Easy 9x13 Focaccia Recipe for Soft, Crispy Bread

Focaccia is a versatile Italian flatbread known for its airy texture and flavorful crust. Making it in a 9×13-inch pan ensures a perfect thickness and easy portioning, making it ideal for family meals or gatherings. This recipe results in a beautifully golden, slightly chewy focaccia with a crispy bottom that pairs well with a variety of toppings or as a stand-alone treat.

Ingredients

2 ¼ teaspoons active dry yeast (one standard packet)
1 ½ cups warm water (about 110°F/43°C)
3 ½ cups all-purpose flour
1 teaspoon salt
¼ cup olive oil, plus extra for drizzling
1 teaspoon sugar or honey (optional, to help activate yeast)
Sea salt flakes for topping
Fresh herbs (rosemary, thyme) or toppings like cherry tomatoes, olives (optional)

Instructions

Activate the yeast: In a small bowl, combine warm water, sugar or honey, and yeast. Stir gently and let sit for 5-10 minutes until frothy. If the mixture doesn’t foam, the yeast may be dead; try with fresh yeast.
Mix the dough: In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and ¼ cup olive oil. Stir with a spoon or dough hook until a shaggy dough forms.
Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.

First rise: Lightly oil a large bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Prepare the baking pan: Lightly oil a 9×13-inch baking dish with olive oil. Punch down the risen dough gently to release excess air. Transfer the dough to the prepared pan, stretching it out to fit evenly. Cover loosely and let rest for 15 minutes.
Preheat oven: While the dough is resting, preheat your oven to 425°F (220°C).

Shape and top the dough: Use your fingertips to dimple the surface of the dough deeply all over. Drizzle with olive oil and sprinkle with sea salt flakes. Add herbs or other toppings if desired.
Bake: Place the pan in the oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy around the edges.
Cool and serve: Remove from the oven, drizzle with a little more olive oil if desired, and let cool slightly before slicing and serving.

Tips

Substitutions: Use whole wheat flour for a healthier version, but expect a denser texture. You can also add garlic powder or dried herbs directly into the dough for extra flavor.
Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days or freeze for up to 1 month.
Prevent sogginess: Avoid overloading with toppings that release moisture, and ensure the bread is fully cooled before storing to maintain crispiness.

Additional toppings: Feel free to add caramelized onions, roasted garlic, or cheese before baking for extra flavor variations.

Serving Suggestions

Focaccia makes a perfect snack on its own or as a side to soups, salads, and pasta dishes. Serve it sliced with a drizzle of olive oil and balsamic vinegar, or use it as a base for sandwiches with cured meats and cheeses.

Variations

Experiment with toppings like cherry tomatoes, black olives, caramelized onions, or fresh herbs. For a cheesy version, sprinkle grated Parmesan, mozzarella, or feta before baking. You can also infuse the dough with herbs or spices like rosemary, thyme, or paprika for added aroma and flavor.

Storage and Reheating

Leftover focaccia can be stored at room temperature in an airtight container for up to 2 days. To maintain its crispiness, reheat in a preheated 350°F (175°C) oven for about 5-7 minutes. Alternatively, use a toaster oven for smaller portions. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 1 month. Reheat directly from frozen in the oven for best results.

Frequently Asked Questions

Can I make this focaccia vegan?

Yes, simply omit any cheese or animal-derived toppings. You can add nutritional yeast or vegan cheese for extra flavor if desired. The dough ingredients are already plant-based.

How do I get the crust crispy?

Preheat your oven thoroughly and bake at a high temperature (425°F). Use a well-oiled pan to prevent sticking and ensure even heat distribution. Also, avoid overcrowding toppings that can release moisture, which softens the crust.

Can I prepare the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough tightly covered for up to 24 hours. Let it come to room temperature and rise slightly before shaping and baking.

What if I don’t have a 9×13-inch pan?

You can use any similar-sized baking dish or a slightly larger pan; just be aware that the thickness of the focaccia may vary. Adjust baking time accordingly, checking for a golden crust.

Is it necessary to use fresh herbs?

Fresh herbs like rosemary or thyme add a vibrant aroma and flavor, but dried herbs work well too. Use about half the quantity if substituting dried herbs.

How do I prevent the focaccia from becoming dense?

Avoid overmixing, overkneading, or adding too much flour. Ensure proper proofing time for the dough to develop airy pockets. Proper hydration also helps achieve a light texture.

Easy 9×13 Focaccia Recipe for Soft, Crispy Bread