Small Batch Focaccia Loaf

Ingredients

• 0.66 cup bread flour (heaping; for the starter)
• 4 oz cold water (plus 3 full tbsp and 1 tsp; for the starter)
• 0.25 tsp yeast (for the starter)
• 1 tsp honey or sugar (for the starter)
• 0.25 cup bread flour (full cup plus 1 full tbsp and 1 full tsp; for the dough)
• 2 tbsp water (room temperature; for the dough)
• 0.5 tsp salt (heaping; for the dough)
• 1 tbsp extra virgin olive oil (plus more to grease hands and pan)
• flaky salt (for topping)
• fresh rosemary (for topping)

Steps

1. 1

   The night before, make the starter by mixing the heaping 2/3 cup bread flour, cold water (4oz + 3 tbsp + 1 tsp), 1/4 tsp yeast, and 1 tsp honey or sugar in a bowl.

2. 2

   Cover the starter and let it rest overnight on the countertop.

3. 3

   The next day, using a fork or your hands, mix all of the starter with the remaining bread flour (1/4 cup + 1 tbsp + 1 tsp), 2 tbsp room temperature water, 1/2 tsp salt, and 1 tbsp extra virgin olive oil.

4. 4

   Mix the dough slightly until combined; no kneading is required.

5. 5

   Cover the dough and let it rest for 30 minutes.

6. 6

   Perform stretch and folds: grab the edge of the dough, stretch it out, and fold it toward the center. Repeat this process 3 times, waiting 15-20 minutes between each session. Use extra oil on your hands to prevent sticking.

7. 7

   Prepare a 9x5 inch metal loaf pan with parchment paper. Grease any exposed sides of the pan with olive oil.

8. 8

   Place the dough into the prepared pan, cover, and let it rest for 1.5 to 2 hours.

9. 9

   Preheat your oven to 420°F (215°C).

10. 10

    Slightly grease your fingertips with olive oil and dimple the surface of the focaccia to create the characteristic holes.

11. 11

    Sprinkle with flaky salt and place the pan on the bottom rack of the oven. Bake for 6 minutes to crisp the bottom.

12. 12

    Remove the pan from the oven, add fresh rosemary to the top, and return it to the middle rack.

13. 13

    Bake for an additional 8-10 minutes or until the top is golden brown, watching carefully to ensure it doesn't burn.

14. 14

    Remove the loaf immediately from the pan onto a wire baking rack. Let it cool for about 10 minutes before slicing.

Notes

Storage: Store in a ziplock bag for up to 4 days in the fridge. Reheat in the microwave or air fryer to restore crispiness. For longer storage, freeze the loaf to maintain freshness. Variations: You can customize the toppings to your preference.

Nutrition per serving

• bread
• focaccia
• no-knead
• small batch
• baking
• vegetarian
• italian
• side dish