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Tasty Tin Italian Bread

Featured in: Homemade Bread

Get into homemade focaccia with this friendly loaf tin method. Using just five common items, you'll turn basic stuff into mouthwatering Italian bread with a crunchy outside and fluffy inside. The slow cold rising builds rich flavors, while the high water content gives you that classic airy, open texture real focaccia should have. You'll end up with two loaves, so you can share one and save one, and add your own twist with classics like rosemary or olives. Though you'll wait a while for it to rise, the actual work is super simple, making this perfect for anyone new to bread making.
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punchofyummy
Updated on Wed, 16 Apr 2025 16:41:05 GMT
Fluffy loaf tin focaccia topped with herbs and olive oil, baked to golden perfection. Pin it
Fluffy loaf tin focaccia topped with herbs and olive oil, baked to golden perfection. | pinchofyummy.com

This clever twist on focaccia pairs old-world methods with a loaf pan approach, giving you well-formed bread featuring the classic dimpled top and intense olive oil taste. Every bite shows off a soft, airy inside with a beautifully browned exterior.

Key Ingredients

  • Bread Flour: The higher protein gives you that wonderful chew and structure.
  • Top-notch Extra Virgin Olive Oil: Brings that genuine, deep flavor and soft texture.
  • Active Dry Yeast: Makes for dependable rising and perfect lift.
  • Raw Honey: Kicks off yeast action while adding just a hint of sweetness.
  • Fine Sea Salt: Boosts dough growth and rounds out all the flavors.
  • Coarse Sea Salt: Added on top for that lovely crunch and flavor pop.
  • Rosemary Sprigs: Adds a wonderful aromatic touch throughout the bread.
  • Filtered Water: Keeps the moisture level just right for perfect dough.
  • Tasty Olives: A timeless topping that brings Mediterranean flair and depth.

Baking Steps

Waking Up The Yeast:
Mix water warmed to 100°F with honey and yeast. Look for bubbly activity. This shows your yeast is alive and the temperature's right.
First Mix:
Blend flour and salt, then pour in the bubbly yeast mix. Stir until rough dough forms. Do several stretch and folds to build strength.
Growing The Flavors:
Let it slowly rise in the fridge, creating complex taste. Dough should puff up with tiny bubbles showing throughout.
Getting The Pan Ready:
Pour plenty of olive oil into loaf pans. This makes that special crust and stops sticking.
Hot loaf pan focaccia showing fluffy center and golden outside. Pin it
Hot loaf pan focaccia showing fluffy center and golden outside. | pinchofyummy.com

An Italian baker once showed me to add a tiny bit of garlic oil right before baking—it really takes the bread to a whole new level.

Forming Your Bread

Handle the dough gently to keep air bubbles intact. Ease it into oiled pans, letting it spread naturally. Make the classic dimples with your fingertips, pressing down deeply but not all the way through. Pour olive oil generously over top, making sure it fills those little dents.

Perfect Rising

Let dough sit in a warm spot until it looks puffy, about 2 hours. You'll know it's ready when it's grown visibly and wobbles slightly when you gently shake the pan. It should feel soft and pillowy to touch.

Adding The Extras

Place rosemary pieces carefully across the top. Put olives evenly into the dimples. Scatter coarse sea salt liberally, letting it settle into the oil-filled pockets.

Oven Technique

Put in a 390°F preheated oven, with the rack in the middle. Adding steam helps but isn't required for good crust. Bake until rich golden brown, roughly 30 minutes. The top should show different shades where the oil has pooled.

Cooling Tips

Let bread rest in pans for 10 minutes. Carefully take it out and move to a cooling rack. Wait another 20 minutes before cutting to keep it from squishing. Enjoy while still warm or at room temp.

Mix It Up

Switch things around but keep the focaccia spirit. Try adding sundried tomatoes with basil and mozzarella. Make a version with sweet cooked onions and thyme. Some folks love thin potato slices with rosemary, while others mix in pesto before baking. You can always match toppings to what's in season.

Tasty herb-topped focaccia from a loaf pan, ready for serving. Pin it
Tasty herb-topped focaccia from a loaf pan, ready for serving. | pinchofyummy.com

This loaf pan focaccia brings together Italian bread tradition and modern simplicity. The combo of proper rising time, plenty of olive oil, and careful baking creates something truly authentic yet practical. Whether it's with pasta, made into sandwiches, or eaten plain, this bread delivers real Italian flavor every single time.

Frequently Asked Questions

→ Why should I let the dough sit in the fridge?
Cold sitting brings out more flavor and helps you work with the wet dough better. The longer it sits (up to 72 hours), the tastier it gets.
→ Can I swap in all-purpose flour?
You can, but bread flour works better since it has more protein that handles the high water amount and builds a stronger structure.
→ Why is my dough so sticky?
That's normal! This dough is 95% water, which gives you the signature holes and light texture in your focaccia. Don't worry about the stickiness.
→ Can I make just one loaf?
Sure! Just cut all ingredients in half, but keep at least 4g of yeast so it rises well.
→ What else can I put on top?
Try small tomatoes, browned onions, fresh herbs like thyme or sage, or different kinds of olives.

Tin Italian Bread

Whip up this basic yet tasty Italian focaccia in a loaf tin with only five everyday ingredients, great for kitchen newbies and pros alike.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Amelia

Category: Homemade Bread

Difficulty: Intermediate

Cuisine: Italian

Yield: 16 Servings (2 loaves)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Dough Mix

01 700g bread flour
02 680g warm water (about 34°C/100°F)
03 7g dry yeast
04 12g fine sea salt
05 1 teaspoon honey (skip if you want)

→ Oil & Garnishes

06 60g extra virgin olive oil
07 2 sprigs rosemary, finely chopped
08 40g black olives, cut up (skip if you want)
09 Flaky sea salt for topping

Instructions

Step 01

Combine warm water with yeast and honey in a bowl. Wait 5 minutes till it gets bubbly.

Step 02

Combine flour and salt in a big bowl. Pour in the bubbly yeast mix and stir until you get a sticky, wet mixture. Let it sit covered for 10 minutes.

Step 03

With wet hands, grab and fold the dough four times, rotating the bowl each time. Let it rest covered for 10 minutes between each fold.

Step 04

Move dough to a bowl brushed with olive oil, cover it well, and stick it in the fridge for anywhere from 18 hours to 3 days.

Step 05

Cut dough in half. Put each piece into an oiled loaf pan, gently pulling it to fit. Cover and let them puff up for 2 hours somewhere warm.

Step 06

Heat your oven to 390°F (200°C). Make finger dents in the dough, add your toppings and oil, then bake about 30 minutes till it turns golden.

Step 07

Let it cool a bit in the pan, then put it on a wire rack for 30 minutes before slicing.

Notes

  1. You'll get two loaves
  2. Leaving it in the fridge longer (up to 3 days) makes it taste better
  3. This is super wet dough at 95% hydration

Tools You'll Need

  • 2 loaf pans
  • Big mixing bowls
  • Dough cutter
  • Plastic wrap
  • Wire rack for cooling

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Watch out if you can't eat wheat (in the flour)