Focaccia Pan: Choosing The Right Size

Focaccia is a simple Italian flatbread characterised by its dimpled surface and rich olive oil flavour. The size of the pan you use to bake your focaccia will depend on how thick you want your bread to be. A 9x13-inch pan is commonly used, but you can also use a larger sheet pan or a cast-iron skillet. If you want a thicker dough, use a smaller pan.

The best size pan for focaccia

Focaccia is a simple Italian flatbread with a dimpled surface and a rich olive oil flavour. The best size pan for focaccia depends on the thickness you want to achieve. For a thinner focaccia, pat the dough to the edges of the pan. For a thicker focaccia, leave a gap of about an inch around the perimeter.

A 9 x 13-inch pan is commonly used for baking focaccia, but you can also use a 13 x 18-inch rimmed baking sheet, a 12-inch cast-iron skillet, or a standard half-sheet pan (18 x 13 inches). If you want to make a thicker dough, a smaller pan such as an 8 x 8-inch or 9 x 9-inch pan can be used.

When making focaccia, it is important to use a pan with a rim to prevent the soft dough from dripping over the edges. Additionally, the amount of dough you use will depend on the size of the pan you choose. If you have a larger pan, you may need to scale up the recipe to ensure the dough covers the entire surface.

Ultimately, the best size pan for focaccia depends on your personal preference for thickness and the amount of dough you have prepared.

How to prepare the pan for focaccia

Preparing the pan for focaccia is a simple process, but it's important to get it right to ensure your bread turns out perfectly. Here's a step-by-step guide on how to prepare your pan for focaccia:

Step 1: Choose the Right Pan

First, you'll need to select an appropriate pan for baking your focaccia. The size of the pan will depend on the quantity of dough you have prepared and your desired thickness for the focaccia. A standard 9 x 13-inch baking pan is commonly used, but you can also use a larger sheet pan or a cast-iron skillet if you prefer. If you're using a sheet pan, ensure it has a rim to prevent the dough from dripping over the edges.

Step 2: Grease the Pan

Once you've chosen your pan, it's time to grease it generously. Focaccia is known for its oily crust, so don't skimp on this step! You can use olive oil, butter, or a combination of both. Coat the entire surface of the pan, including the sides, with a generous amount of oil or butter. This step will ensure your focaccia doesn't stick to the pan and will also contribute to the crispy, golden crust.

Step 3: Prepare the Dough

After greasing the pan, it's time to prepare your focaccia dough. If you've made your dough ahead of time and stored it in the refrigerator, take it out and let it come to room temperature. Gently deflate the dough and transfer it to your prepared pan. If you're using a large sheet pan, you can stretch the dough towards the corners to fit the pan. For a thicker focaccia, you may not need to stretch it all the way to the edges.

Step 4: First Rise

Once your dough is in the pan, it's time for the first rise. Cover the pan with a clean dish towel or plastic wrap and let the dough rise until it has doubled in size. The time this takes will vary depending on the temperature and humidity of your kitchen, but it typically takes around 2 to 4 hours.

Step 5: Dimpling

After the first rise, it's time to create the signature dimpled surface of focaccia. Use your fingertips to firmly press down on the dough, creating indentations all over the surface. Make sure you press all the way to the bottom of the pan without breaking through the dough. This step will create the little pools of olive oil that are characteristic of focaccia.

Step 6: Add Toppings

Before the final rise, it's time to add your desired toppings. Drizzle the dough with a generous amount of olive oil, allowing it to collect in the dimples you created. Then, sprinkle coarse sea salt or kosher salt over the surface. You can also add fresh or dried rosemary, black pepper, or other herbs and seasonings of your choice.

Step 7: Final Rise

Cover the pan again and let the dough rise for the second time. This final rise will take about an hour, or until the dough has puffed up and doubled in size. Toward the end of this rise, preheat your oven to ensure it's ready for baking.

Step 8: Bake

Once your oven is preheated, it's time to bake your focaccia! Place the pan in the oven and bake at a temperature between 400°F and 450°F for about 20 to 25 minutes, or until the focaccia is golden brown. The baking time may vary slightly depending on the thickness of your focaccia and your oven, so keep an eye on it to avoid over-baking.

Step 9: Enjoy!

Once your focaccia is baked to perfection, remove it from the oven and place it on a cooling rack. You can add an extra drizzle of olive oil at this point if you like. Focaccia is best enjoyed fresh, so serve it warm with your favorite dips or alongside a hearty Italian meal.

How to shape the focaccia dough

Shaping focaccia dough is a straightforward process. Here is a step-by-step guide on how to shape the dough:

Step 1: Proof the Yeast

Add warm water (around 110°F) and a sweetener like sugar or honey to a mixing bowl, then sprinkle the yeast on top and stir it in. Let the mixture sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is ready to use.

Step 2: Knead the Dough

Gradually add in the flour, olive oil, and salt. You can use a stand mixer with a dough attachment or knead the dough by hand for about 5 minutes until it becomes smooth. If the dough feels too sticky, add a little extra flour.

Step 3: First Dough Rise

Shape the dough into a ball and place it in a greased mixing bowl. Cover the bowl with a damp towel and let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size.

Step 4: Second Dough Rise

Turn the dough onto a floured surface and shape it into a large circle or rectangle about 1/2-inch thick. Cover the dough again with the damp towel and let it rise for an additional 20 minutes.

Step 5: Prepare the Dough

Preheat your oven to 400°F. Transfer the dough to a large parchment-covered baking sheet or press it into a 9 x 13-inch baking pan. Use your fingers to poke deep dents all over the surface of the dough, reaching all the way to the bottom of the pan.

Step 6: Add Toppings

Drizzle olive oil over the dough and sprinkle it with fresh rosemary and flaky sea salt. You can also add other toppings like chopped olives, sun-dried tomatoes, or roasted garlic.

Step 7: Bake the Focaccia

Bake the focaccia in the preheated oven for about 20-30 minutes, or until it is slightly golden and cooked through.

Step 8: Serve

Remove the focaccia from the oven and drizzle with additional olive oil if desired. Slice and serve warm.

How to get the focaccia dough to rise

To get focaccia dough to rise, you need to give it time. Focaccia dough needs two rising periods. The first occurs once the dough has been mixed and the yeast starts to colonize the flour. The second rise happens after the dough has been dimpled. The second rise can take anywhere from 20 minutes to 45 minutes, depending on the recipe.

If you're using a same-day dough, you can let the dough rise for about 5-8 hours covered in a warm place. The longer you allow the dough to rise, the more air and spongy the bread will be.

However, the preferred method is to proof the dough overnight in the fridge. This slower fermentation yields a better focaccia texture and taste. For an overnight rise, make the dough the night before and place it in the fridge, covered, to rise for anywhere between 9-14 hours.

If you're using instant yeast, you can simply add the yeast right in with the flour and keep working. If you're using active dry yeast, you'll need to add the powder to water and proof the yeast with a bit of sugar.

Once the dough has risen, you can transfer it to a pan to rise for another 2-3 hours. Then, you can preheat your oven and get ready to bake!

How to bake the focaccia

Now that you've got your pan, it's time to bake some focaccia! Here's a step-by-step guide:

Step 1: Make the Dough

Firstly, you'll need to combine your flour, salt, sugar, and yeast in a large bowl or mixer. Add some warm water and olive oil, and mix until the dough comes together into a sticky mass. If you're using a mixer, you can then turn the speed up to medium and knead for 5-6 minutes. If you're doing this by hand, transfer the dough to a floured surface and knead until it forms a smooth ball.

Step 2: Let the Dough Rise

Place the dough in a large, greased bowl, and flip it over so that both sides are lightly coated in oil. Cover the bowl and let the dough rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.

Step 3: Shape the Dough and Let Rise Again

Pour a generous amount of olive oil into your pan. Place the dough on top and flip it over so that both sides are coated in oil. This will make it easier to stretch. Use your hands to press and stretch the dough out to fit the pan. If you want a thinner focaccia, stretch it all the way to the edges. For a thicker focaccia, leave a gap of about an inch around the perimeter.

Step 4: Make Indentations and Add Toppings

Use your fingertips to make dimples all over the dough, pressing down firmly so that your fingers reach the bottom of the pan. Drizzle the dough with olive oil, so it pools in the dimples, and sprinkle with salt and rosemary or other toppings of your choice.

Step 5: Bake

Preheat your oven to around 425-450°F. Place the pan of focaccia in the oven and bake until it is golden brown, which should take around 20-25 minutes.

Step 6: Enjoy!

Focaccia is best eaten freshly baked, but it can be frozen for up to 3 months or kept for a day or two at room temperature. Reheat in the oven or toaster, and drizzle with more olive oil before serving if desired.

Frequently asked questions