Mini Focaccia
This Mini Focaccia recipe yields the perfect small batch, boasting a golden, crunchy exterior and a soft, chewy interior. It's ready in just 2 hours and baked conveniently in a loaf pan, using an easy no-knead dough. Ideal for dipping into flavorful oils or crafting delicious sandwiches, this focaccia is simple to make for even beginner bread makers.
Instructions
- 1
In a large bowl, combine all purpose flour (125 g), instant yeast (1 teaspoon), salt (0.5 teaspoon), and sugar (0.25 teaspoon). Stir well.
- 2
Pour in warm water (0.5 cup) while stirring with a wooden spoon until well combined and a sticky, shaggy dough forms.
- 3
Cover with plastic wrap and let rest for mins (15) in a warm place.
- 4
After mins (15), using a wet hand, complete one set of stretch and folds by gently lifting one side of the dough, stretching it up, and folding it over toward the middle. Repeat 4-5 times until folded like a small package.
- 5
Drizzle the top lightly with [extra virgin olive oil], cover, and let rest in a warm place for mins (45), until the dough doubles or triples in size.
- 6
Line a loaf pan with parchment paper, drizzle with [extra virgin olive oil], and transfer the dough. Using oily fingers, gently stretch the dough to fit the pan.
- 7
Cover with plastic wrap and rest for mins (30), until the dough has risen and stretched into the pan.
- 8
Preheat oven to 220°C. Drizzle the top with [extra virgin olive oil] and use oiled fingers to make dimples, keeping air bubbles intact.
- 9
Sprinkle with [flaky salt] and [fresh rosemary leaves], gently pressing them into the dough. Rest for mins (10) while the oven heats.
- 10
Bake for mins (20) to mins (25), until golden brown and crunchy on top.
- 11
Remove from oven and transfer to a wire rack to cool for mins (10). Slice and serve.
Nutrition Facts
Per portion
Macronutrients
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