SMALL BATCH FOCACCIA

Serves 1
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Directions

  1. 1The night before, make the starter by mixing bread flour, cold water, yeast, and honey. Cover and let rest overnight on the countertop.
  2. 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.
  3. 3Cover the dough and let it rest for 30 minutes.
  4. 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.
  5. 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.
  6. 6Let the dough rest for 1.5-2 hours.
  7. 7Preheat the oven at 420°F (215°C).
  8. 8Slightly grease your fingertips with EVO oil and dimple the focaccia to create the famous holes.
  9. 9Add some flaky salt.
  10. 10Bake for 6 minutes on the bottom rack for a crispy bottom.
  11. 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.
  12. 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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