Small Batch Focaccia
Ingredients
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 tablespoon fresh herbs finely minced **see note
- 1/2 cup water
- 2 1/4 teaspoons dry active yeast
- 1/2 teaspoon sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- additional oil herbs and coarse salt for pan and for topping
Instructions
- In a small bowl, combine one tablespoon water with one tablespoon of olive oil. Mix with minced herbs and set aside.
- In a small bowl, combine 1/2 cup water with 1/2 teaspoon sugar and 2 1/4 teaspoons yeast. Set aside for about five minutes until yeast is frothy.
- In a medium-sized bow, combine flour, salt and one tablespoon olive oil. Add in yeast mixture and combine until you have a rough, sticky dough. (If dough is dry, add extra water a tablespoon at a time. If it seems very wet and won't come together, add extra flour a tablespoon at a time.) Cover bowl and allow to rise for 30 minutes.
- Add 1 1/2 to 2 tablespoons olive oil to the bottom of a 9 x 7 pan and swirl to coat. (It will seem like a lot of oil, but this is what makes the crust crispy and golden brown.) Transfer risen dough to the pan and press to fit the pan. Cover and allow to rest for five minutes do the gluten can relax before stretching again. Cover and allow to rise for 30 minutes.
- While dough is rising, preheat oven to 400 degrees.
- After rising, use your fingers to dimple the dough. Using a pastry brush, coat the dimpled dough with the herbed olive oil mixture and top with coarse salt.
- Bake at 400 degrees for 15 minutes or until golden brown.
- Remove from pan immediately and allow to cool on wire rack.
Notes
** You can substitute 1 teaspoon of dried herbs.
** Recipe from Leigh Anne Wilkes at Your Home Based Mom.