Mini Forcacia Part Bake/freezing

Ingrédients

@followers ~ M I N I ~ F O C C A C I A ~

F L A T S ~ Makes 6

(Part baked & freeze)

These Mini Focaccia Flats are made with the same dough as my no-knead focaccia, but instead of baking one big loaf, the dough is divided into six smaller rounds. They’re part-baked and frozen, ready to finish in the oven whenever you need them. Perfect as a quick pizza base, brushed with butter for garlic bread, or even served warm as a soft naan-style bread for curries and dips.

Ingredients – Dough

475 ml warm water

2 tsp salt

1 tbsp extra virgin olive oil (plus more for tray and folding)

7g dried yeast

565g strong bread flour

Optional toppings (before part-bake):

Fresh rosemary

Sea salt

Thinly sliced garlic

Method

1. Mix the dough

Add the salt, warm water, olive oil, and yeast to a bowl. Mix well. Add the flour and stir until fully incorporated (no kneading needed). Cover and rest for 30 minutes.

2. Stretch & fold (x4)

With wet or oiled hands, fold the dough into itself 4–6 times. Cover and rest for 30 minutes. Repeat 3 more times (4 rounds total).

3. Divide & shape

Turn the dough onto a floured surface. Cut into 6 equal pieces and shape into rough rounds or ovals.

4. Prove & dimple

Place onto a lined, oiled baking tray. Cover and prove for 30 minutes. Drizzle lightly with more olive oil and press all over with your fingertips to dimple. Add rosemary, garlic, or sea salt if using.

5. Part-bake

Bake at 220°C (200°C fan) for 15 minutes, until set but not fully golden.

6. Cool & freeze

Cool completely. Once cool, freeze flat. Then store either in a food bag or in a tub with baking parchment between each flat to stop them sticking.

7. Finish later

Bake straight from frozen at 220°C for 10 minutes.

Top with pizza toppings 🍕

Brush with garlic butter 🧄

Serve warm with curries or dips 🍛

Notes

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