Classic Focaccia Recipe for a 9x9 Pan: Perfectly Fluffy and Crispy

Focaccia is a beloved Italian bread known for its airy, chewy interior and crisp, golden crust. This classic focaccia recipe baked in a 9×9 pan yields a thick, tender loaf with the perfect balance of flavor and texture, making it ideal for sharing or as a flavorful base for toppings.

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
Additional olive oil for drizzling
Coarse sea salt for topping
Fresh herbs (rosemary, thyme) optional for garnish

Instructions

Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir lightly and let sit for 5-10 minutes until frothy. If the mixture doesn’t foam, the yeast may be dead; try fresh yeast.
Mix the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and 2 tablespoons of olive oil. Stir with a spoon or dough hook until the dough begins to come together.

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 fitted with a dough hook on medium speed for 6-7 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 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 9×9-inch baking pan with 2 tablespoons of olive oil. Punch down the risen dough and transfer it to the prepared pan. Use your hands to stretch and press the dough evenly into the pan, covering the entire surface.

Second rise: Cover the pan loosely with a damp towel and let the dough rise for another 30-45 minutes, until puffy.
Preheat oven: While the dough is rising, preheat your oven to 425°F (220°C).
Prepare for baking: Use your fingertips to poke dimples all over the surface of the dough. Drizzle with remaining olive oil, allowing it to pool in the dimples. Sprinkle generously with coarse sea salt and, if desired, scatter fresh herbs like rosemary or thyme over the top.

Bake: Place the pan in the preheated 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 and let cool slightly in the pan for about 5 minutes. Transfer to a wire rack or serve directly from the pan. Slice into squares and enjoy warm or at room temperature.

Tips

Substitutions: You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor, but this may slightly affect the texture.

Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5-7 minutes for best texture.
Common mistakes: Avoid overworking the dough to keep it airy. Also, ensure the oven is fully preheated to achieve a crispy crust.
Extra flavor: Brush the dough with garlic-infused olive oil before baking for an extra layer of flavor.

Serving Suggestions

Focaccia pairs beautifully with soups, salads, or as a base for sandwiches. Serve it alongside a bowl of tomato basil soup, or cut into smaller pieces for an antipasto platter with cheeses, cured meats, and olives. It’s also excellent as a snack with hummus or a drizzle of balsamic vinegar and olive oil.

Variations

Feel free to customize your focaccia with different toppings. Add sliced cherry tomatoes, caramelized onions, olives, or roasted garlic before baking. For a cheesy version, sprinkle grated Parmesan, mozzarella, or fontina on top before baking. You can also incorporate herbs like oregano or basil into the dough for added aroma and flavor.

Storage and Reheating

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crispy. Alternatively, reheat briefly in a toaster oven or skillet for a quick, crispy snack. Avoid microwaving, as it tends to make the bread soggy and chewy.

Frequently Asked Questions

Can I make this focaccia gluten-free?

While traditional focaccia relies on wheat flour for its structure, you can experiment with gluten-free bread flour blends. However, gluten-free dough will behave differently, and results may vary. For the best texture, consider using a specifically formulated gluten-free focaccia recipe.

How do I get a crispy crust?

Preheating your oven fully to 425°F (220°C) and using a generous amount of olive oil helps develop a crispy crust. Poking dimples and drizzling oil over the surface also contribute to the crunch. Baking on a preheated baking stone or steel can further enhance crust crispiness if available.

Can I add toppings before the first rise?

It’s best to add toppings after the second rise to prevent them from sinking into the dough. However, herbs and garlic can be incorporated into the dough itself for added flavor during the initial mixing.

What makes my focaccia dense or flat?

Insufficient rising time, cold dough, or not activating the yeast properly can lead to dense, flat focaccia. Ensure the yeast is frothy, and give the dough enough time to double in size during both rises for a light, airy loaf.

Can I freeze leftover focaccia?

Yes, wrap cooled focaccia tightly in plastic wrap and place in a freezer-safe bag or container. It can be frozen for up to 2 months. To reheat, thaw at room temperature and warm in the oven for 10 minutes at 350°F (175°C).

Classic Focaccia Recipe for a 9×9 Pan: Perfectly Fluffy and Crispy