Focaccia from Big Book of Bread: 125 Recipes for Every Baker (page 58) by King Arthur Baking Company

Ingredients

unbleached all-purpose flour
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instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Serves : One 18 x 13-inch focaccia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

MyKitchenInHalfCups on May 25, 2026

I added some sourdough throw off and used all golden wheat. Glorious dough to work with. It doesn’t rise like when made with all purpose but enough I’m happy with it; am able to slice it for sandwiches.
ulieitel1 on May 20, 2026

Perfection! Careful with the broiler. It can go from charred to burnt very quickly! Broiled on Hi for 1 minute (top rack). Will switch to Lo next time.
tate_2agj8g on March 26, 2026

excellent, easy, I will be making it again
jennifer_vszvd1 on February 11, 2026

I highly recommend a high-sided pan to prevent oil from bubbling over, and coating pan with butter before olive oil to prevent sticking. I often increase rest times and move to the warmest spot in my house, but that’s totally climate dependent.
averythingcooks on December 09, 2025

I made a 1/2 recipe (1/4 sheet pan) & we will have no trouble munching away this week. I am used to breads with traditional kneading but it was interesting watching the dough change with each round of folding. I'm not sure my dough looked "marshmallowy" after the rise (I'll be buying new yeast this week :) but it is still good. And I was very careful with the broiler...watching it like a hawk.
anya_sf on July 10, 2025

I halved the recipe for a 9"x13" pan. While this recipe is quick for focaccia, I stretched it out for my schedule by refrigerating the dough for 3 hours after folding, then proceeding with the recipe, which worked great. The top looked perfect after just baking and I almost didn't broil it, but figured I'd try it just to see. Broiling did not improve its appearance, but I did enjoy the charred flavor, but I might not broil next time. Texture was crisp on the outside, fluffy inside.
Plumberful on June 10, 2025

My first time making focaccia and it turned out great! I think I’ll make this often. Perfect for dipping into herbed olive oil, better than the restaurant version.