SMALL BATCH FOCACCIA

Serves 1
instagram.com

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 night before, make the starter by mixing bread flour, cold water, yeast, and honey. Cover and let rest overnight on the countertop.
  3. 3The night before, make the starter by mixing bread flour, cold water, yeast, and honey. Cover and let rest overnight on the countertop.
  4. 4The 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.
  5. 5The 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.
  6. 6The 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.
  7. 7Cover the dough and let it rest for 30 minutes.
  8. 8Cover the dough and let it rest for 30 minutes.
  9. 9Cover the dough and let it rest for 30 minutes.
  10. 10Start 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.
  11. 11Start 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.
  12. 12Start 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.
  13. 13Place 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.
  14. 14Place 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.
  15. 15Place 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.
  16. 16Let the dough rest for 1.5-2 hours.
  17. 17Let the dough rest for 1.5-2 hours.
  18. 18Let the dough rest for 1.5-2 hours.
  19. 19Preheat the oven at 420°F (215°C).
  20. 20Preheat the oven at 420°F (215°C).
  21. 21Preheat the oven at 420°F (215°C).
  22. 22Slightly grease your fingertips with EVO oil and dimple the focaccia to create the famous holes.
  23. 23Slightly grease your fingertips with EVO oil and dimple the focaccia to create the famous holes.
  24. 24Slightly grease your fingertips with EVO oil and dimple the focaccia to create the famous holes.
  25. 25Add some flaky salt.
  26. 26Add some flaky salt.
  27. 27Add some flaky salt.
  28. 28Bake for 6 minutes on the bottom rack for a crispy bottom.
  29. 29Bake for 6 minutes on the bottom rack for a crispy bottom.
  30. 30Bake for 6 minutes on the bottom rack for a crispy bottom.
  31. 31Take 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.
  32. 32Take 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.
  33. 33Take 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.
  34. 34Remove immediately onto a baking rack and let cool for about 10 minutes before cutting.
  35. 35Remove immediately onto a baking rack and let cool for about 10 minutes before cutting.
  36. 36Remove immediately onto a baking rack and let cool for about 10 minutes before cutting.

Ingredients

  • 0.66 heaping cups bread flour
  • 0.66 heaping cups bread flour
  • 0.66 heaping cups bread flour
  • 4 oz cold water
  • 4 oz cold water
  • 4 oz cold water
  • 3 full tbsp cold water
  • 3 full tbsp cold water
  • 3 full tbsp cold water
  • 1 tsp cold water
  • 1 tsp cold water
  • 1 tsp cold water
  • 0.25 tsp yeast
  • 0.25 tsp yeast
  • 0.25 tsp yeast
  • 1 tsp honey or sugar
  • 1 tsp honey or sugar
  • 1 tsp honey or sugar
  • 0.25 full cup bread flour
  • 0.25 full cup bread flour
  • 0.25 full cup bread flour
  • 1 full tbsp bread flour
  • 1 full tbsp bread flour
  • 1 full tbsp bread flour
  • 1 full tsp bread flour
  • 1 full tsp bread flour
  • 1 full tsp bread flour
  • 2 full tbsp water
  • 2 full tbsp water
  • 2 full tbsp water
  • 0.5 heaping tsp salt
  • 0.5 heaping tsp salt
  • 0.5 heaping tsp salt
  • 1 full tbsp EVO oil
  • 1 full tbsp EVO oil
  • 1 full tbsp EVO oil
  • EVO oil
  • EVO oil
  • EVO oil
  • flaky salt
  • flaky salt
  • flaky salt
  • fresh rosemary
  • fresh rosemary
  • 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.