Delicious Small-Batch Focaccia: Fresh Bread Made Easy
Enjoy the delightful taste of homemade focaccia with this easy small-batch recipe, perfect for satisfying your bread cravings without the need for large quantities. Ideal for intimate gatherings or a cozy dinner, this focaccia boasts a crispy crust, airy interior, and aromatic herb-infused flavor.
Ingredients
For the Dough:
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon instant yeast
- 1/2 cup (120ml) warm water (about 100°F)
- 1 tablespoon olive oil, plus extra for greasing
For the Topping:
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- Coarse sea salt, for sprinkling
Instructions
Prepare the Dough:
- In a medium bowl, combine the flour, salt, and yeast.
- Add the warm water and 1 tablespoon of olive oil. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature for about 1 hour, or until doubled in size.
Shape the Dough:
- Generously grease a 9x5-inch loaf pan or an 8x8-inch baking pan with olive oil.
- Transfer the risen dough to the prepared pan. Using your fingertips, gently stretch and press the dough to fit the pan, creating dimples on the surface.
- If the dough resists stretching, let it rest for 5-10 minutes to relax the gluten, then try again.
Second Rise:
- Cover the pan and let the dough rise for another 30 minutes, or until puffy.
- Meanwhile, preheat your oven to 450°F (232°C).
Add Toppings:
- Drizzle 1 tablespoon of olive oil over the surface of the dough, ensuring it pools in the dimples.
- Sprinkle the chopped rosemary and coarse sea salt evenly on top.
Bake:
- Place the pan in the preheated oven and bake for 15-20 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
- For an extra crispy crust, you can remove the focaccia from the pan during the last 5 minutes of baking and place it directly on the oven rack.
Cool and Serve:
- Remove the focaccia from the oven and let it cool in the pan for 5 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Enjoy your homemade small-batch focaccia as a side dish, sandwich bread, or simply dipped in olive oil and balsamic vinegar.
Tips for Perfect Focaccia
Water Temperature: Ensure the water is warm (about 100°F) but not hot, as high temperatures can kill the yeast.
Herb Variations: Feel free to experiment with different herbs such as thyme, oregano, or basil to suit your taste.
Additional Toppings: Customize your focaccia by adding toppings like cherry tomatoes, olives, caramelized onions, or grated cheese before baking.
Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a low-temperature oven.