Only 1 cup of flour is all you need! #breadrecipe
This easy small batch focaccia recipe is made in a loaf pan! And it’s a no-knead bread recipe so the dough mixes up quickly! Made with just six simple ingredients.
For the full printable recipe: https://www.bostongirlbakes.com/small-batch-focaccia/
Ingredients
For the dough:
1 cup (120 g) all-purpose flour
½ teaspoon fine sea salt
½ teaspoon instant yeast
½ cup (120 ml) lukewarm water
For the assembly:
3 teaspoons olive oil divided
1 teaspoon minced fresh rosemary
Pinch of kosher salt
Instructions
In a large bowl, whisk together the flour, salt, and yeast. 1 cup (120 g) all-purpose flour ½ teaspoon fine sea salt ½ teaspoon instant yeast
Add the water. Using a rubber spatula, stir until the water is incorporated and a wet, sticky dough is formed. ½ cup (120 ml) lukewarm water
Cover the bowl with a damp towel (or plastic wrap) and set aside in a warm, draft free place to rise for 1 to 1 ½ hours, until the dough has doubled in size.
Line a 8 ½” x 4 ½” loaf pan with parchment paper or grease with nonstick cooking spray. Pour 1 teaspoon of the oil into the loaf pan. Scrape the dough into the loaf pan and turn to coat in the oil.
Drizzle on the remaining 2 teaspoons of oil. With lightly greased hands, press down on the dough to dimple and stretch the dough outward into the corners of the pan. It's ok if it doesn't stretch to the corners. Cover and let rise for about 1 hours until noticeably puffy, bubbly, and larger in size. 3 teaspoons olive oil
Nearing the end of the second rise, sprinkle on the rosemary and salt. Dimple the dough again to gently stretch the dough and allow the toppings to sink in. 1 teaspoon minced fresh rosemary Pinch of kosher salt
Preheat the oven to 425℉ (220℃) and position a rack in the center of the oven.
Bake for 20 minutes until golden on top and crisp on the bottom. Remove the pan from the oven and transfer to a wire rack. Let cool for 10 minutes then remove from the pan and cut into squares.
Notes
Make ahead: Yes you can start this recipe the day before and make the dough ahead of time and let rest in the fridge covered.
Storage: You can store leftovers covered, wrapped well in plastic wrap at room temperature for 2 days.
Freezing: Or you can also freeze leftovers (if there are any!) for up to 3 months. I always wrap any baked goods first in plastic wrap and then store in plastic bag. You can thaw unwrapped at room temperature. I like to warm any bread slices up in the oven before enjoying.
Pan Size: You can also use a 9x5 loaf pan, your bread may not be as thick or don't spread quite to the edges. If you don't have a loaf pan, you can try using a quarter sheet pan. The dough won't quite stretch to the pan's edges though.
#focaccia
For the full printable recipe: https://www.bostongirlbakes.com/small-batch-focaccia/
Ingredients
For the dough:
1 cup (120 g) all-purpose flour
½ teaspoon fine sea salt
½ teaspoon instant yeast
½ cup (120 ml) lukewarm water
For the assembly:
3 teaspoons olive oil divided
1 teaspoon minced fresh rosemary
Pinch of kosher salt
Instructions
In a large bowl, whisk together the flour, salt, and yeast. 1 cup (120 g) all-purpose flour ½ teaspoon fine sea salt ½ teaspoon instant yeast
Add the water. Using a rubber spatula, stir until the water is incorporated and a wet, sticky dough is formed. ½ cup (120 ml) lukewarm water
Cover the bowl with a damp towel (or plastic wrap) and set aside in a warm, draft free place to rise for 1 to 1 ½ hours, until the dough has doubled in size.
Line a 8 ½” x 4 ½” loaf pan with parchment paper or grease with nonstick cooking spray. Pour 1 teaspoon of the oil into the loaf pan. Scrape the dough into the loaf pan and turn to coat in the oil.
Drizzle on the remaining 2 teaspoons of oil. With lightly greased hands, press down on the dough to dimple and stretch the dough outward into the corners of the pan. It's ok if it doesn't stretch to the corners. Cover and let rise for about 1 hours until noticeably puffy, bubbly, and larger in size. 3 teaspoons olive oil
Nearing the end of the second rise, sprinkle on the rosemary and salt. Dimple the dough again to gently stretch the dough and allow the toppings to sink in. 1 teaspoon minced fresh rosemary Pinch of kosher salt
Preheat the oven to 425℉ (220℃) and position a rack in the center of the oven.
Bake for 20 minutes until golden on top and crisp on the bottom. Remove the pan from the oven and transfer to a wire rack. Let cool for 10 minutes then remove from the pan and cut into squares.
Notes
Make ahead: Yes you can start this recipe the day before and make the dough ahead of time and let rest in the fridge covered.
Storage: You can store leftovers covered, wrapped well in plastic wrap at room temperature for 2 days.
Freezing: Or you can also freeze leftovers (if there are any!) for up to 3 months. I always wrap any baked goods first in plastic wrap and then store in plastic bag. You can thaw unwrapped at room temperature. I like to warm any bread slices up in the oven before enjoying.
Pan Size: You can also use a 9x5 loaf pan, your bread may not be as thick or don't spread quite to the edges. If you don't have a loaf pan, you can try using a quarter sheet pan. The dough won't quite stretch to the pan's edges though.
#focaccia
