Introduction to Small Batch Focaccia Bread
Focaccia bread is more than just a delicious side—it's a culinary game changer for young professionals seeking simplicity without sacrificing flavor. Whether you’re hosting a dinner party or just want to elevate your lunch routine, this small batch focaccia bread recipe allows you to create a delightful, homemade treat without the commitment of a full-sized loaf.
This Italian bread is known for its airy texture and customizable toppings, making it incredibly versatile. Imagine coming home after a long day and whipping up a batch, filling your kitchen with the heavenly aroma of freshly baked bread. Have you ever thought about how easy it would be to impress your friends with a beautiful focaccia topped with colorful cherry tomatoes, fragrant herbs, or even savory olives?
The best part? You don’t need to be a seasoned baker to succeed. The process is straightforward and forgiving, allowing for some creative freedom. Plus, you can find inspiration and tips from reputable sources like King Arthur Baking or BBC Good Food if you need a little extra guidance. With just a few ingredients, you'll have a delicious small batch focaccia bread that meets your culinary needs and suits your busy lifestyle. Let's dive into the recipe and explore the possibilities!
Essential Ingredients You'll Need
Creating the perfect small batch focaccia bread is simpler than you might think! Here’s a list of essential ingredients you’ll need to whip up this delicious treat right in your kitchen.
- Warm Water: ½ cup at a temperature between 105-115°F is critical for activating the yeast.
- Dry Active Yeast: 2 ¼ teaspoon to give your dough that lovely rise and texture.
- Sugar: Just ½ teaspoon to nourish the yeast during proofing.
- All-Purpose Flour: 1 ¼ cups forms the base of your dough, ensuring a delightful chewiness.
- Olive Oil: You'll need 2 tablespoon (1 for the dough and 1 for the pan) to achieve that golden crust and moist interior.
- Fresh or Dried Herbs: 1 teaspoon of fresh herbs (like rosemary or thyme) adds an aromatic flavor; if using dried herbs, go for ½ tsp.
- Salt: ½ teaspoon helps to enhance the overall taste, so don’t skip it!
- Coarse Salt and Fresh Rosemary: To sprinkle on top before baking for that final touch.
With these ingredients, you’re well on your way to baking a scrumptious small batch focaccia bread! Need more tips? Check out my guide on bread-making essentials.
Preparing Small Batch Focaccia Bread
Making small batch focaccia bread can be a delightful experience that fills your kitchen with warm, inviting aromas. Let’s break it down step by step to ensure you create a perfect loaf each time!
Gather Your Ingredients and Equipment
To get started, you'll need the following ingredients:
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 teaspoon fresh herbs (rosemary, thyme, oregano—feel free to improvise!)
- ½ cup warm water (between 105-115°F)
- 2 ¼ teaspoon dry active yeast
- ½ teaspoon sugar
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon additional olive oil
- Coarse salt (for topping)
- Fresh rosemary (for topping)
Make sure you have a mixing bowl, a whisk or spatula, and a baking sheet (ideally 9 x 7 inches) ready to go!
Proofing the Yeast—The Heart of Focaccia
Proofing the yeast is a crucial step that brings life to your focaccia bread. In a small bowl, combine your warm water, dry active yeast, and sugar. Let it sit for about 5-10 minutes until it’s foamy and bubbly. This indicates that your yeast is active and ready to work its magic in the dough!
Mixing the Ingredients for a Perfect Dough
In a separate bowl, mix your flour and salt. Add in the yeast mixture, followed by 1 tablespoon of olive oil. Use a spatula to mix until a sticky dough forms. Don’t worry if it feels a bit tacky; that’s perfectly normal!
The Magic of Rising—Letting Your Dough Rest
Cover your dough with a clean kitchen towel and set it aside for 30 minutes. This initial rise allows the gluten to develop, making your focaccia pillowy and light.
Shaping and Dimpling the Dough
After the dough has risen, generously coat your baking sheet with olive oil (1 to 1.5 tablespoon is ideal). Transfer the dough to the pan, stretching it gently to fit. If it springs back, give it another 5 minutes to relax. Then, dampen your fingers and dimple the surface of the dough—this creates those delightful pockets for holding flavor later on!
Drizzling with Herbed Olive Oil for Flavor
While your dough rests once more (another 30 minutes), prepare your herbed olive oil. Combine 1 tablespoon of water, 1 tablespoon of olive oil, and your chosen herbs. Drizzle this over your dimpled dough, ensuring it fills in those lovely nooks.
Timing is Everything—Baking the Perfect Focaccia
Preheat your oven to 400°F. Bake your focaccia for about 15 minutes, or until it’s golden brown. Once it’s done, transfer it to a wire rack to cool; this keeps the bottom crispy.
Enjoy your homemade small batch focaccia bread! Pair it with olive oil for dipping or enjoy it as a side with your favorite meals. If you're seeking more inspiration, check out this guide on baking basics to enhance your baking skills even further.
Happy baking!
Variations on Small Batch Focaccia Bread
Seasonal Toppings to Try
When you whip up a small batch focaccia bread, don’t hesitate to play with seasonal toppings! In the fall, think roasted butternut squash with sage. Summer? Go for grilled veggies like zucchini and bell peppers! Fresh fruits, such as figs or pears, can add a sweet twist in spring. Each season brings something special, inviting you to experiment and enjoy the freshness of the ingredients.
Creative Flavors That Will Wow Your Taste Buds
Why stick to the classic when you can explore exciting flavors? Consider adding:
- Caramelized onions and roasted garlic for a rich, savory profile.
- Pesto and sun-dried tomatoes for an Italian flair.
- Turkey bacon or beef bits for a hearty touch.
These unexpected combinations will elevate your small batch focaccia bread to the next level! Don't be afraid to mix and match; your taste buds will thank you for it. For a deeper dive into unique flavor pairings, check out this guide on herb combinations that can enhance your baking.
Cooking Tips and Notes for Small Batch Focaccia Bread
Common Mistakes to Avoid
Making small batch focaccia bread can be a breeze, but a few common pitfalls can trip you up:
- Yeast Issues: Always check the expiration date on your yeast. If it’s not fresh, your dough won't rise as it should.
- Skipping the Dimming: Don’t skip the dimpling step! It helps create those delightful pockets for olive oil and herbs.
- Over or Underproofing: Keep an eye on your dough while it rises. Overproofed bread can be flat, while underproofed will lack airiness.
How to Achieve the Perfect Texture
For that perfect focaccia texture, consider these tips:
- Use Warm Water: Ideal proofing temperature is around 105-115°F. This encourages yeast activity for airy bread.
- Dough Handling: When stretching the dough, let it rest if it resists. This relaxes the gluten, resulting in a lighter loaf.
- Generous Oil: Don’t skimp on olive oil when coating the pan and drizzling on top. It creates that heavenly crisp crust.
For even more insight, check out the King Arthur Baking Company for foundational baking techniques. Happy baking!
Serving Suggestions for Small Batch Focaccia Bread
When it comes to enjoying your small batch focaccia bread, the options are endless! Here are some ideal pairings to elevate your meal and highlight the bread's delightful flavor.
Ideal Pairings to Elevate Your Meal
- Dipping Oils and Spreads: A drizzle of balsamic glaze or a rich olive oil infused with garlic and herbs makes for a simple, yet elegant starter.
- Cheese and Charcuterie: Pair it with a selection of cheeses like creamy mozzarella and aged parmesan, alongside lean turkey bacon or chicken ham for a satisfying charcuterie board.
- Fresh Salads: Enjoy your focaccia with a bright, refreshing salad. Toss together arugula, cherry tomatoes, and a zesty vinaigrette for a delightful contrast.
- Soup or Stew: Dip it into a warm bowl of minestrone or creamy tomato soup for a heartwarming meal.
These ideas not only complement the focaccia but also create a memorable dining experience. Don't hesitate to experiment with your favorite flavors! For more inspiration, check out this quick guide on meal pairings.
Time Breakdown for Small Batch Focaccia Bread
Preparation Time
Set aside about 10 minutes to gather your ingredients and whip up the dough. This includes mixing, proofing the yeast, and prepping your pan.
Rising Time
The dough needs about 1 hour to rise in two stages. You’ll let it rise for 30 minutes after mixing and then another 30 minutes after stretching it into the pan.
Baking Time
Once your dough is ready, simply bake for about 15 minutes until it’s a lovely golden brown.
Total Time
From start to finish, you’re looking at roughly 1 hour and 25 minutes. Perfect for a quick weeknight treat!
For some extra tips or to dive deeper into perfecting your small batch focaccia bread, check out resources like King Arthur Baking for more insights. Enjoy your baking adventure!
Nutritional Facts for Small Batch Focaccia Bread
When you whip up a delightful small batch focaccia bread, it’s nice to know what you’re indulging in. Here’s a quick overview of its nutritional profile:
- Calories: Each serving packs approximately 230 calories, making it a great option for a light snack or a tasty accompaniment to meals.
- Protein: You’ll receive about 7 grams of protein per serving, helping to satisfy your hunger and boost your daily intake.
- Sodium: With around 297 mg of sodium, this focaccia can be enjoyed without breaking the bank on your daily salt intake.
This information makes it easy to enjoy your small batch focaccia bread while staying mindful of your nutritional goals! For further information, check out Healthline's guide on sodium to learn more about daily recommendations.
FAQs about Small Batch Focaccia Bread
How can I keep my focaccia bread fresh?
To keep your small batch focaccia bread fresh, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to two days. If you want to keep it longer, consider freezing it. Wrap it in foil or an airtight bag, and it can stay fresh in the freezer for up to a month. To enjoy later, just thaw and reheat in the oven for a delightful resurgence of that crispy crust!
Can I use whole wheat flour?
Yes, you can use whole wheat flour in your focaccia recipe! Just remember that it may lead to a denser texture. To maintain the breadth of flavor and texture, try using half all-purpose and half whole wheat flour. This will add a nutty taste while preserving the pillowy softness of the bread.
What are some creative toppings for focaccia?
Focaccia is so versatile! For a twist on classic flavors, consider topping it with:
- Halved cherry tomatoes and fresh basil
- Caramelized onions mixed with roasted garlic
- Sliced zucchini or summer squash
- An array of cheeses like mozzarella or goat cheese
Explore more topping ideas here for inspiration!
Conclusion on Small Batch Focaccia Bread
Making small batch focaccia bread at home is a rewarding experience that enhances your culinary skills. With its crispy crust and soft, airy interior, it’s the perfect companion for any meal. So why wait? Grab your ingredients and bake your way to happiness today!
Why You Should Try Making Focaccia Today
Focaccia is not only delicious but also incredibly versatile! Here are a few reasons to give it a go:
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Easy to Make: With just a few simple ingredients, you can create this fancy bread. The process is straightforward, making it perfect for beginners or busy professionals.
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Customizable Flavors: You can explore endless topping combinations—from fresh tomatoes to savory cheeses—tailoring it to your taste. Try experimenting with seasonal herbs or your favorite toppings.
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Perfect for Sharing: Focaccia is an excellent way to impress guests or share with friends! Serve it alongside a homemade dip or as an appetizer at your next gathering.
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Good for Meal Prep: This small batch version allows you to enjoy fresh focaccia without waste. It keeps well in the fridge for several days—just warm it up when you're ready to enjoy!
If you're curious about other types of bread, check out King Arthur Baking for more tips and recipes. Happy baking!
Small Batch Focaccia Bread
Equipment
- 9 x 7 inch sheet pan
- measuring cups
- Measuring Spoons
Ingredients
Wet Ingredients
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 teaspoon fresh herbs chopped, Combination of rosemary, thyme, oregano or whatever you have. Can also used dried herbs but use ½ tsp.
- ½ cup warm water 105-115 degrees F
- 2 ¼ teaspoon dry active yeast
- ½ teaspoon sugar
Dry Ingredients
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
Toppings
- coarse salt for top
- fresh rosemary for top
Instructions
Herbed Olive Oil
- Combine 1 tablespoon water, 1 tablespoon olive oil and 1 teaspoon of fresh minced herbs or ½ teaspoon dried herbs. Let sit while making bread. To be drizzled over dough before baking.
Focaccia Bread
- Proof yeast and sugar in ½ cup warm water – 105-115 degrees F until foamy and bubbly.
- In a bowl, combine flour, salt and olive oil.
- Add in yeast mixture and mix to combine. Dough will be sticky.
- Cover and allow dough to rise for 30 minutes.
- Add 1 – 1 ½ tablespoon olive oil into 9 x 7 inch sheet pan, brush to coat pan. You want a lot of oil.
- Add dough and stretch to fit pan, if dough springs back, let it sit, covered, for 5 minutes for gluten to relax.
- Preheat oven to 400 degrees F.
- After dough is stretched to pan, cover with plastic wrap and let rise 30 minutes.
- Dampen your fingers and dimple the dough.
- Drizzle herbed olive oil over dimpled dough and allow it to fill in the dimples.
- Bake for 15 minutes or until golden brown.
- After baked, remove from pan and let it cool on a baking rack, this will keep the bottom of the dough crispy.
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