Small Batch Focaccia
Small Batch Focaccia
Ingredients
For the Dough
- 1/2 cup warm water, (105-115°F)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon active dry yeast
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
For Topping
- 2 tablespoons olive oil, divided
- 1/2 teaspoon flaky sea salt
Instructions
- 1
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a medium mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour the activated yeast mixture and 1 tablespoon of olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. It should be slightly sticky. Form the dough into a ball.
⏱️ 7 min
- 4
Lightly grease a clean bowl with a small amount of olive oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising for the second time, preheat your oven to 400°F. Generously grease an 8x4-inch loaf pan or a similar small baking dish with 1 tablespoon of olive oil, ensuring the sides are well coated.
⏱️ 15 min•🌡️ 400
- 6
Gently punch down the risen dough and transfer it to the prepared loaf pan. Drizzle the remaining 1 tablespoon of olive oil over the dough. Using your fingertips, gently press deep indentations all over the surface of the dough. Sprinkle generously with flaky sea salt.
⏱️ 5 min
- 7
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 400
- 8
Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Focaccia
Ingredients
For the Dough
- 1/2 cup warm water, (105-115°F)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon active dry yeast
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
For Topping
- 2 tablespoons olive oil, divided
- 1/2 teaspoon flaky sea salt
Instructions
- 1
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a medium mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour the activated yeast mixture and 1 tablespoon of olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. It should be slightly sticky. Form the dough into a ball.
⏱️ 7 min - 4
Lightly grease a clean bowl with a small amount of olive oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising for the second time, preheat your oven to 400°F. Generously grease an 8x4-inch loaf pan or a similar small baking dish with 1 tablespoon of olive oil, ensuring the sides are well coated.
⏱️ 15 min•🌡️ 400 - 6
Gently punch down the risen dough and transfer it to the prepared loaf pan. Drizzle the remaining 1 tablespoon of olive oil over the dough. Using your fingertips, gently press deep indentations all over the surface of the dough. Sprinkle generously with flaky sea salt.
⏱️ 5 min - 7
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 400 - 8
Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 10 min