# How do you get big bubbles in homemade focaccia? Canonical: https://zestasy.com/wiki/focaccia-bubbles/ Section: Zestasy Wiki > Food · Updated: 2026-10-13 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Use a wet, sticky dough, give it a long, slow rise, and handle it gently so the gas stays in. Stretch it into a well-oiled tin rather than rolling it, let it rise again until it is puffy and wobbly, then dimple it deeply with oiled fingers and bake in a properly hot oven. The bubbles in a good focaccia are gas from fermentation, trapped in a dough loose enough to let them grow and strong enough to hold them. Get the dough right, then protect those bubbles at every step. Most flat, dense focaccia comes from pressing the air out somewhere along the way. ## A wet dough Focaccia dough should be wetter than ordinary bread dough: soft, sticky, almost slack. Wet dough lets bubbles grow larger, and it bakes into an open, light crumb. It is harder to handle, which is exactly why focaccia is usually stretched with oiled hands in a tin rather than shaped on a counter. If you are used to firmer doughs, the first time feels wrong. Trust it. Oil your hands and the bowl instead of adding flour; extra flour firms the dough and closes the crumb. ## Time does the work A slow rise builds both flavour and structure. Many home bakers mix the dough, let it sit, then give it a few sets of folds: lift one side of the dough, stretch it up and fold it over, turn the bowl and repeat. That builds strength without kneading. Then it rests, often in the fridge overnight, where it rises slowly and develops a deeper, slightly tangy flavour. You do not need to do it that way, but you do need patience. A rushed dough gives you tight, even holes rather than the big irregular ones you are after. Our page on [no-knead bread](https://zestasy.com/wiki/no-knead-bread/) explains why time can stand in for effort. ## Handle it like it matters This is the step people miss. Once the dough has risen, every press, roll or rough tip into the tin pushes gas out. - Tip it gently into a generously oiled tin. - Let it relax for a while before stretching; cold dough fights back. - Stretch it towards the corners with oiled fingers, lifting from underneath rather than pressing down. - If it springs back, leave it a little longer and try again. Never use a rolling pin. ## The second rise Once the dough fills the tin, let it rise again, covered, until it is visibly puffy, domed and jiggly when you shake the tin. You should see bubbles under the surface. This is when the big holes form. Underproofed dough bakes up dense; overproofed dough can collapse when you dimple it, so look for puffy and alive rather than enormous and fragile. ## Dimple deeply, with oil Pour olive oil over the top, oil your fingertips and press them straight down into the dough, all the way to the base of the tin, all over. The dimples make pools for the oil and pockets for the toppings, and the dough between them puffs up into bubbles. Be decisive: shallow taps leave a flat surface. Many bakers also pour a little brine (water with salt dissolved in it) over the top before baking, which settles in the dimples and gives a moist, salty top. Then add rosemary, flaky salt, olives, cherry tomatoes, thinly sliced onion or potato. ## A hot oven, and plenty of oil Bake in a hot oven until the top is golden and the base is crisp and fried-looking when you lift a corner. The oil in the tin should sizzle around the edges. Focaccia should be generous with oil; it is not a lean bread. Drizzle a little more over the top when it comes out, and let it cool slightly on a rack so the base stays crisp. ## FAQ ### Why is our focaccia dense? Usually too little water, too little time, or too much handling after the rise. Try a wetter dough, a longer rise and gentler stretching. ### Can we make focaccia with fast yeast on the same day? Yes. It will still be good, just a little less flavourful and with a slightly more even crumb than a slow, overnight dough. ### Which flour should we use? Strong bread flour or a good Italian "0" flour gives the best structure. Plain flour works but makes a softer, more cake-like crumb. ### How do we keep focaccia fresh? It is best on the day. Wrap leftovers loosely and revive them in a hot oven, or turn them into croutons. See [using stale bread](https://zestasy.com/food/using-stale-bread/). ## Related - [Can you make good bread without kneading?](https://zestasy.com/wiki/no-knead-bread/) - [Why does pizza dough taste better after a slow rise?](https://zestasy.com/wiki/slow-rise-pizza-dough/) - [How do you make good pizza in a home oven?](https://zestasy.com/wiki/pizza-in-a-home-oven/) - [Why finish a dish with raw olive oil?](https://zestasy.com/food/finishing-with-olive-oil/) - [What can you do with stale bread?](https://zestasy.com/food/using-stale-bread/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)