13x9 Focaccia Recipe for Perfect Crispy-Soft Bread

Focaccia baked in a 13×9-inch pan offers a delightful combination of a crispy crust and a soft, airy interior. Its versatility makes it perfect for snacking, sandwiches, or as a side dish for hearty meals. This recipe is straightforward, yielding a flavorful focaccia with a beautiful golden crust that’s sure to impress.

Ingredients

2 ½ cups (300g) all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
1 packet (2 ¼ teaspoons) active dry yeast

¾ cup (180ml) warm water (around 110°F/43°C)

¼ cup (60ml) olive oil, divided

Coarse sea salt, for sprinkling

Optional toppings: fresh rosemary, cherry tomatoes, olives, or caramelized onions

Instructions

Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates the yeast is active.

Mix the dough: In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture and 2 tablespoons of olive oil. Mix with a spoon or dough hook until a sticky dough forms.
First rise: Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1.5 hours or until doubled in size.
Prepare the pan: Drizzle 2 tablespoons of olive oil into the 13×9-inch baking dish. Use a spatula or your fingers to evenly spread the oil over the bottom and sides of the pan.

Shape the dough: Transfer the risen dough to the prepared pan. Use oiled fingers to gently stretch and press the dough into an even layer covering the entire pan. Cover again and let it rest for 20-30 minutes to relax the gluten.
Preheat the oven: While the dough is resting, preheat your oven to 425°F (220°C).
Top and bake: Dimple the dough with your fingertips, pressing down gently to create indentations. Drizzle the remaining olive oil over the top, then sprinkle generously with coarse sea salt. Add optional toppings if desired.

Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
Cool and serve: Remove from oven and let cool slightly in the pan for about 5 minutes. Transfer to a wire rack if desired, then cut into squares and serve warm or at room temperature.

Tips

Substitutions: Use bread flour for a chewier texture or whole wheat flour for a healthier twist. Adjust hydration accordingly, as whole wheat absorbs more water.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices wrapped tightly for up to 1 month.
Prevent dryness: Don’t overbake; a golden crust with a soft interior is ideal. Brushing with olive oil before baking adds flavor and moisture.
Common mistake: Not letting the dough rest after shaping can result in a dense texture. Patience during rising ensures lightness.

Serving Suggestions

Serve your focaccia warm as a snack, appetizer, or alongside soups and salads. It pairs beautifully with dips like hummus, tapenade, or a simple balsamic vinaigrette. Use it as sandwich bread filled with fresh vegetables, cheeses, or cured meats for a satisfying lunch or picnic.

Variations

Experiment with toppings such as caramelized onions, roasted garlic, cherry tomatoes, olives, or fresh herbs like rosemary and thyme. You can also infuse the dough with herbs or spices for added flavor. For a cheesy version, sprinkle grated Parmesan or mozzarella on top before baking.

Storage and Reheating

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 1 month. To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes or until heated through. Alternatively, reheat in a toaster oven or skillet for a crispy finish.

Frequently Asked Questions

Can I make this focaccia ahead of time?

Yes, you can prepare the dough the day before, let it rise, and then refrigerate it overnight. The next day, bring it to room temperature, shape, and bake. This allows the flavors to develop further and saves time on the day of serving.

Can I use quick-rise or instant yeast?

Absolutely. If using instant yeast, skip the activation step and add it directly to the dry ingredients. The rising time may be slightly shorter, around 45 minutes to 1 hour, but keep an eye on the dough until it doubles in size.

Is it necessary to use a 13×9-inch pan?

While this size provides the ideal thickness and texture, you can use a different pan size. A larger pan will produce a thinner focaccia, while a smaller one will yield a thicker, more bread-like result. Adjust baking time accordingly.

What if I don’t have coarse sea salt?

Fine sea salt or kosher salt can be used as a substitute. Just be mindful of the quantity, as finer salt is more concentrated. For best results, sprinkle with a pinch more if using fine salt to achieve a similar salty crunch.

Can I add cheese or other fillings?

Yes, incorporate grated cheese into the dough or sprinkle on top before baking. For fillings, consider adding caramelized onions, herbs, or other toppings after the first rise and before baking to customize your focaccia.

This comprehensive recipe provides all the details needed to make delicious, bakery-quality focaccia at home, with tips to customize and store it perfectly. Enjoy baking and sharing this versatile bread with family and friends!

13×9 Focaccia Recipe for Perfect Crispy-Soft Bread