Small Batch Mini Focaccia in a Loaf Pan (Made with 1 CUP of Flour)

140 mins
Serves 1
https://thepracticalkitchen.com/mini-loaf-pan-focaccia-scaled-down-recipe/

Directions

  1. 1Combine flour, salt, and sugar, in a medium sized bowl and mix with your hand to evenly distribute. Make a well in the center and add warm water. Sprinkle yeast on top and let bloom for 30-60 seconds. Add oil, then use a fork or small spatula to stir the liquid in the center, slowly incorporating flour from the sides of the bowl until a sticky dough forms.
  2. 2Switch to a bowl scraper or spatula and begin folding the dough over itself, rotating the bowl as you go until the dough is cohesive and no lumps or dry spots remain. The dough is very, very sticky at this point so do the best you can — just keep folding for about 30-60 seconds until the dough is somewhat in the shape of a ball.
  3. 3Cover the dough and let it rest 15 minutes.
  4. 4Then, with a damp hand, scoop the dough up, slap it down in the bowl and fold it over itself away from you. Repeat the folding process 4-6 times until the dough feels like it has tightened up slightly. Wet your hand as needed so the dough doesn't stick to you.Cover and let rest for 15 minutes.
  5. 5Repeat the folding process one last time (4-6 folds). The dough will still be pretty squishy and sticky, but should be smoother and have more structure to it than the earlier sets of folds. Spray a loaf pan with cooking spray, then drizzle in approximately 1 tablespoon olive oil. Transfer the dough from the bowl to the pan, using oiled fingers to gently stretch the dough into a loose rectangle shape. It won't reach the edges of the pan yet. Cover and let rise at room temperature (70°-75°F) 1 hour.
  6. 6After an hour, the dough should have increased slightly in size and will have filled out more of the pan. Oil your fingers and dimple and stretch the dough into all the corners of the pan. Press your fingers down into the dough until they hit the bottom of the pan, then spread them out. It's okay if you tear the dough in a few places.Cover, and let rise for another 30 minutes until the dough is airy and bubbly and has filled in the bottom of the pan.
  7. 7During the final 30 minutes of rising, preheat the oven to 400°F with a rack in the center position. If your loaf seems to be rising slowly, place the loaf pan on top of the preheating oven so the yeast benefits from the residual heat.
  8. 8Right before placing it in the oven, drizzle on a little more olive oil and sprinkle the surface of the dough with flaky salt, herbs, or any toppings of your choosing, and bake for 20 minutes until golden brown on top. If after 20 minutes it's still looking pale, bake for an additional 5 minutes.
  9. 9Remove from the oven and run a knife around the edges to loosen the dough and turn it out onto a cooling rack. Let cool at least 15 minutes before slicing

Ingredients

  • 120 grams all-purpose flour
  • 5 grams diamond crystal kosher salt
  • 3 grams instant yeast
  • 5 grams sugar
  • 10 grams extra virgin olive oil
  • 90 grams warm water
  • 1 tablespoon additional oil for the pan and drizzling on top
  • 0 additional salt and/or herbs for topping

Equipment

kitchen scale9x5" Loaf pan (Or 8.5x4")Bowl coverBowl scraper

Tips

  • MEASURE WITH A KITCHEN SCALE.
  • If using ACTIVE DRY instead of INSTANT yeast, increase yeast to 5 grams.
  • If measuring by volume and not using Diamond Crystal Kosher Salt, use half the amount by volume.
  • If the dough is sticking to you, wet your hands with water or a tiny bit of oil. Not too much or you'll add too much water to the dough, but just enough to prevent sticking!
  • If your oven runs hot I definitely recommend picking up a cheap oven thermometer so you can get the temp just right.
  • For best success with this recipe you must use a kitchen scale. I can't make any promises for how well it will turn out if you measure the flour using cups. A scant 1 cup of flour will be more like ⅞ cup.
  • If your dough looks dense or dry or isn't wet like mine is in the video or photos, add more water 1 teaspoon at a time during the first mixing step until it looks right.If you measure with cups and the recipe did not turn out right, that is likely why the recipe did not turn out right. Try again!