9x9 Focaccia Recipe: Easy, Crispy, and Perfectly Fluffy

Focaccia baked in a 9×9-inch pan creates a beautifully thick, airy crust with a satisfying chew that makes it ideal for snacking, sandwiches, or as a side dish. This recipe is straightforward, yielding a golden, flavorful focaccia with crispy edges and a soft, fluffy interior, perfect for both beginners and seasoned bakers looking for a reliable, delicious bread.

Ingredients

2 ½ cups (300g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup (180ml) warm water (about 110°F / 43°C)
¼ cup (60ml) olive oil, divided
1-2 tablespoons coarse sea salt (for topping)
Optional toppings: fresh rosemary, cherry tomatoes, olives, 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 flour and salt. Add the frothy yeast mixture and 2 tablespoons of olive oil. Mix until a sticky dough forms.

Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 6-8 minutes.
First rise: Lightly oil a large bowl with 1 tablespoon of olive oil. Place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp cloth and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Preheat the oven: Set your oven to 425°F (220°C). Place a rack in the middle position.

Prepare the pan: Lightly oil your 9×9-inch baking pan with 1 tablespoon of olive oil. Punch down the dough gently to release excess air. Transfer it to the pan and press it out evenly to fill the pan, about 1 inch thick.
Second rise: Cover the dough loosely with a clean kitchen towel and let it rise for another 20-30 minutes, until slightly puffed.
Shape and top: Use your fingertips to dimple the dough deeply all over. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with coarse sea salt. Add optional toppings like rosemary, cherry tomatoes, or olives if desired.

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

Tips

Substitutions: For a different flavor, try adding garlic powder or fresh herbs into the dough. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

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 3 days, then reheat in the oven.
Common mistakes: Avoid overworking the dough after the first rise, as this can make the bread dense. Also, don’t skip the second rise; it helps develop the airy texture.
Enhancing flavor: Brushing the dough with olive oil before baking adds flavor and helps achieve a crispy crust. Adding toppings like herbs or caramelized onions can elevate the taste.

Serving Suggestions

Enjoy this focaccia as a snack on its own, or serve it alongside soups, salads, and pasta dishes. It makes a fantastic base for sandwiches, especially with roasted vegetables, cheeses, or cured meats. You can also slice it into smaller pieces for party platters or appetizer trays.

Variations

For a different twist, try adding grated cheese such as Parmesan or mozzarella on top before baking. Incorporate different toppings like sun-dried tomatoes, olives, caramelized onions, or fresh herbs to customize the flavor profile. You can also experiment with flavored oils, like garlic-infused olive oil, for brushing the dough 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 it tightly in plastic wrap or foil and refrigerate for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through and crispy again. You can also reheat slices in a toaster or toaster oven for a quick fix.

Frequently Asked Questions

Can I make this focaccia gluten-free?

Yes, but you’ll need to substitute the all-purpose flour with a gluten-free flour blend suitable for bread baking. Keep in mind that the texture may differ slightly, and additional binding agents like xanthan gum may be necessary.

How do I know when the dough has doubled in size?

Look for the dough to roughly double in volume and feel puffy to the touch. It should spring back slowly when gently pressed with a finger. Timing varies depending on room temperature, but generally 1 to 1.5 hours is sufficient.

Can I freeze the raw dough?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and place in an airtight container or freezer bag. Thaw in the refrigerator overnight, then proceed with the second rise and baking as directed.

What makes focaccia crispy on the edges but soft inside?

The high oven temperature, generous olive oil, and proper baking time help develop a crispy crust while keeping the interior soft and airy. Dimpling the dough allows oil to seep in, creating a crispy, flavorful crust.

Can I add sweet toppings like honey or fruit?

While traditional focaccia is savory, you can experiment with sweet toppings like honey, figs, or berries for a dessert-style bread. Use a light hand with sweet toppings to balance the flavors and bake until golden.

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