← Replies in Easy Same-Day Focaccia Recipe

Looks so good - I’m glad your family loved it! The bubbles are usually determined by flour - some bread flours with higher protein content can hold in more bubbles than other bread flour or plain/all purpose flour. The gluten is stronger in these high protein flours (12 or more grams of protein per 100g flour). Also worth making sure your yeast is instant/in date/recently opened. Baking in metal tray can ensure it rises to full potential too (metal conducts heat best!). Its worth trying the recipe with other bread flour brands till you find one that gives you the bubbly result you’re after!