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close up of a mini focaccia cut in half

loaf pan focaccia [scaled down recipe]

Rebecca
This scaled down recipe uses just one cup of flour to make a mini focaccia that bakes up golden brown and fluffy on top with a crispy bottom in a standard loaf pan.
Update 3/10/21 — I've given this recipe a makeover to increase the hydration of the dough so it's easier to work with and produces an airier focaccia with a more reliable rise. See notes for the original recipe adjustments.
4.5 from 8 votes
Prep Time 30 mins
Cook Time 20 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 20 mins
Course Side Dish
Cuisine Italian
Servings 1 loaf

Ingredients
  

  • 120 grams all-purpose flour (1 cup, loosely packed and leveled off)
  • 5 grams diamond crystal kosher salt (¾ teaspoon, use ¼+⅛ tsp of another brand)
  • 3 grams instant yeast (1 teaspoon)
  • 5 grams sugar (1 teaspoon)
  • 10 grams olive oil (2 teaspoons)
  • 90 grams water, lukewarm (⅓ cup)
  • additional oil for the pan and drizzling on top
  • additional salt and/or herbs for topping

Instructions

  • Combine flour, salt, and sugar, in a medium sized bowl and mix with your hand to evenly distribute. Make a well in the center and add warm water. Sprinkle yeast on top and let bloom for 30-60 seconds. Add oil, then use a fork or small spatula to stir the liquid in the center, slowly incorporating flour from the sides of the bowl until a sticky dough forms.
    CORRECTION: In the video you'll see me add yeast and then water. It should be the other way around. Oops!
  • Switch to a bowl scraper or spatula and begin folding the dough over itself, rotating the bowl as you go until the dough is cohesive and no lumps or dry spots remain. The dough is very, very sticky at this point so do the best you can — just keep folding for about 30-60 seconds until the dough is somewhat in the shape of a ball.
  • Cover the dough and let it rest 15 minutes.
  • Then, with a damp hand, scoop the dough up, slap it down in the bowl and fold it over itself away from you. Repeat the folding process 10-12 times until the dough feels like it has tightened up slightly. Wet your hand as needed so the dough doesn't stick to you.
    Cover and let rest for 15 minutes.
    NOTE: This is a modified version of the "slap and fold" technique. When you scoop the dough up your fingertips should be cuved under, pointing toward your body. When you pick the dough up, rotate your wrist so your thumb is up — almost like you're holding a cup. Then "slap" the dough on the near side of the bowl and fold it away from you. The idea is to rotate the dough 90 degrees between each fold so you're folding in both directions. This builds structure in the dough and you will feel it tightening up as you work.
  • Repeat the folding process one last time (10-12 folds). The dough will still be pretty squishy and sticky, but should be smoother and have more structure to it than the earlier sets of folds.
    Spray a loaf pan with cooking spray, then drizzle in approximately 1 TBSP olive oil. Transfer the dough from the bowl to the pan, using oiled fingers to gently stretch the dough into a loose rectangle shape. It won't reach the edges of the pan yet.
    Cover and let rise at room temperature (70°-75°F) 1 hour.
  • After an hour, the dough should have increased slightly in size. Oil your fingers and dimple and stretch the dough into all the corners of the pan. Press your fingers down into the dough until they hit the bottom of the pan, then spread them out. It's okay if you tear the dough in a few places.
    Cover, and let rise for another 30-60 minutes until the dough is airy and bubbly and has filled in the bottom of the pan.
  • During the final 30-60 minutes of rising, preheat the oven to 400°F with a rack in the center position.
    (If your loaf seems to be rising slowly, place the loaf pan on top of the preheating oven so the yeast benefits from the residual heat.)
  • Right before placing it in the oven, drizzle on a little more olive oil and sprinkle the surface of the dough with flaky salt, herbs, or any toppings of your choosing, and bake for 20 minutes until golden brown on top.
    If after 20 minutes it's still looking pale, bake for an additional 5 minutes.
  • Remove from the oven and run a knife around the edges to loosen the dough and turn it out onto a cooling rack. Let cool at least 15 minutes before slicing.

Video

Notes

  • If you are using a different brand of salt, use half the amount by volume. Diamond Crystal Kosher Salt has larger grains and you need less of finer salts to achieve the same results. If measuring by weight it's 5 grams of salt no matter what salt brand you're using.
  • Original recipe: Had only 77 grams water and 3 grams of sugar. Folded 3x every 10 mins for 30 mins. Baked at 425°F instead of 400°F. Rest of the recipe follows exactly. 
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