Small Batch Focaccia

• total time: 2 hours 47 minutes

Ingredients

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Starter:

2/3 heaping cups bread flour

4oz + 3 full tbsp +1 tsp Cold water

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*

2 full tbsp water (room temp)

1/2 heaping tsp salt

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

Directions

The night before, make starter simply by mixing bread flour, cold 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, 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 doesnt 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:

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).