Small Batch Focaccia
Small Batch Focaccia
Ingredients
For the Dough
- 1 cup all-purpose flour
- 1/2 teaspoon instant yeast
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup warm water, (105-115°F)
- 1 tablespoon olive oil
For Assembly and Topping
- 2 tablespoons olive oil, divided, plus more for the pan
- 1/2 teaspoon coarse sea salt, or to taste
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and fine sea salt. Add the warm water and 1 tablespoon of olive oil. Mix with a spoon or spatula until a shaggy dough forms. It will be sticky.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
Generously grease a standard loaf pan (approximately 8 1/2 x 4 1/2 inches) with olive oil, ensuring the bottom and sides are well coated. You want a visible layer of oil at the bottom.
⏱️ 2 min
- 4
Gently transfer the risen dough into the prepared loaf pan. Avoid deflating it too much. Use your fingertips to gently stretch the dough to fill the bottom of the pan.
⏱️ 3 min
- 5
Using well-oiled fingertips, press down firmly into the dough to create characteristic dimples across its entire surface. Make sure to press all the way down to the bottom of the pan in some spots.
⏱️ 3 min
- 6
Drizzle 1 tablespoon of olive oil evenly over the dimpled dough. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise for a second time for 30 minutes.
⏱️ 30 min
- 7
Preheat your oven to 400°F (200°C) during the last 10 minutes of the second rise.
⏱️ 10 min•🌡️ 400
- 8
Remove the cover from the focaccia. Drizzle the remaining 1 tablespoon of olive oil over the dough and sprinkle generously with coarse sea salt.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. An instant-read thermometer inserted into the center should read around 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 400
- 10
Carefully remove the focaccia from the oven. Use a small knife or spatula to gently loosen the edges of the baked focaccia from the loaf pan. Immediately transfer the focaccia to a wire rack to cool slightly before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Focaccia
For the Dough
- 1 cup all-purpose flour
- 1/2 teaspoon instant yeast
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup warm water, (105-115°F)
- 1 tablespoon olive oil
For Assembly and Topping
- 2 tablespoons olive oil, divided, plus more for the pan
- 1/2 teaspoon coarse sea salt, or to taste
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and fine sea salt. Add the warm water and 1 tablespoon of olive oil. Mix with a spoon or spatula until a shaggy dough forms. It will be sticky.
⏱️ 5 min - 2
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
Generously grease a standard loaf pan (approximately 8 1/2 x 4 1/2 inches) with olive oil, ensuring the bottom and sides are well coated. You want a visible layer of oil at the bottom.
⏱️ 2 min - 4
Gently transfer the risen dough into the prepared loaf pan. Avoid deflating it too much. Use your fingertips to gently stretch the dough to fill the bottom of the pan.
⏱️ 3 min - 5
Using well-oiled fingertips, press down firmly into the dough to create characteristic dimples across its entire surface. Make sure to press all the way down to the bottom of the pan in some spots.
⏱️ 3 min - 6
Drizzle 1 tablespoon of olive oil evenly over the dimpled dough. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise for a second time for 30 minutes.
⏱️ 30 min - 7
Preheat your oven to 400°F (200°C) during the last 10 minutes of the second rise.
⏱️ 10 min•🌡️ 400 - 8
Remove the cover from the focaccia. Drizzle the remaining 1 tablespoon of olive oil over the dough and sprinkle generously with coarse sea salt.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. An instant-read thermometer inserted into the center should read around 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 400 - 10
Carefully remove the focaccia from the oven. Use a small knife or spatula to gently loosen the edges of the baked focaccia from the loaf pan. Immediately transfer the focaccia to a wire rack to cool slightly before slicing and serving.
⏱️ 5 min