KAF’s Big Bubbly Focaccia. I think it was @emglow101 ‘s post of this recipe which prompted me to finally try it – it was KAF’s recipe of the year in 2025. The only modification I made was to swap out 25 g. each of the flour and water and sub with a total of 50 g. sourdough discard. FYI the recipe calls for 1 ½ t. table salt or 9 grams. I went by weight, which amounted to only 1 t. I baked in a Lloyd 9” square pan.
I was a little skeptical about de-panning the loaf and putting it back into the oven directly on the rack, but it was easy (I used a cake lifter) and (more importantly) it wasn’t as oily as anticipated, and it didn’t make a mess of my oven.
This came out great. I think my old go-to - the ATK focaccia - is a little less fiddly, but the KAF version is the better focaccia. In hopes of keeping things simple, I’ll probably try a hybrid of the two methods in the future.
