Homemade Small Batch Focaccia

Homemade Small Batch Focaccia A perfect small-scale focaccia that’s fluffy, golden, and easy to make.

Ingredients:

– 300 ml (1 1/4 cups) warm water (45°C/110°F)

– 6 g (1 1/2 tsp) granulated sugar

– 7 g (2 tsp) active dry yeast

– 310 g (2 1/2 cups) all-purpose flour

– 5 g (1 tsp) salt

– 45 ml (3 tbsp) olive oil, divided

– Optional toppings: rosemary, sea salt, garlic, cherry tomatoes

Details to follow:

Activate the yeast.

Make a mixture of yeast, sugar, and warm water. Allow to settle for approximately five to ten minutes, or until the mixture becomes foamy.

To make dough

In a bowl, combine the flour and the salt. The yeast mixture and thirty milliliters (two tablespoons) of olive oil should be added. Form into a dough that is sticky.

A knead

Use a mixer for three to four minutes or knead by hand for five to six minutes until the mixture is smooth.

Initial Ascent

Put the dough in a basin that has been oiled. Cover and allow to rise for forty-five to sixty minutes, or until it has doubled in size.

Form the dough.

To dimple the surface, punch down the dough and push it onto a pan that is 23 by 23 centimeters (9 by 9 inches) and buttered.

A Second Ascent

Allow to rise for twenty to thirty minutes.

Baking

Add toppings, drizzle with olive oil, and bake at 200 degrees Celsius (400 degrees Fahrenheit) for twenty to twenty-five minutes.

Deliver

Allow to gently cool, then slice and enjoy.

Prep Time: 15 minutes
Rise Time: 1 hour 20 minutes
Cooking Time: 25 minutes
Total Time: 2 hours
Serves: 4–6