Small Batch Mini Focaccia in a Loaf Pan (Made with 1 CUP of Flour)
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. Volume measurements are included in the blog post.
Ingredients
- 120 grams all-purpose flour
- 5 grams diamond crystal kosher salt
- 3 grams instant yeast
- 5 grams sugar
- 10 grams extra virgin olive oil
- 90 grams warm water
- additional oil for the pan and drizzling on top
- additional salt and/or herbs for topping
Instructions
- Combine flour, salt, yeast, and sugar, in a medium-sized bowl. Make a well in the center and add warm water and oil. Use a dough whisk, 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.
- 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 4-6 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 curved 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 (4-6 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 tablespoon 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 it rise at room temperature until doubled in size and quite puffy, about 1 hour.
- After an hour, the dough should have increased slightly in size and will have filled out more of the pan. 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 minutes until the dough is airy and bubbly and has filled in the bottom of the pan.
- During the final 30 minutes of rising, preheat the oven to 400°F with a rack in the center position.
- 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 20-23 minutes until golden brown on top.
- 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.
The non-stick spray prevents sticking, while the drizzle of olive oil gives the mini focaccia a gorgeously crispy bottom.
If the focaccia is rising slowly, place the loaf pan on top of the preheating oven so the yeast benefits from the residual heat.
RECIPE NOTES
- If you are measuring with cups, it is super important that you measure the ingredients properly. See my guide to measuring as accurately as possible by volume for how to do this. If you measure with cups/teaspoons and the recipe did not turn out right, that is likely why. Try again!
- For a thin and crispy version of this recipe, bake on a sheet pan instead of in a loaf pan so you can stretch it thinner while dimpling. Bake time remains the same.
- Because of how oily and salty focaccia is, it's best eaten on the same day you make it. The salt draws moisture out of the bread, which means after 24 hours it becomes quite dry.