This Mini Focaccia is a Bread Game Changer

this thing weighs nothing it's like a thought it's not even like some physical object hey Bakers it's Martin I'm in the studio today and we're making small batch Focaccia a lot of times when we make Focaccia we make a lot right this is a small batch it's a single loaf made in a loaf pan and there are a couple benefits to that one is that every slice gets an edge piece lots of crustiness I'm using bread flour I've got olive oil in the dough for tenderness it's a great small batch recipe a couple other things that are really nice about this one is that it uses fewer ingredients two it's good for small households and three I'm going to show you how to make a delicious stacked sandwich with roasted vegetables stick around for the video we're using bread flour today similar to a bread like Panda Cristal which you may have made bread flour is great because it traps air really well and it holds water really well so in this mix we're using bread flour it's going to give us that nice high rise that we want I've also got a little bit of olive oil just to make a tender crumb being small it only uses a little bit of flour it's 120 grams of flour which is one cup so I've got my cup of flour in there add the yeast and also salt stir those to combine and then we'll add the water and the olive oil and stir to combine and again this is a moist dough we're going to mix it in the bowl so I'm just folding and pressing until I have it homogeneous and again you can do this all right in the bowl and I actually use the dough to sort of clean the bowl it's a little bit sticky I just run it around the edge and that'll leave you a nice clean bowl and that's pretty much it at this point we're going to cover it and let it rest for 15 minutes and then we're going to give a bowl fold got my handy Bowl cover ready to go so all we're doing with the bowl fold is just helping it to sort of get organized so I'm just going to make my way around the bowl stretching and pressing stretch and press I just sort of gather it make it nice okay we'll see you in 15. okay second bowl fold same as the first the dough continues to build strength again bread flour our hero and just like before I make my way around the dough stretching and pressing to seal and that's it okay so the does had 60 90 minutes if it goes longer than that that's okay too this has had about an hour and a half and I'm going to get it into the pan briefly about the pan today I'm using an eight and a half by four and a half inch pan I like it because a smaller pan means that the dough gets a little bit thicker now a lot of people don't have an eight and a half four and a half they have a nine by five that can work too just know that it'll be a little thinner you could also use a short Pullman pan like this that will work as well but I'm using the eight and a half four and a half because I like the thickness this dough is well risen it's marshmallowy air filled it's tender it's everything that we want it to be I'm going to add some olive oil to the Pan about two teaspoons and you want to distribute it up the sides just a little bit I'm going to dump it into the pan and I'm going to turn it once just to make sure that the whole thing is coated with olive oil and I'll just dimple gently into place it's a gentle dimple you don't need to spend a lot of time there don't be too aggressive even though it feels good just a few dimples just enough to sort of get it into place that's it if it resists just step away for a minute give it a few minutes then come back and one more time just go in and make sure that it's mostly filling the pan and it'll be perfect so the small batch of Focaccia has had a couple hours to rise our bread flour is playing its part it's holding all of that air we've got a nice high rise and I'm sure that it's an open structure let's get it in the oven if you want to take advantage of the hot oven as it preheats go ahead and roast some vegetables I'm going to use these for my sandwich I've got Roma tomatoes a bell pepper and a bulb of garlic a little salt pepper a little olive oil gonna be good so in addition to the small batch cheesy version that we're doing I've got a couple other flavors that I want to do one is the plain that I'm going to use for this sandwich we're going to make so it's just the olive oil and then a little bit of coarse salt I also have one that is a coffee of garlic so it's just some garlic cloves the big ones I cut in half I simmer in olive oil for 20 minutes and then I press them into the dough and add a little bit of lemon zest and coarse salt and I have a version with olives and rosemary it's just a basic Olive and brine I break them in half add a little bit of fresh chopped Rosemary that's it halfway through the bake of this small batch cheesy Focaccia I'm going to add a mixture of mozzarella and Parmesan to do this I start working my way around the edge and just pressing the cheese slightly so that when it bakes it creates this sort of lacy crispy Edge crust that we call frico smells really good gotta say like really good pretty soon after it comes out of the oven you want to take like a really thin knife and then just run it around the side and that will help it sort of become unadhered you want to get it out of the pan relatively quickly because this loaf or bread this Focaccia still has moisture in it and it's still exuding that moisture as it cools so get it out to make sure that you have a nice and crisp crust but Tucker look at this look at this this is why we put the cheese on top this right here which one do you want to try first garlic and lemon zest look at this woof so the bread flour is giving us this ability to rise in this soft almost cake-like interior and then I've got this coffee of garlic and the lemon in there too I mean come on y'all it's like mind-boggling it's like a Quantum shift going from what you think bread is you might think Focaccia is to something that's ethereal and Light it's perfect wow in addition to having this small batch cheesy Focaccia as an accompaniment to meals of all kinds entree salads a nice big bowl of pasta you can double down on your carbohydrates whatever you want to do in addition to that one of my favorite uses for Focaccia and this size is really good for that is a sandwich so let's make a delicious sandwich with the vegetables that I roasted as the oven preheated first I'm going to spread some Basil Mayonnaise on each half and I'll add a little bit of cheese this is skamorza or smoked mozzarella then I'll add some of the roasted tomatoes and also some of the roasted bell pepper and then I've got this roasted garlic as well I'm just going to mash it and then spread it on one side and that's it so small batch cheesy Focaccia Focaccia is a great base dough you can add garlic and lemon to it you can add olives you can do whatever you want you could even just bake it plain and make a delicious sandwich I'm gonna eat the sandwich now wow you okay I'm more than okay it's like the roasted quality of the peppers and the Tomatoes The Garlic that I've got in this Basil Mayonnaise smoked mozzarella the crispy of the delicious bread on the outside with a little bit of salt and the olive oil that's just like everything surrounded delicious happy baking y'all foreign

Channel: King Arthur Baking Company

Views: 169,659

Keywords: baking, king arthur flour, flour

Id: e0h742NZFH0

Length: 8min 49sec (529 seconds)

Published: Fri May 12 2023