Tillie Doyle
Focaccia is an Italian flatbread with a crisp, salty crust and a soft, chewy inside. It is typically baked in a 9 x 13-inch pan, which yields a thicker focaccia that is perfect for sandwiches. For a thinner focaccia, a larger pan, such as a 13 x 18-inch half sheet pan, can be used. The number of slices obtained from a sheet pan of focaccia bread depends on the size of the slices. Some people prefer to cut their focaccia into small squares, while others opt for strips or bigger squares. Regardless of the size, focaccia is best enjoyed fresh and can be reheated in the oven or toaster for a warm and crispy treat.
| Characteristics | Values |
|---|---|
| Number of slices | Depends on the size of the slices; can be cut into any size |
| Pan size | 9 x 13-inch rimmed baking sheet or dish; 9-inch round or square pan for thicker focaccia; 13 x 18-inch rimmed sheet pan for thinner focaccia |
| Baking time | 25-30 minutes; until golden brown on the top and bottom |
| Storage | Room temperature for up to 3 days in an airtight container; freeze for up to 3 months |
| Reheating | 350°F for 10-15 minutes |
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What You'll Learn
Focaccia bread thickness
Focaccia is a type of Italian flatbread that is usually about 2 centimetres thick. However, the thickness of focaccia bread can vary depending on the size of the pan used. A larger pan will create a thinner focaccia, while a smaller pan will result in a thicker loaf. For example, a 9-inch square pan will yield a thicker focaccia compared to a 9x13-inch pan, which will produce a thinner loaf.
The thickness of focaccia bread can also depend on personal preference. Some people may prefer a thicker, fluffier focaccia, while others may opt for a thinner, crispier version. Additionally, the intended use of the focaccia may influence the desired thickness. For instance, a thicker focaccia can be sliced in half to make sandwiches or paninis, while a thinner focaccia might be better suited for slab sandwiches or as a side to an Italian meal.
When making focaccia, the dough can be stretched out in a larger pan to make it thinner, but this may require adjusting the cooking time. A thicker focaccia may require a few extra minutes in the oven to ensure it is cooked through.
Ultimately, the thickness of focaccia bread is a matter of choice and can be tailored to individual preferences and intended use. Whether thick or thin, focaccia is a delicious and versatile bread that can be enjoyed in a variety of ways.
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Pan sizes for focaccia
Focaccia is a type of Italian flatbread that can be baked in a variety of pan sizes depending on the desired thickness and shape. The most commonly used pans for baking focaccia are 9x13-inch rectangular pans and 9-inch round pans.
Using a 9x13-inch pan will result in a thicker and softer focaccia, while a 9-inch round pan will produce a thinner and crispier bread. If you're looking for an even thicker focaccia, you can use a smaller pan, such as an 8 or 9-inch square pan. For a thinner focaccia that's great for slab sandwiches, you can opt for a larger pan, such as a 13x18-inch rimmed sheet pan.
The amount of dough you use will also depend on the size of the pan and the desired thickness of your focaccia. For a 9x13-inch pan, the dough weight can range from 450 grams to 1042 grams, with 500 grams being a common recommendation. For a 10-inch round pan, 360 grams of flour at 60% hydration is suggested for a thicker focaccia suitable for sandwiches.
Additionally, it's important to consider the baking time when choosing a pan size. A thicker focaccia in a smaller pan may require a longer baking time to ensure it cooks through, while a thinner focaccia in a larger pan may bake more quickly.
Finally, it's worth noting that focaccia can be cut into any size you prefer, such as small squares, strips, or big squares.
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How to store focaccia
Focaccia is best eaten fresh on the first day. However, if you have leftovers, there are a few ways to store them.
Firstly, it is important to let the focaccia cool down completely before storing it. Then, if you plan to eat it within a couple of days, you can store it at room temperature. Wrap the focaccia in plastic wrap or keep it in an airtight container. You can also add a layer of aluminium foil before storing it in a plastic bag. This method will keep the focaccia fresh for up to three days.
If you want to store focaccia for longer, you can freeze it. Cut the focaccia into squares and place them on a parchment paper-lined baking sheet, ensuring there is space between them. Put the baking sheet in the freezer for up to two hours. Once the focaccia is frozen, wrap the pieces in plastic wrap and place them in freezer bags. This method will keep the focaccia fresh for up to one month.
To reheat frozen focaccia, you can use an oven, microwave, or toaster. For the oven, preheat it to 375 degrees Fahrenheit and let the frozen bread defrost at room temperature for a few hours. Then, unwrap the bread, mist it with warm water, and place it on a lined baking sheet. Bake for six to eight minutes, until the crust is golden brown. If there are exposed edges, cover them with aluminium foil. Alternatively, you can use a microwave, which is quicker and requires no prep time. You can also reheat focaccia in a toaster, but you will need to cut the slice to fit.
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Reheating focaccia
Focaccia bread is best enjoyed warm, when it is soft and fluffy on the inside, with a crispy crust on the outside. The warmth also helps to bring out the flavours of any fresh herbs and toppings. If you prefer your focaccia cold, that's fine too! It's a matter of personal preference.
If you have leftover focaccia, you can store it at room temperature for a couple of days, or freeze it to keep it fresh for up to a month. If your focaccia contains perishable ingredients like cheese or meat, you should refrigerate it.
There are several ways to reheat focaccia, depending on your preferences and the equipment you have available. Here are some of the most popular methods:
Room Temperature
If your focaccia is only slightly stale, or you want to eat it at room temperature, simply place it on a plate or in a paper bag and let it sit for a few hours. This will allow the bread to soften.
Oven
Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and brush the top with a little olive oil to prevent it from drying out. Bake for about 10 minutes, or until the bread is warmed through and the top is crispy. You can add some extra flavour by sprinkling some fresh herbs or coarse sea salt on top before baking.
Microwave
The microwave is a good option if you're in a hurry. Place the bread on a microwave-safe plate and cover it with a damp paper towel. This will help keep the bread moist and prevent it from becoming chewy. Microwave on high for about 30 seconds to one minute, or until the bread is warm to your liking.
Air Fryer
If you have an air fryer, preheat it to 350°F (175°C) and place the focaccia in a single layer in the basket. Cook for about three to five minutes, or until the bread is warmed through and the top is golden brown.
Toaster
You can also reheat fresh or frozen focaccia in a toaster. Cut the slice to fit your toaster, then toast on a medium setting.
Skillet
You can warm focaccia in a skillet on the stove, like pizza. Sprinkle a little water on top if it's dry.
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Toppings for focaccia
Focaccia is a versatile bread that can be topped with almost any flavour. Here are some ideas for toppings to add before baking:
- Tomatoes: use small, sweet varieties like cherry tomatoes, and squeeze out their juice into a mixing bowl. Add the tomato halves, along with grated garlic, thyme leaves, and olive oil. Spread the tomatoes over the dough, dimpling some to the bottom to prevent the bread from ballooning during baking.
- Onions: slice some large golden onions and cook them in olive oil with a bit of salt until they are mostly soft. Once they are cold, put them on top of the focaccia before baking, along with some larger salt flakes and rosemary.
- Olives: use good-quality olives to avoid sogginess.
- Cheese: add thin slices of cheese, such as mozzarella, or shave Parmesan on top.
- Herbs: woody herbs like thyme, rosemary, oregano, and sage are perfect for focaccia. They are fragrant and robust, so the oil will take on their flavour.
- Garlic: mix diced garlic cloves with olive oil, or brush the dough with garlic butter.
Some toppings are best added after baking:
- Pesto: add store-bought or homemade pesto as soon as the bread comes out of the oven to avoid overcooking.
- Balsamic glaze: drizzle this on top of the focaccia for extra flavour.
- Arugula: take the focaccia out of the oven a couple of minutes before it's done and top with arugula.
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Frequently asked questions
The number of slices you get from a sheet pan of focaccia bread depends on the size of the slices. Focaccia bread can be cut into any size you like—small squares, strips, or big squares. The number of slices will also depend on the size of the pan you use. A 9 x 13-inch pan will yield a thicker focaccia, while a 13 x 18-inch half sheet pan will result in a thinner focaccia.
The best pan size for making focaccia bread depends on your preference for thickness. For a thicker focaccia, use a smaller pan such as a 9-inch round or square pan. For a thinner focaccia, use a larger pan such as a 13 x 18-inch sheet pan.
To get a thicker focaccia bread, use a smaller pan. A 9-inch round pie dish, cake pan, or square baking pan will result in a thicker focaccia, although the baking time may be slightly longer.
Focaccia bread is best eaten fresh on the first day. However, it can be stored at room temperature for up to 3 days in an airtight container or bag. For long-term storage, it is recommended to freeze the bread for up to 3 months. To reheat, place the slices on a baking sheet and warm them in the oven.
