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Easy Small Batch Focaccia Recipe

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This Easy Small Batch Focaccia recipe yields a light, fluffy, and tender Italian bread perfect for a quick snack or to accompany meals. It uses simple ingredients like active dry yeast, all-purpose flour, and olive oil, with a hands-off folding technique that develops gluten without kneading. The focaccia is baked in a small 8-inch pan with steam to create a beautifully crisp crust and a soft interior, topped with flaky salt for a perfect finish.

Ingredients

Dough

  • 1 teaspoon active dry yeast
  • ¾ cup warm water (about 105°F/40°C)
  • 1 ⅔ cups all-purpose flour
  • ¾ teaspoon sea salt
  • 2-3 Tablespoons olive oil (divided)

Topping

  • 1-2 teaspoons flaky salt

Instructions

  1. Activate the yeast: Add the yeast to a medium bowl, then slowly pour the warm water over it. Let the mixture sit for five minutes so the yeast activates and becomes frothy.
  2. Make the dough: Add the flour and sea salt to the yeast mixture and stir until it forms a shaggy, sticky dough. Use a flexible bench scraper, dough whisk, or hands for mixing.
  3. Fold the dough: Without kneading, fold the dough over itself by hooking your fingers or scraper under the dough on the opposite side and pulling it towards you, pressing it into the near side of the dough. Rotate the bowl 90° and repeat 8-10 times until the dough becomes tacky and holds its shape.
  4. Proof the dough: Cover the bowl with a kitchen towel or plastic wrap and place it in a warm spot for about an hour, or until the dough doubles in size.
  5. Prepare the pan: Drizzle at least one tablespoon of olive oil into an 8-inch square baking pan to coat the bottom, adding more if a crispier crust is desired.
  6. Shape the dough: Transfer the risen dough to the oiled pan and gently spread it to cover the bottom, pushing or lightly stretching into the corners without tearing.
  7. Second rise: Lightly cover the dough again and let it rise for 30-40 minutes until visibly puffy.
  8. Preheat and set up steam: Preheat the oven to 425°F (220°C) and place a roasting pan filled with about an inch of water on the bottom rack to create steam for a fluffier crumb.
  9. Add oil and dimple: Drizzle 1-2 tablespoons of olive oil over the dough's surface. Oil your fingertips and press them firmly through the dough all over to create dimples evenly across the bread.
  10. Salt the top: Sprinkle flaky salt evenly across the dimpled surface.
  11. Bake with steam: Bake for 10 minutes with the roasting pan and water in place.
  12. Finish baking: Carefully remove the roasting pan and bake the focaccia for an additional 5-10 minutes until the top is deep golden brown.
  13. Cool and serve: Remove from the oven and let the focaccia cool in the pan for at least 15 minutes before slicing and serving.

Notes

  • Using a flexible bench scraper makes folding easier but using hands or a dough whisk also works.
  • The steam from the water pan is key to a soft and fluffy interior with a crispy crust.
  • Be gentle when stretching the dough to avoid tearing it, preserving the structure for better rise.
  • Flaky salt added on top provides a delightful texture and savory finish.
  • The dough is sticky but will become tackier and more manageable after folding and rising.

Find it online: https://recipeplenty.com/easy-small-batch-focaccia-recipe/