Small Batch Mini Focaccia in a Loaf Pan (Made with 1 CUP of Flour)
This scaled down small-batch bread 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.
Ingredients
- 120 grams all-purpose flour (1 cup, aerated and loosely scooped, plus more for dusting)
- 5 grams diamond crystal kosher salt (1 teaspoon + a heaping ½ teaspoon)
- 5 grams sugar (1¼ teaspoons)
- 3 grams instant yeast (1 teaspoon)
- 10 grams extra virgin olive oil (2½ teaspoons)
- 90 grams warm water 90°F (⅓ cup + 2 teaspoons)
- 6-12 grams additional oil for the pan and drizzling on top (1½-3 teaspoons)
- additional salt and/or herbs for topping
Instructions
- Mix. In a medium mixing bowl, whisk together the dry ingredients. Make a well in the center and add the warm water and olive oil. Use a dough whisk or fork to stir the liquid in the center, slowly incorporating flour from the sides of the bowl until a sticky dough forms. Use a bowl scraper or your hand to fold the dough over itself, rotating the bowl as you go until the dough is lumpy, cohesive, and no sneaky dry spots of flour remain. The dough is very, very sticky at this point so do the best you can. Gather the dough in a messy ball in the bottom of the bowl. Cover the bowl and let the dough rest for 15 minutes.
- First fold. Once the dough has rested, perform a set of slap and folds in the bowl. 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 the bowl and let the dough rest for 15 minutes.
- Second fold. Repeat the slap and fold process once more, 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.
- Pre-shape and rise. Spray a loaf pan with cooking spray, then drizzle in approximately 1 tablespoon of 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.
- Dimple and top. Drizzle the top of the dough with a little more olive oil, then use oiled fingers to dimple the dough. Cover the pan and let the dough rise until the dimples fill in slightly and the dough looks airy, another 15 to 20 minutes. Sprinkle with a pinch of flaky salt and/or any toppings you like.
- Preheat. During the final 30 minutes of rise time, preheat the oven to 400°F with a rack in the center position.
- Bake. Bake until golden brown on top, 20 to 25 minutes. Remove from the oven and immediately turn the focaccia out onto a wire rack so the bottom doesn't get soggy. Let it cool at least 10 minutes before slicing.
- Cool. Remove from the oven and run a knife around the edges to loosen the dough if needed, then turn it out onto a wire rack. This prevents the bottom from getting soggy as it cools.
NOTE: This is a modified version of the "slap and fold" technique. When you scoop the dough up your fingertips should be curved underneath it, pointing toward your body. When you lift the dough, rotate your wrist so your thumb is pointing up — almost like you're holding a cup or giving a thumbs up. Then "slap" the dough on the side of the bowl nearest to you and fold it away from you. Totate the dough 90 degrees between each fold so you're folding in both directions.
The non-stick spray prevents sticking, while the drizzle of olive oil gives the mini focaccia a gorgeously crispy bottom.
RECIPE NOTES
- How to measure ingredients: 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!
- Baking alternatives: 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.
- How to store: Honestly, don’t. Because focaccia is so oily and salty, it's best eaten on the day you make it. The salt draws moisture out of the bread, which means after 24 hours it becomes quite dry.
- If your kitchen is cold: The focaccia might rise slowly. Place the loaf pan on top of the preheating oven so the yeast benefits from the residual heat.