Classic Focaccia Recipe for a 9x13 Pan

Focaccia is a beloved Italian bread known for its airy texture, crispy crust, and flavorful toppings. Making it at home in a 9×13 pan yields a generous, evenly baked loaf perfect for sharing or serving alongside a meal. This straightforward recipe produces a tender, golden focaccia with a delightful chew and customizable toppings, making it a versatile addition to any bread basket.

Ingredients

3 ½ cups (440g) all-purpose flour
1 ½ teaspoons salt
1 tablespoon sugar or honey
1 packet (2 ¼ teaspoons) active dry yeast
1 ¼ cups (300ml) warm water (110°F/43°C)
¼ cup (60ml) extra virgin olive oil, divided
Coarse sea salt, for sprinkling
Fresh herbs (rosemary, thyme), optional, for topping
Additional toppings like cherry tomatoes, olives, or caramelized onions (optional)

Instructions

Activate the yeast: In a small bowl, combine warm water and sugar or honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy. If it doesn’t foam, discard and try again with fresh yeast.

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. Stir until a shaggy dough forms.
Knead the dough: Transfer to 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 about 6 minutes.
First rise: Lightly oil a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, turning to coat with oil. Cover with a damp cloth 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 pan: Generously oil the 9×13-inch baking dish with 2 tablespoons of olive oil. Punch down the dough gently to release excess air, then transfer it to the prepared pan.
Shape and second rise: Using your fingers, spread and press the dough evenly across the pan, about 1 inch thick. Cover loosely and let rise for another 20-30 minutes, until slightly puffy.
Preheat oven: While the dough is second rising, preheat your oven to 425°F (220°C).

Top and bake: Dimple the dough with your fingertips, creating indentations all over. Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle generously with coarse sea salt, and add herbs or other toppings if desired. Bake for 20-25 minutes, until golden brown and crispy around the edges.
Cool and serve: Remove from oven and let cool slightly in the pan for 5 minutes. Transfer to a wire rack or serve directly from the pan. Enjoy warm or at room temperature.

Tips

Substitutions: You can substitute olive oil with melted butter for a richer flavor or use gluten-free flour blend if needed, but the texture may vary.

Storage: Store leftovers 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.
Common mistakes: Not activating the yeast properly can result in dense bread. Ensure the water is warm (not hot), and the yeast is frothy before proceeding. Overworking the dough can make it tough; knead just until smooth.
Flavor variations: Experiment with toppings like caramelized onions, cherry tomatoes, or olives before baking for added flavor and visual appeal.

Serving Suggestions

Focaccia is incredibly versatile. Serve it as an appetizer with dips like hummus or tapenade, alongside soups and salads, or use it as the base for a sandwich. Its crispy crust and soft interior make it ideal for tearing apart and sharing at gatherings.

Variations

For a different twist, try adding fresh herbs like rosemary or thyme into the dough for an aromatic flavor. You can also top it with sliced cherry tomatoes, olives, caramelized onions, or even grated cheese before baking for a personalized touch. For a sweeter version, sprinkle with cinnamon sugar and serve with butter or jam.

Storage and Reheating

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. To keep it fresh, wrap it tightly in plastic wrap or foil. Reheat in a 350°F (175°C) oven for about 5-7 minutes until warm and crispy again. You can also reheat slices in a toaster or toaster oven for a quick refresh. For longer storage, freeze slices individually wrapped for up to 1 month, then reheat directly from frozen.

Frequently Asked Questions

Can I make focaccia without a stand mixer?

Absolutely. You can knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic. The process is similar to using a mixer, just more manual effort.

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

Look for the dough to roughly double in volume and become puffy. It should spring back slowly when gently pressed with your finger. This usually takes about 1 to 1.5 hours depending on room temperature.

Can I use rapid-rise yeast instead of active dry yeast?

Yes, but you should use about 2 teaspoons of rapid-rise (instant) yeast and skip the proofing step. Mix it directly with the flour and proceed with the recipe. Keep in mind that rising times may be shorter.

What toppings are best for flavor and appearance?

Fresh herbs like rosemary or thyme add aroma, while coarse sea salt provides crunch. Toppings such as cherry tomatoes, olives, caramelized onions, or grated cheese enhance both flavor and visual appeal. Feel free to experiment with your favorites.

Can I make this dough ahead of time?

Yes, after the first rise, you can refrigerate the dough in an oiled bowl covered with plastic wrap for up to 24 hours. Let it come to room temperature before shaping and baking. This allows for fresh, homemade focaccia whenever you’re ready.

Is it possible to make gluten-free focaccia?

While traditional focaccia relies on gluten for its texture, gluten-free versions can be made using a blend of gluten-free flours and xanthan gum or psyllium husk. The texture will differ, but with proper adjustments, you can enjoy a similar result.

Classic Focaccia Recipe for a 9×13 Pan