, cherry tomatoes.
Step-by-Step Instructions
Mix water, yeast, sugar.
In a large bowl, whisk together warm water + yeast + sugar until dissolved.Add flour gradually.
Add the flour a little at a time, mixing with a fork until no dry flour remains. The dough will look sticky and shaggy.Rest — 8 minutes.
Cover and rest 8 minutes to fully hydrate the flour.Add salt + oil.
Mix in the salt and 1 tsp extra-virgin olive oil until incorporated.Rest — 20 minutes (in an oiled container).
Transfer the dough to a well-oiled container (or oil your bowl well). Cover and rest 20 minutes.Fold #1, rest 20 minutes.
With wet hands, lift one edge of dough and fold it over itself. Rotate and repeat until you’ve done 4 folds total. Cover and rest 20 minutes.Fold #2 and #3.
Repeat the same folding process two more times, each followed by a 20-minute rest.Pan + final rise — 1 hour 30 minutes.
Generously oil a 9×13-inch pan. Gently transfer the dough into the pan. If it resists stretching, let it relax 10 minutes, then gently stretch again toward the corners.
Cover and proof 1 hour 30 minutes, until puffy and jiggly with visible bubbles.Oil + dimple.
Drizzle olive oil over the surface. Oil your fingertips and press straight down to make lots of dimples.Bake (center rack, convection).
Bake at 400°F (200°C) for 20 minutes on the center rack of a convection (fan) oven, or until deeply golden with crisp edges.Cool slightly & slice.
Let cool 10–15 minutes, then cut into squares.
Tips & Tricks for Maximum Bubbles
Sticky dough is the secret. Don’t add extra flour—use wet hands and oil.
Handle gently. The less you deflate it, the bubblier it stays.
Don’t skimp on pan oil. It boosts flavor and gives a crisp, fried-like bottom.
Cool kitchen? Add 10–20 extra minutes to the final proof.
Nutritional Facts (Estimated)
Per serving (1 of 8): (varies with oil amount)
| Nutrient | Amount |
|---|---|
| Calories | ~185 kcal |
| Carbohydrates | ~29 g |
| Protein | ~4 g |
| Fat | ~6 g |
| Saturated Fat | ~1 g |
| Fiber | ~1 g |
| Sugar | ~1 g |
| Sodium | ~340 mg |
ITALIAN BUBBLE FOCACCIA
Notes
Ingredients
- 2 1/2 cups all-purpose flour (about 300 g)
- 1 cup + 1 Tbsp + 1 tsp warm water (about 260 g/ml)
- 1 1/4 tsp active dry yeast (about 4 g)
- 1 1/4 tsp sugar (about 5 g)
- 1 1/4 tsp fine salt (about 7 g)
- 1 tsp extra-virgin olive oil (for the dough)
- 2–3 Tbsp extra-virgin olive oil (for oiling container/pan + topping, as needed)
Step-by-Step Instructions
- Mix water, yeast, sugar.
In a large bowl, whisk together warm water + yeast + sugar until dissolved. - Add flour gradually.
Add the flour a little at a time, mixing with a fork until no dry flour remains. The dough will look sticky and shaggy. - Rest — 8 minutes.
Cover and rest 8 minutes to fully hydrate the flour. - Add salt + oil.
Mix in the salt and 1 tsp extra-virgin olive oil until incorporated. - Rest — 20 minutes (in an oiled container).
Transfer the dough to a well-oiled container (or oil your bowl well). Cover and rest 20 minutes. - Fold #1, rest 20 minutes.
With wet hands, lift one edge of dough and fold it over itself. Rotate and repeat until you’ve done 4 folds total. Cover and rest 20 minutes. - Fold #2 and #3.
Repeat the same folding process two more times, each followed by a 20-minute rest. - Pan + final rise — 1 hour 30 minutes.
Generously oil a 9x13-inch pan. Gently transfer the dough into the pan. If it resists stretching, let it relax 10 minutes, then gently stretch again toward the corners.
Cover and proof 1 hour 30 minutes, until puffy and jiggly with visible bubbles. - Oil + dimple.
Drizzle olive oil over the surface. Oil your fingertips and press straight down to make lots of dimples. - Bake (center rack, convection).
Bake at 400°F (200°C) for 20 minutes on the center rack of a convection (fan) oven, or until deeply golden with crisp edges. - Cool slightly & slice.
Let cool 10–15 minutes, then cut into squares.
Tips & Tricks for Maximum Bubbles
- Sticky dough is the secret. Don’t add extra flour—use wet hands and oil.
- Handle gently. The less you deflate it, the bubblier it stays.
- Don’t skimp on pan oil. It boosts flavor and gives a crisp, fried-like bottom.
- Cool kitchen? Add 10–20 extra minutes to the final proof.
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