Description
This easy small batch focaccia recipe yields a deliciously fluffy and flavorful bread, perfect for a cozy meal. With simple ingredients and straightforward instructions, you can enjoy freshly baked focaccia in no time.
Ingredients
Units
Scale
Focaccia Dough:
- 1 teaspoon (4 g) active dry yeast
- 3/4 cup (175 ml) warm water, about 105°F/40°C
- 1 2/3 cups (240 g) all-purpose flour
- 3/4 teaspoon (5 g) sea salt
- 2–3 Tablespoons (30–45 ml) olive oil, divided
For Topping:
- 1–2 teaspoons flaky salt
Instructions
- Making and Folding the Focaccia Dough: Add the yeast to a medium bowl, then pour the warm water slowly over it. Let the mixture sit for five minutes to allow the yeast to activate.
- Add the flour and sea salt to the yeast mixture and stir together until it forms a shaggy dough. The dough will be sticky, so I like to use a flexible bench scraper, but you are welcome to use your hands or a dough whisk.
- To develop gluten without kneading the dough, we’ll fold the dough over itself a few times: Gently hook your fingers or flexible bench scraper under the dough on the opposite side from you. Pull the sticky dough up and towards you, then press it into the bottom of the side of the dough nearest you. Rotate the bowl 90° and repeat another 8-10 times, until the dough is fairly taut and holds its shape. As you fold, the dough will transform from sticky to tacky and gain more stretch.
- Cover the bowl with a kitchen towel or plastic wrap, then set in a warm place to rise for about an hour, or until doubled in size.
- In a square 8″/20 cm baking pan, drizzle or spread at least a Tablespoon of the olive oil to cover the bottom (more for a crispy crust, if you’d prefer).
- Once the dough has doubled in size, transfer the dough to the oiled baking pan. Gently spread the dough so that it covers the entire bottom of the pan. You may have to push or lightly stretch the dough into the corners a couple of times to get it to stick.
- Lightly cover the dough once more, then let rise for about 30-40 minutes, until visibly puffy.
- Baking the Small Batch Focaccia: In the last few minutes of proofing, preheat the oven to 425°F/220°C and add a roasting pan with about an inch of water onto the bottom rack. The steam will help the focaccia rise and results in a fluffier crumb.
- Drizzle 1-2 Tablespoons of olive oil over the top of the puffy dough.
- Oil the tips of your fingers, then press your fingertips through the dough to the bottom of the pan and back out to form dimples. Repeat across the entire loaf until the surface is evenly dimpled. Sprinkle the flaky salt evenly across the top of the loaf.
- Bake for 10 minutes, then remove the roasting pan with the water. Bake for another 5-10 minutes, or until the top of the focaccia is a deep golden brown.
- Remove from the oven and allow to cool in the pan for at least 15 minutes before slicing and enjoying.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
