bake - January/February 2025 - 42
breads
RECIPE of the Year
Back for its 12th year, the King Arthur Baking Company Recipe
of the Year (ROTY) has been announced - and is here to make
everyone a bread baker. This year, the company is taking on a
beginner-friendly bread that will even have the advanced bakers
swooning: Big and Bubbly Focaccia.
The 2025 ROTY has a bubbly, bronzed top, crisp edges and
a tender, airy interior. Inspired by Martin Philip's focaccia in
the company's Big Book of Bread, this recipe utilizes a largely
hands-off folding technique (no kneading required) and all-purpose
flour to create a bread with a tender interior and lofty rise.
What makes this focaccia special? Defining features:
Height - Perhaps the most distinct visual element of this recipe
is its striking height. It pushes 2 " where the bubbles are the
tallest. This makes it a focaccia that's ideal for splitting in half
and turning into sandwiches, but it's not so tall that it feels burdensome
for a family of four to finish in an evening. It's the perfect
serving size.
Giant bubbles - The focaccia dough gets seriously marshmallow-y
while it's rising with big bubbles rising to the surface.
These bubbles emerge further during the dimpling process, an
enjoyably tactile experience for the baker. Little helpers will also
love this step.
Folding method - Instead of kneading, the focaccia recipe
uses a series of folding with intermittent rest periods to build
structure, which helps create the variable structure on the inside
and interior holes that are larger than expected for focaccia.
Deeply flavorful but a same-day bake - This recipe can be on
the table in under 4 hours, meaning you can mix up the dough
in the afternoon and have the focaccia with dinner. Most focaccia
recipes with this much flavor require overnight fermentation.
Crispy edges yet tender crumb - To ensure a contrast between
the crunchy exterior and tender interior, the baked focaccia is
turned out of the pan and slid back onto the oven rack to cool
after baking. This also gives the focaccia gorgeous marks on the
bottom that are reminiscent of grilling.
Perfect ratio of olive oil and salt - The dough is well-seasoned
with table salt for even distribution and balanced flavor in every
bite, and then King Arthur offers a precise amount of flaky salt
for garnishing, one that's been determined by its Test Kitchen to
bring savory, balanced flavor to the focaccia. The olive oil that's
42 < JAN-FEB 2025 | bakemag.com
KING ARTHUR BAKING COMPANY
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bake - January/February 2025
Table of Contents for the Digital Edition of bake - January/February 2025
bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
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