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:
Bread flour: highly recommend this over All Purpose flour because this recipe calls for a high content of water and long resting time. Bread flour contains a higher amount of protein which is necessary for this kind of recipe.
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, like many of our focaccia recipes, calls for a high content of water and the term for this is “high hydration” dough. It yields soft and fluffy dough.
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.
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 this 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.
-store focaccia in a 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).
AIR FRYER FOCACCIA BREAD
Ingredients
- Starter:
- 2/3 heaping cups Bread flour (100gr)
- 4 oz + 3 full tbsp +1 tsp Cold water (100gr)
- 1/4 tsp yeast
- 1 tsp honey or sugar
- Dough:
- All the starter
- 1/4 full cup + 1 full tbsp+ 1 full tsp bread flour (50gr)
- 2 full tbsp water (20gr) room temp
- 1/2 heaping tsp salt (5gr)
- 1 full tbsp EVO oil plus some more to grease your hands when doing stretch and folds
- Additional:
- Metal Loaf pan 9x5 inches
- Parchment paper
- 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 (preferably in a warm spot) for about 5-6 hours. Then place in the fridge for the rest of the night.
- The day after:
- Using a fork or your hands, mix in the cold starter, the rest of the flour, water, and salt.
- NO KNEADING required, just mix it a little.
- Cover and let rest for 1 hour.
- Do 1 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). Do this until the dough start to be resistant when pulling. Flip seaside down, shape into a ball and 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 and let rest the dough for 1.5-2 hours in a warm place.
- Preheat air fryer at 400°F for 5 minutes. Set air fryer at 380°F, place the Focaccia in it with the parchment paper and bake for 3-4 minutes.
- In the meantime, grease your hands and drizzle some extra virgin olive oil on the dough and dimple (make the "holes" with the tip of your fingers). Sprinkle some flaky salt.
- Take it out, add the rosemary (trying to insert in the dimples) and bake for 2 minutes. Flip the Focaccia upside-down and finish baking for an additional 3-5 minutes or until golden and crispy on both sides (it depends on your preference, some like it fully golden and crispy, some want it slightly crispy). Take it out and place it on an oven rack. Let cool 5-10 minutes and then serve!
Notes
Some of the rosemary will fall when you will flip it, just add some more when you take it out.
Store focaccia in a 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).
Store focaccia in a 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).
Hi. I tried this recipe and it turned out great. How do I double this recipe.
Should I double the starter and the dough and the timing for baking.
Thanks in advance.
Hi there, sorry for the late reply. I am so glad that you liked it. Yes feel free to double the recipe (for the starter you will be doing 200gr of flour and 200gr water; the day after add 100gr of flour and 40gr water). I will be posting a basic focaccia recipe here on the blog for a 10 inch cast iron pan. Will make sure to post the link under this comment for easy access. Thank you for trying our recipe and for your feedback.