After many requests we are finally sharing a Focaccia recipe that uses All Purpose Flour. This small batch Focaccia Bread is perfect if you are baking just for one or even for 2 (there will not be any leftovers if you share!). Just like our other focaccia recipes, this one is very easy to follow and will yield an incredible result! Please scroll below for the full detailed recipe.
What will you need?
For the starter also called poolish:
All Purpose flour: this recipe was specifically created to suit the qualities of All Purpose flour.
Water: depending on the season the temperature of the water will vary. In winter time we use lukewarm water, during summer the cold one is recommended. This recipe contains slightly less water than the rest of our focaccia recipes.
Yeast: whether you use “instant yeast” or “active dry yeast” it doesn’t really matter for this purpose. The main difference between the two kinds is that “active dry yeast” needs to be activated in warm water and sugar or honey prior to being used. Whereas “instant yeast” can be used right away.
Honey or sugar: yeast loves sugar, so whether you use active dry yeast or instant yeast, we recommend adding it so it feeds the yeast. To make it easy we simply dissolve the honey or sugar in the water.
Additional ingredients for the final dough:
Poolish: that was made the day before
Salt: for flavor since this is a savory focaccia.
Extra virgin olive oil: also known as EVOO or EVO oil. We recommend the extra virgin olive oil instead of the simple “olive oil” because it’s much flavorful. Depending on the brand, EVO oil is pure whereas simple olive oil is mixed with other oils.
Instructions:
The night before make starter simply by mixing flour, water, yeast and honey. Cover and let rest overnight on the countertop.
The day after, using a fork or your hands, mix in the starter, the rest of the flour and the water. Then add salt and finally, add the EVO oil. NO KNEADING required.
Cover and let rest for 20 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights “focaccia” to see how I do it, it’s very simply, I promise).
Repeat this 3 times every 15-20 minutes.
Then let rest the dough for 1.5 hours.
After this, divide and shape the dough into 8- 9 balls.
Layer baking pan with parchment paper and Grease with extra virgin olive oil abundantly.
Place the dough in the pan covered with parchment paper (make sure to grease the sides with some EVO oil) that are not covered from the parchment paper, so the dough doesn’t stick) and let rest the dough for 1.5-2 hours.
Preheat oven at 420°F.
Slightly grease your fingertips with EVO oil and dimpling the Focaccia (the famous holes). Add some flaky salt and bake for 6 minutes on the bottom rack (so the bottom crisps up). Take it out, add the fresh rosemary and back in the oven in the MIDDLE rack for an additional 8-10 minutes or until golden on top (check so it doesn’t get burnt). Remove immediately onto baking rack and let cool for 10 or so minutes before cutting.
Why is my dough so sticky? Should I add more flour?
This is a high hydration dough, which means that there is a high water content. If you divide the total amount of water by the total amount of flour in this specific recipe, you will find out that the percentage of hydration of this recipe is 80%. Here is where the stretch and folds will be helpful: not only they help with gluten development but they will also make the dough easier to handle. So please do NOT add any more flour, otherwise you will end up with a more dense and drier focaccia bread.
Why do we let it rest for so long?
There are different reasons why we prefer it this way: first, it helps with digestion because we use less yeast and his makes for longer resting hours. Second, the flavor and texture improve much more when letting rest at least 12 hours.
What pan should you use?
Highly recommend a metal pan instead of a glass one, because it holds the heat differently and will yield a very crispy focaccia on the bottom.
How to store it?
The best way to store focaccia is to let it cool completely, then put in freezer safe ziplock bags. If you leave it on the countertop uncovered, it will dry out and harden.
To reheat the focaccia, you can go two ways. You can microwave on the “defrost” option for a minute or so. Or, alternatively, you can place it in the air fryer for 4 minutes at 360F.
Notes:
-you can top the focaccia however you prefer it.
Equipment
- Metal Loaf pan (9x5 inches)
- Parchment paper
Ingredients
- Ingredients:
- Starter:
- 2/3 cups 100gr heaping AP flour
- 4 oz + 3 full tbsp + 1 tsp 100gr Cold water
- 1/4 tsp yeast
- 1 tsp honey or sugar
- Dough:
- All the starter
- 1/4 full cup + 1 full tbsp +1 tsp 50gr AP flour
- 1 tbsp room temp (12gr) water
- 1/2 heaping tsp 5gr salt
- 1 full tbsp EVO oil plus some more to grease your hands when doing stretch and folds
- Additional:
- EVO oil
- Flaky salt
- Fresh rosemary
Instructions
- The day before make starter simply by mixing bread flour, cold water, yeast, and honey. Cover and let rest on the countertop for 4 hours then place in the fridge overnight.
- The day after: Using a fork or your hands, mix in the starter, the rest of the flour, water, the salt and EVO oil.NO KNEADING required, just mix it a little.
- Cover and let rest for 30 minutes. Start doing some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia tutorial" to see how I do it, it's very simply, I promise).Repeat this 3 times every 15-20 minutes.
- Place the dough in the pan covered with parchment paper (make sure to grease the sides with some EVO oil) that are not covered from the parchment paper, so the dough doesn't stick) and let rest the dough for 1.5-2 hours.
- Preheat oven at 420°F.Slightly grease your fingertips with EVO oil and dimpling the Focaccia (the famous holes). Add some flaky salt and bake for 6 minutes on the bottom rack (so the bottom crisps up). Take it out, add the fresh rosemary and back in the oven in the MIDDLE rack for an additional 8-10 minutes or until golden on top (check so it doesn't get burnt). Remove immediately onto baking rack and let cool for 10 or so minutes before cutting.
Notes
Notes:-you can top the focaccia however you prefer it.-store focaccia in ziplock back for up to 4 days in the fridge (just warm it up in the microwave or air fryer if you'd like it crispy). Or you could freeze it (which is what we usually do as it stays fresher).