Small batch bread should be easy and tasty. This easy small batch focaccia is rich, chewy, utterly delicious and (of course) easy no knead!
So long term hiatus’ seem to be a bit of a usual thing here at The Beader Chef, and while it wasn’t planned it was much needed. Life in the past year and bit has been all the things: amazing, chaotic, stressful, joyful, etc. In the past year, Ryan and I became first time homeowners, went through a major renovation, became dog parents, moved into our new home, got married (after three pandemic attempts!), and I lost and found a new job. We have been quite busy and while I still was cooking, baking and crafting almost every day, I had little energy to do all the extra work involved in putting together a blog post. That said, I still love doing it. So please bear with me as I try and find a way to post more consistently!
Now on to the main reason why you’re here: this utterly delicious easy small batch focaccia.
The recipe is adapted from a Bon Appetit’s recipe called shockingly easy no knead focaccia. The original recipe is amazing. I honestly never tried it with the butter topping but I’m still floored at the easiness, texture and taste of the focaccia. Yet, I’ve noticed that Ryan and I (when making it just for ourselves) find it’s too much to eat before it spoils and sometimes we just don’t have the freezer space. Therefore, over my time making the recipe, I’ve made adjustments for a small batch version and have developed my own tips and tricks.
Why I love easy small batch focaccia
Who doesn’t love a recipe that is a showstopper with minimal work. This small batch focaccia requires little hands on time, doesn’t need any kneading, and the processes can be speed up/slowed down based on what else is going on that day – because life sometimes throws us curveballs.
Very little hands on time. The majority of your active time will be combining the ingredients together, preparing your pan and moving the focaccia in and out of the oven. Which probably takes all of 15 minutes.
No kneading. Yep, you read that right. This recipe is no knead (just like my not so secret no knead bread)!
Recipe Notes
EASY SMALL BATCH FOCACCIA
Small batch bread should be easy and tasty. This easy small batch focaccia is rich, chewy, utterly delicious and (of course) easy no knead!
INGREDIENTS
- 1 tsp. yeast
- 1 tsp. sugar
- 1 ¼ cups water
- 2 ½ cups flour
- ½ tbsp. kosher salt
- 2 tbsp. olive oil, plus more for greasing and drizzle
INSTRUCTIONS
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Mix together 1 tsp. yeast, 1 tsp. sugar and 1 ¼ cups water into a large bowl and let sit for 5 to 10 minutes until the mixture gets foamy.
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Add 2 ½ cups of flour and ½ tbsp. kosher salt and mix together until the flour is hydrated and a shaggy dough forms.
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Pour 2 tbsp. of olive oil over the dough and turn to coat the dough. Cover with plastic wrap and let rise until it has doubled in size (about 1 hour in a 100°F oven, 2 hours on the counter at room temperature or 8 to 24 hours in the fridge).
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Line and generously grease an 8x8-inch baking pan with olive oil. Deflate the dough and transfer it to the prepared pan. Let rise until it has filled the pan (depending on the temperature of the dough this will take 45 minutes if proofed at 100°F, up to 4 hours coming out of the fridge)
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Heat oven to 450°F with the rack in the middle.
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Just before baking, drizzle the dough with olive oil and with oiled hands dimple the dough. Sprinkle with salt and bake until it's deep golden in colour, about 35 minutes. Let cool in the pan for at least 15 minutes before turning it out - it's best served warm out of the oven.
Did you make this recipe?
Please let me know! Tag @thebeaderchef on Instagram and tag it #thebeaderchef
Tools I Used for easy Small Batch Focaccia
Breville Combi Wave 3-in-1 Microwave
OXO Silicone Measuring Cups
KitchenAid Classic Bamboo Spatulas
OXO 6-Piece Plastic Measuring Cups
OXO 7-Piece Plastic Measuring Spoons
Anchor Hocking Glass Bowl Set
Ironwood Wood Salt Cellar
Nordic Ware Naturals 8×8-Inch Square Pan
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