King Arthur has unveiled its 2025 Recipe of the Year—and our Food Director is absolutely smitten with it.

It's that special time of year again, when bakers like myself eagerly await the unveiling of King Arthur Baking's highly anticipated Recipe of the Year (ROTY). Once the recipe is released, my fellow baking enthusiasts and I will be busy baking, photographing, and sharing our creations across Instagram. Last year, it was all about epic chocolate chip cookies, and previous ROTYs have featured favorites like banana bread, coffee cake, and cinnamon rolls.

This year, the odds were on a bread recipe to tie into the Vermont-based company’s stunning new cookbook, The King Arthur Baking Company Big Book of Bread. And now, the wait is over: the 2025 Recipe of the Year is indeed a bread recipe—specifically, Big and Bubbly Focaccia.

What I Noticed in the Recipe

At first, I thought the choice of focaccia was a clever one! Although it's a yeasted bread, this Italian classic is surprisingly easy and approachable. There's no need for kneading, an electric mixer, or special flour. Sarah Jampel, the recipe development and test kitchen manager at King Arthur, agrees. “Focaccia is quick and straightforward, making it a fantastic starting point for anyone hesitant about bread baking.”

As I worked through the recipe, a few things really stood out. First, many of the focaccia recipes I’ve tried, such as the Garlic and Rosemary Focaccia, call for a refrigerated, overnight rise. But this recipe, based on Martin Philip’s version from the new King Arthur cookbook, can be ready in under four hours, start to finish. (Although, if you prefer, you can opt for an overnight rise, with instructions provided.)

One of the unique features of the Big and Bubbly Focaccia is its size. Most recipes are made on a sheet pan for a thinner bread, but this one is baked in a 9-by-9 inch pan, creating a taller, fluffier result. “It rises about two inches where the bubbles are the highest,” Jampel says. “But it’s not so tall that it feels overwhelming for a family of four, especially since the texture is so light and airy.”

Lastly, I came across a technique I’ve never seen before in a focaccia recipe: after baking, the bread is removed from the pan and placed directly on the oven rack to crisp up on all sides. A fascinating approach!

My Adventure Making the Focaccia

I couldn't wait to try the Big and Bubbly Focaccia myself. I began by combining the straightforward ingredients: all-purpose flour, instant yeast, salt, a bit of sugar, olive oil, and water. Rather than kneading the dough, I followed the recipe's advice and folded the dough over itself in the bowl. After repeating the folding every 15 minutes a few times, I covered the dough and let it rest for an hour, allowing it to rise.

Next, I transferred the dough into the baking pan for another rise. The most enjoyable part followed—the dimpling process—pressing my fingers into the dough to form the signature divots of focaccia. The bread went into the oven, first in the pan, and then placed directly onto the rack for the final touch. In just 23 minutes, the warm, irresistible aroma of freshly baked focaccia filled the room, ready to be devoured (although it was supposed to cool first, but I’m not one to wait!).

This recipe was remarkably easy to prepare. It only required a single bowl (yay!), and the mixing of the ingredients took just five minutes. There was the initial step of keeping an eye on the dough for the first hour, performing folds every 15 minutes, but overall, it was a breeze.

The Outcome

As expected, the bread was light, incredibly soft on the inside, and had a perfectly crisp, golden exterior. Unlike some focaccia recipes, it wasn’t drenched in olive oil, and the salt level was just right for my preferences. 

Jampel always raves about how great the bread is for sandwiches. 'It’s the perfect height to slice without trouble, yet light and compressible enough to hold a ton of fillings,' she said. I decided to take her advice, cutting the bread and stacking it with pesto, prosciutto, and arugula. Could this be the ultimate sandwich? It's certainly a contender.

When I left the last of the focaccia for my husband before heading out, he couldn’t resist texting me, 'That focaccia is amazing.' No doubt about it. It's simple enough to become a staple at our table. 'Our aim with the Big and Bubbly Focaccia recipe was to offer a fresh spin on a classic that could work for both novice and experienced bakers,' Jampel explained. I have no doubt they nailed it.