Small Batch Focaccia Bread
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I made this three times in three days and it was too good to keep to myself so I had to share. It's pillowy, it's soft, and you won't be able to stop eating it.
Equipment
- Small pan, (I used an 18cmx12cm pan)
Ingredients
- 250 g bread flour, (See Note 1)
- 4 g instant dried yeast, (See Note 2)
- 3 g salt
- 230 g warm water, (170ml cold, 60ml boiling)
- 30 g extra virgin olive oil
For baking
- 15 g extra virgin olive oil
- 15 g cold butter, for greasing (See Note 3)
- 2 cloves garlic, crushed
- 1 sprig sprig fresh rosemary, leaves only
Instructions
Mix ingredients
- Mix 250 g bread flour, 4 g instant dried yeast, 3 g salt with a fork.
- Add 230 g warm water and 30 g extra virgin olive oil to the flour mixture. Mix with a wooden spoon until combined and sticky.
- Cover with a tea towel and let rest for 30 minutes.
First fold
- Once rested, wet your fingers and fold the dough from the outside to the inside up to a dozen times. Turn the dough slightly each time so you fold a new section.
- Rest for a further 30-60 minutes (This depends on the humidity. It should grow in size at least 150%).
Second fold
- Grease a small non-stick pan well with the 15 g cold butter
- Pour the dough into the pan. Fold the dough vertically then horizontally and gently stretch to fit the pan.
- Cover and rest for 30-60 minutes (It should grow again). Once rested and risen, the dough should wobble inside the dish.
Prepare to bake
- Wet your fingers and gently dimple the dough.
- Mix 2 cloves garlic, 1 sprig sprig fresh rosemary, 15 g extra virgin olive oiltogether then pour over the dimples.
- Bake for 20min @180°C (360°F). It should rise again slightly and be golden brown on top.
Notes
Note 1 - Flour
You could also use all-purpose flour here, however it will turn out slightly more dense (nothing too noticeable though). Bread flour also has a higher protein content, so if this is an important factor for you, I would suggest trying to get your hands on bread flour.
Note 2 - Yeast
To check your yeast isn't expired, add a teaspoon to about a cup of water. It should bubble. If it doesn't, it's expired and I recommend getting a new one if you want the focaccia to work.
Note 3 - Butter
I have tried this recipe by preparing the pan a couple of different ways. By greasing with cold butter, I found that I was able to get into the crevices better which meant the bread fell out of the pan after baking. With oil, the bread stuck to the pan on the side as the oil drizzled down to the bottom.
I used a small piece of baking paper with the butter to spread it on the pan like a paintbrush.
Store
Best eaten fresh, but you can store in a container at room temperature for up to 2 days, or in the fridge for up to 4.
Nutrition
Calories: 357kcalCarbohydrates: 46gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 8mgSodium: 317mgPotassium: 79mgFiber: 2gSugar: 0.2gVitamin A: 95IUVitamin C: 0.5mgCalcium: 14mgIron: 1mg
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