This Loaf Pan Focaccia is an easy focaccia recipe designed specifically for a loaf pan. It is crunchy on the outside with a light and bubbly center drizzled with olive oil and sprinkled with flaky sea salt.
⭐ Need Another Focaccia Recipe: Try Bubbly Focaccia made in a 9x13 rectangular baking dish or Cast Iron Focaccia in a cast iron pan.
This Loaf Pan Focaccia involves a set of stretch and folds, three coil folds, and it is done start to finish in under 3 hours. However, it can be entirely hands-off if you want to keep it simple - no kneading or folding. Mix the ingredients, let them rise in the bowl without kneading or folding, then pour into a prepared loaf pan, let rise again, dimple and drizzle with olive oil, and bake. It will be a great focaccia.
However, if you have the time or interest, you can do a set of stretch and folds, and three coil folds (described below) to help develop gluten and create an extra airy interior.
Recipe Testing
Focaccia is like pizza; it can be made in many different ways or styles. I’ve been making focaccia for years, but I learned even more focaccia techniques during an intensive in-person King Arthur Baking class.
I tested this Loaf Pan Focaccia recipe over 10 times, crafting a recipe that was precise in terms of the quantity of the dough for the pan size, the flavor of the bread, the crispiness of the exterior, the amount and size of air bubbles, and the ease of preparation.
I used various combinations of flour, bread flour, and pastry flour (as well as balancing other ingredients), experimented with different levels of hydration (how wet the dough is), and different methods of working the dough (stretch and folds, coil folds, and no folds or kneading). Ultimately, this recipe calls for bread flour, a handful of fold techniques, and the exact right quantity for a loaf pan.
Ingredients
Below are the ingredients needed to make this Loaf Pan Focaccia. The ingredient quantities are listed in the recipe card (further below) in both grams and cup measurements. If you want to be precise, use a kitchen scale to weigh the ingredients.
However, to ensure that this recipe is accessible without a kitchen scale, I have also included cup measurements.
- Water: The water should be warm, but not hot.
- Honey: Enables the dough to rise faster in the beginning.
- Olive Oil: Adds flavor to the bread and is used for drizzling the pan and the top of the loaf. Use extra virgin olive oil.
- Yeast: Use Instant Yeast, about one half of a standard packet
- Salt: This is 2% of the total amount of flour.
- Flour: Use bread flour. You can use all-purpose flour if needed, but you may have more trouble doing the stretch and folds because it has a lower protein content. Measure the flour using the “dip and sweep” method. Dip the measuring cup in the flour and use a knife to sweep off the excess.
See the recipe card for full information on ingredients and quantities.
How to Make Loaf Pan Focaccia
Below are the step-by-step instructions and photos for how to make Loaf Pan Focaccia.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Mix the Ingredients: Add the warm water and honey to a bowl and mix until the honey has dissolved in the warm water. Add the extra virgin olive oil, yeast, and salt, and combine. Add the flour and combine with a spoon or a bowl scraper.
Cover and Let Rest: Cover the bowl and let the dough rest for 20 minutes. This resting period allows the dough to hydrate and start the gluten formation process.
Tip: Letting the dough rest in a warm place speeds up the rising process.
Step 2. Stretch and Fold: Rinse your hands with water, then stretch and fold the dough by picking up a portion of the dough at the edge of the bowl, pulling it straight up, and folding it over the dough. Turn the bowl slightly and repeat until all the dough has been worked this way (about 4-6 times).
Tip: Rinsing your hands in water helps to prevent the wet dough from sticking to your hands.
Step 3. Perform the First Coil Fold: Rinse your hands under water and with two hands, one on either side, pick up the dough in the middle and let it stretch until it releases from the bowl. Fold it over itself, placing it back in the bowl. Turn the bowl 90 degrees and repeat. Cover and let rest for 20 minutes.
Step 4. Coil Fold #2: Do another set of coil folds. Cover the bowl and let it rest for 20 minutes.
Step 5. Coil Fold #3: Do the third set of coil folds. The dough will be transferred to a loaf pan for the final rise. See step 6 below.
Step 6. Final Rise: Coat the bottom and sides of a 9x5 loaf pan with olive oil. After doing the 3rd set of coil folds, place the dough in the prepared loaf pan and stretch it slightly to fit the pan (make sure your hands are wet). It does not need to go all the way. It will fill the pan as it rises. Let it rise, covered, in a warm place for 50-55 minutes.
Tip: Ensure that the dough does not rise for too long. Otherwise, it will rise too high and stick to the sides of the pan. If this happens, when you dimple the dough, it will deflate too much and not rise as well in the oven.
Step 7. Dimple the Dough: Drizzle the dough with olive oil. Then, with wet hands dimple the dough pressing down with your fingers all the way to the bottom, but do not tear the dough. Sprinkle with flaky sea salt or herbs if you have them.
Step 8. Bake: Place in the preheated oven and bake for 24-26 minutes or until the top is a deep golden brown. Let cool, then slice and serve.
Tip: While eating the focaccia warm is delicious and hard to resist, you can actually taste the flavor of the bread more after it has cooled.
Storage and Reheating
The focaccia is best eaten the same day it is baked. Freeze any leftovers and reheat with a drizzle of olive oil in a toaster oven or regular oven.
Serving Ideas:
Serve this crispy focaccia alongside a New England Salad, next to this Spring Soup with Vegetables and Chicken, or with this Crispy Lemon Chicken.
If You're Interested in More Loaf Pan Recipes, You May Love These:
If you make this Loaf Pan Focaccia or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Loaf Pan Focaccia
Ingredients
- ⅔ cup warm water 150g
- ½ teaspoon honey 4g
- ½ tablespoon extra virgin olive oil 7g + more for coating the pan and bread
- ½ heaping tsp instant yeast 4g or ½ standard packet
- ½ teaspoon salt 3g
- 1 cup +1 tablespoon bread flour 150g
Instructions
- In a medium mixing bowl, combine the warm water and honey and stir until the honey has dissolved. Add the yeast, salt, and olive oil and stir. Add the flour and stir to combine. The mixture will be very wet.Cover the bowl with plastic wrap and let sit for 20 minutes in a warm place.
- Stretch and Fold: After 20 minutes, rinse your hands with water (this prevents the dough from sticking) and gently grab a piece of the dough at the edge of the bowl, pull it upwards, and fold it over the remaining dough. The dough may stretch and break slightly. Do your best to fold it over the remaining dough before it completely tears. Turn the bowl slightly, and pick up another piece of dough, pull it straight upwards, and fold it over the remaining dough. Repeat this 4-6 times until all the dough has been worked this way. Cover and let rest in a warm place for 20 minutes.See images in the post above for guidance.
- 1st Coil Fold: Rather than grabbing the edge of the dough in the bowl, to do the coil fold, with wet hands use two hands to pick up the center of the dough with one hand on either side (like you would pick up a big box). Pull the dough upwards slowly until it releases from the bowl. Place it back in the bowl, folding the dough over itself (it does not need to be perfect). Turn the bowl 90 degrees and repeat. Cover and let rest for 20 minutes.See images in the post above for guidance.
- 2nd Coil Fold: Repeat the coil fold process, doing 2 coil folds. Cover and let rest for 20 minutes.
- 3rd Coil Fold: Before doing the third fold, coat the bottom of a 9x5 loaf pan with olive oil (1+ tablespoon). Brush the oil up the sides of the pan. Do the coil folds, then place the dough in the loaf pan. With wet hands, stretch it slightly to fit the pan. It does not need to go all the way to the edges. It will do this on its own when it rises.Let the dough rise for 50-55 minutes. Preheat the oven to 450°F.
- Prep: Drizzle the dough with olive oil and with wet hands use your fingers to dimple the dough all over, pressing to the bottom. This helps to release steam when baking. Bake: Sprinkle with flaky sea salt or herbs if desired. Bake at 450°F for 24-26 minutes or until it is a deep golden brown on top.
Notes
- Extra Virgin Olive Oil: Use extra virgin olive oil rather than regular or light olive oil.
- Flour: Use bread flour. You can use all-purpose flour if needed, but you may have more trouble doing the stretch and folds because it has a lower protein content. For best results, weigh the ingredients using a kitchen scale. If you do not have a kitchen scale, measure the flour using the “dip and sweep” method. Dip the measuring cup in the flour and use a knife to sweep off the excess.
- Water to Prevent Sticking: Rinsing your hands in water helps to prevent the wet dough from sticking to your hands.
- Rising in a Warm Place: Letting the dough rest in a warm place speeds up the rising process. Here are some ideas:
- At the back of a preheated oven.
- In front of a sunny window.
- In the microwave along with a mug of boiling water (do not microwave).
- Rising in the Loaf Pan: Ensure that the dough does not rise for too long in the loaf pan. Otherwise, it will rise too high and stick to the sides of the pan. If this happens, when you dimple the dough, it will deflate too much and not rise as well in the oven.
- Oven Temperature: All ovens are different. Some run hotter or colder, and some take upwards of 30 minutes to fully preheat (even when the oven indicates it has preheated), and some maintain their heat differently. Watch the bread to ensure that it has the right amount of color before pulling it out.
- Allow the Focaccia to Cool: While eating the focaccia warm is delicious and hard to resist, you can actually taste the flavor of the bread more after it has cooled.
Leave a Reply