Small Batch Focaccia
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Recipe Intro From betweenespressoandprosecco
This Small Batch Focaccia is golden, airy, and crisp-edged perfection—just the right amount when you’re craving fresh-baked bread without the commitment of a full tray. Made with a simple overnight starter (poolish), this focaccia requires no kneading, just a few gentle stretch-and-folds and a whole lot of olive oil. Baked in a loaf pan, it’s perfect for slicing, dipping, or sandwiching—plus it’s wildly impressive for minimal effort.
- Recipe Card
Recipe Card
ingredients
Starter (Poolish):
- 2/3 heaping cup bread flour
- 4 4 ounces + 3 tablespoons + 1 teaspoon cold water
- 1/4 teaspoon active dry yeast
- 1 teaspoon honey (or granulated sugar)
ingredients
Dough:
- All of the starter (above)
- 1/4 heaping cup + 1 tablespoon + 1 teaspoon bread flour
- 2 tablespoons room temperature water
- 1/2 heaping teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil, plus more for greasing
ingredients
To Finish:
- Parchment paper
- 9x5-inch metal loaf pan
- Extra virgin olive oil
- Flaky salt
- Fresh rosemary (optional)
Method
Day 1 – Make the Starter & Dough:
Step 1
Check your yeast: Make sure it's fresh and active.
Step 2
Make the starter: Mix bread flour, cold water, yeast, and honey in a bowl. Cover and let sit at room temperature for 5–6 hours, until tripled in volume and bubbly on top.
Step 3
Make the dough: Add the remaining flour, water, and salt to the starter. Mix until combined, then drizzle in the olive oil and mix again until incorporated. No kneading required!
Step 4
Stretch and fold: Let dough rest for 30 minutes. Then, with greased hands, gently stretch the dough up and fold it over itself a few times until it resists. Flip seam-side down and shape into a loose ball.
Step 5
Chill: Cover and refrigerate overnight.
Day 2 – Shape, Proof & Bake:
Step 1
Shape & proof: Line a loaf pan with parchment paper and drizzle with olive oil. Shape chilled dough into a ball, place in pan, and brush the top with olive oil. Cover with plastic wrap and let rise for 3.5–4 hours at room temperature.
Step 2
Preheat the oven to 425°F.
Step 3
Dimple & season: Grease your fingertips and press into the dough to create dimples. Drizzle more olive oil, and sprinkle with flaky salt and rosemary (if using).
Step 4
Bake on the bottom rack for 10–12 minutes, until the base is crisp.
Step 5
Move to the middle rack and bake for another 5–7 minutes, until golden and crisp on top.
Step 6
Cool: Remove from pan and discard parchment. Let cool on a wire rack for at least 20 minutes before slicing.