SMALL BATCH FOCACCIA
Serves 1
Directions
- 1The night before, make the starter by mixing bread flour, cold water, yeast, and honey. Cover and let rest overnight on the countertop.
- 2The next day, using a fork or your hands, mix in the starter, the rest of the flour, room temperature water, salt, and EVO oil. No kneading is required, just mix a little.
- 3Cover the dough and let it rest for 30 minutes.
- 4Start doing stretch and folds: grab the dough, stretching it out and then fold it towards the center. Repeat this 3 times every 15-20 minutes.
- 5Place the dough in a metal loaf pan covered with parchment paper. Make sure to grease the sides of the pan not covered by parchment paper with some EVO oil to prevent sticking.
- 6Let the dough rest for 1.5-2 hours.
- 7Preheat the oven at 420°F (215°C).
- 8Slightly grease your fingertips with EVO oil and dimple the focaccia to create the famous holes.
- 9Add some flaky salt.
- 10Bake for 6 minutes on the bottom rack for a crispy bottom.
- 11Take the focaccia out, add the fresh rosemary, and place it back in the oven on the middle rack for an additional 8-10 minutes or until golden on top. Check to ensure it doesn't burn.
- 12Remove immediately onto a baking rack and let cool for about 10 minutes before cutting.
Ingredients
- 0.66 heaping cups bread flour
- 4 oz cold water
- 3 full tbsp cold water
- 1 tsp cold water
- 0.25 tsp yeast
- 1 tsp honey or sugar
- 0.25 full cup bread flour
- 1 full tbsp bread flour
- 1 full tsp bread flour
- 2 full tbsp water
- 0.5 heaping tsp salt
- 1 full tbsp EVO oil
- EVO oil
- flaky salt
- fresh rosemary
Equipment
metal loaf pan (9x5 inches)parchment paperbaking rack
Tips
- You can top the focaccia however you prefer it.
- Store focaccia in a ziplock bag for up to 4 days in the fridge (just warm it up in the microwave or air fryer if you'd like it crispy). Or you could freeze it, which usually keeps it fresher.
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