This Mini Focaccia is a Bread Game Changer
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- Опубліковано 19 чер 2024
- Recipe: bakewith.us/SmallBatchFocacciaYT
It's your favorite dimpled, fluffy Italian bread recipe - but make it small enough for one meal! It's baked in a loaf pan so every slice gets an edge piece, and can be customized with herbs, garlic, olives, or whatever suits your taste buds best. Whether it becomes a gorgeous sandwich like Martin makes here, or a shared savory treat with delicious fix-ins, Small-Batch Cheesy Focaccia is that trendy recipe you've got to try for yourself.
King Arthur Bread Flour: bakewith.us/BreadFlourFocacciaYT
Bread Pans: bakewith.us/BreadPansYT
Set of 10 Bowl Covers: bakewith.us/10BowlCoversYT
Focaccia variations in this video:
Plain: Top the dough with additional olive oil and coarse salt. Bake for 17 to 22 minutes.
Rosemary-Olive: Add pitted olives to taste (1/2 cup or so) and freshly minced rosemary. Bake for 17 to 22 minutes.
Garlic Confit and Lemon: Break up 1 bulb of garlic and simmer the cloves in olive oil for 20 minutes.
Top the dough with the garlic, fresh lemon zest, and coarse salt to taste. Bake for 17 to 22 minutes.
Sandwich: Season some sliced bell peppers, halved roma tomatoes, and garlic cloves with olive oil, salt, and pepper. While the oven preheats, roast the vegetables on a cookie sheet until jammy, withered, and browned on the bottom. Martin dressed his sandwich with basil mayonnaise, Scamorza cheese (smoked mozzarella), and the vegetables.
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:44: Introduction to Small-Batch Cheesy Focaccia
0:45-2:01: Using Bread Flour to make the dough
2:02-2:49: The two bowl folds that give strength to the dough
2:50-4:15: Placing and dimpling the dough in a loaf pan
4:16-5:34: Customizing your focaccia with other ingredients
5:35-6:10: Getting the bread out of the pan after the bake
6:11-6:55: Checking out that sweet interior crumb
6:56-7:46: Making a focaccia sandwich using one small loaf
7:47: Martin can barely handle how delicious it is
We made three loaves of this today. It was literally the best tasting bread that we have eaten in months. I made a sandwich, and my wife did a Mediterranean thing with olives and tomatoes and all other kinds of corruption. We didn’t even talk when we were eating - and we ALWAYS TALK DURING MEALS. Other than groans of ecstasy, not a word. And she ate one whole loaf, and I ate another. All gone (because we gave the last one to the navy veteran across the street, and there is a suspicious silence with muffled groans coming from that direction now). Thank you for posting this. My wife watches you all the time, and I get all the benefits!
What a great comment!!! I chuckled, awed and wished I lived next door!!!
Laughing so hard! Great anecdote (and great delivery). Thanks for your kindness. Martin@KABC
Pathologist1. HOW did you? Did you phone him up for the amounts?
Hi there! The recipe is linked in the video description. We hope this helps to clarify! Kindly, -👩🍳Morgan
@@KingArthurBakingCompany could I double or triple this recipe? Or would it be to make separate batches? I love the idea of having multiple small ones, each persisted max crispness! 😂😂 thank you! 🥰
More small batch recipes please!
In the near future, there will be! 😉 For now, we also have:
Small-Batch Cinnamon Rolls www.kingarthurbaking.com/recipes/small-batch-cinnamon-rolls-recipe
Cute and Small Chocolate Cake www.kingarthurbaking.com/recipes/cute-and-small-chocolate-cake-recipe
Tiramisu for Two www.kingarthurbaking.com/recipes/tiramisu-for-two-recipe
💚 -🥐Lily
It is truly mind blowing how you can mix just the same three ingredients in different ratios and produce such drastically different breads! This is one reason why I love baking bread!
So much to love about the process 🧡! -🍮Nicole
I've made the cheesy version twice to go with our dinners. My husband & I finished the loaf in one sitting. The bread is so light & airy with a wonderful flavor. Thank you for developing small batch breads for us small households. I hope that there will be more small batch recipes in the near future.
A slightly larger pan will make it thinner, and then you have a GREAT pizza crust. Make the focaccia and then top with some sauce and mild cheeses and bake a second time on a cookie sheet. I do this for my mom and she loves it. I cannot wait to try this recipe! I never made mini loaves before and it makes so much sense.
Oh my goodness, a son that cooks for his mother...priceless
This is wonderful. Please make more small portion breads. We are a small household and don’t eat that much bread! But I like bread!
Noted! 😀 -👩🍳Kat
Thank you for making a small bread/batch. Many of us live alone or just a couple, and this really helps to get the recipe accurately.
Thank you for recognizing that not everyone lives with lots of other people! I've been trying to figure out how to make smaller loaves of bread without resorting to biscuits, and ... here you are. This I will try very soon.
Bingo! I make a one- or two-biscuit batch for breakfast a whole lot. A small loaf of focaccia would be so welcome!
Love Martin's passion for baking!
What a great idea for focaccia to bake a small batch in a loaf pan. Will have to try this and also try to make one using sourdough! Thanks so much for this and all those wonderful suggestions for different toppings. My mouth is watering.
Love this! Easy and not an overwhelming amount
Thank you ! Love it!
I am so looking forward to making this bread, all your bread recipes are very informative and I have learnt a lot thanks for sharing👍
Wow! These look delicious and super easy! Thank you, KABC and Martin!
💛💛💛 -👩🍳Kat
Excellent recipe. I doubled the recipe and used a 1/4 sheet to bake. Fluffy and tasty. Thumbs up from the family, including the 2-years-old
Fantastic! Thank you so much
Made this recipe yesterday for Philly Cheese Steaks for my husband and me. Fabulous and easy !!
I cannot wait to make this! This is perfect for a single person when you don’t want to have too much bread left over.
What is “too much bread” 😂
omg will be making immediately !!
This looks incredible
Thank you!
You’ve done it again Martin!!! Simply brilliant!!
We're glad you enjoyed this video, Denise! Happy baking! -👩🍳Morgan
I don’t often eat bread, so when I do it has to be special, this was fantastic! Thank you for a scaled down recipe I can make for lunch the same day!
Just made my first successful focaccia with a slight adaptation. It was absolutely delicious 😊 thanks Martin
The algorithm is too nice! I have been searching for "meals for 1" to try to cut down on waste & it has been showing a lot of interesting videos on how to make small batches of things. Awesome video!!!
Aw, glad to hear it's been so helpful! 💛 -👩🍳Kat
I’ve made this several times with olives. I love it because not only is it delicious, but it is just enough for one person.
We're glad you're enjoying this recipe, Kim! -👩🍳Morgan
Perfect recipe Martin! It makes just enough for a couple sandwiches and its so easy that you can make it frequently. Joy!
I just made this! It turned out so good. I did half garlic lemon zest the other half w olives. I am watching my calories intake. I calculated 579 cals for the entire loaf, which is enough to make 2 sandwiches. Adding 28 grams of a mix of shredded parm and gouda for crispy edges added 110 cal.
That sounds super delish! What kind of sandwiches, Camille? -🍮Nicole
Delicious, thanks
Wow! Just the perfect amount of bread for my small household. Can't wait to make all 3.
😍😍 Happy baking, Cindy! -🥐Lily
i am looking forward to making this bread.. thank you for making this video..
Love these videos, more Martin!
Thanks, buddy! Martin@KABC
Love how you use adjectives that are extra but not too extra. "Ethereal". I also liked your use of quantum shift, it's why I watch your videos exclusively when learning how to bake. Not too little, not too much, great execution. Just like baking
looks delicious
This is perfect for our household of two people. Thank you!
Thank you for baking this perfectly sized loaf along with us! -🍮Nicole
This is fantastic! Thank you! Love the small batch recipes. With my small household sometimes I just don’t make bread because I don’t want to waste any. Definitely making this!
We hope you enjoy! This bread is so great for sandwiches or dipping 😄 Happy baking! -🍮Nicole
You could always just freeze your bread. I am in a two-person household, and freezing saves me time, money on electricity, and cleaning. The warmed-up bread tastes as good a fresh.
8:07 this sensation is what I aspire all of my bread and food to bring out of people. Thank you for your content and knowledge!
Our pleasure! -👩🍳Kat
This is awesome. I always end up wasting some bread when I use standard recipes. Thank you for posting a small batch recipe.
We're so glad this bake is just the right size! -🍮Nicole
I love King Arthur flour, I make bread using it every week for several years. the Best flour .
As a single senior, I love small batch recipes. Will try baking it in the toaster over. I think it will be a winner!
We'd loaf to know how it goes 🍞🧡 Happy baking! -🍮Nicole
This a good one. A keeper. Thanks!
Thank you for baking with us, John 🧡! -🍮Nicole
I’ve made it 5 or 6 times. Love it!
That's what we love to hear! 😊 -🍮Kat
Saturday can't come soon enough...! Thanks Martin :)
A delicious weekend is ahead! -🍮Nicole
I love King Arthur products. Thanks for the great video! I can't wait to try the sandwich.
Thanks for baking with us! 😊 -👩🍳Kat
Perfect! Making one of them tonight..Thank you Martin!🙏🏻❤️🍷😂
I am enjoying the host and recipes for this channel. The sandwich looked soooo delish.
We're so happy to hear it! -👩🍳Kat
Looks amazing! Just made Martin’s ciabatta he demonstrated and it was fantastic, especially since I’m only a mid-level bread baker.
That's wonderful to hear, Mary! -🍮Kat
Oh Lordy Lordy… this is now in my recipe folder and I’ll be making it tomorrow for Mother’s Day!!! Yum yum!!!
Happy baking 🧡! -🍮Nicole
Thank you! I live alone, in an RV, so this is perfect for me!
Can't wait to join you on your trip! 😁 -🥐Lily
That is the best looking sandwich I’ve seen in a long time! I’m making this today!
Thank you for giving this recipe a try, Christine 🧡 Happy baking! -🍮Nicole
Thank you for the great idea of smaller sizes and sandwich recipe!👍👍👍 My lunch box would be filled with more options😋.
💛💛💛 -👩🍳Kat
Just made this... finished eating half of the loaf... planning to try some variations soon....so good...thanks
So happy to hear you're enjoying it! -👩🍳Kat
Ideal!
so awesome 🔥and you're a great teacher! Just made your pan de cristal, gotta do this right quick thanks!!
🙌🙌 How's the bake going? -🥐Lily
Please tell the amount of all ingredients, what to set the oven temp at and for how long.
Hi, Leslie! The recipe is linked in the description box under the video (if on desktop). If on the phone, look for three dots and select "Description". 😊 -🥐Lily
AWESOME!!!
Please keep your hands away from the sandwich for a few seconds so we can see the finished product fully and clearly, thanks!
¡¡Se ve delicioso!! I will try it ASAP and will let you know! Greetings from Chile 🤗
💛💛💛 -👩🍳Kat
Yum!
I love your Rada Tomato knife! I have the same one with a black handle! 😍
💛💛💛 -👩🍳Kat
Ooooh! You had me at: "every slice gets an edge piece: lots of crustiness." Can't wait to try this!! THANK YOU for all your videos; I've really been loving them.
Let us know how your bake goes, Jane! Looking forward to many tasty treats with you 🧡 -🍮Nicole
That sandwich looks insane. 🤤
Yes, it does!
Was able to get your focaccia receipe seems like one loaf but I’m going to divide and do it in three pans I’ll let u know how it goes looking foward to purchasing your book hoping it has good instructions and great pictures showing how you do
Awsome video! Just made a plain and a cheesy. So awsone!
Yum! -👩🍳Kat
I am LITERALLY making y'alls cheesy cast iron skillet pizza dough for tomorrow's lunch as I watch this video - this is absolutely perfect for same-day bread noshing!
Oh! I gotta look up that recipe right now! I have flour and cheese, and my sister has a ton of cast iron.
Not literally a ton of cast iron, but a lot. Even one of those circular wedge-divided cornbread pans. I am seriously thinking of trying that pan for focaccia now. But I gotta look up that cheesy pizza crust.
Love this one, Martin! Give me the cheesy one.
Ok, I'm making this tomorrow!
Happy baking, Brian! -👩🍳Morgan
We love Martin!
💛💛💛 -👩🍳Kat
I have always wanted to try making focaccia. The only problem is it’s just me. When I saw this video, I immediately downloaded the recipe. And even though it was already 9:00 pm, I started making a batch of this bread. It was one of the best breads I have ever made. And I didn’t even use my pizza stone. The only difference is I omitted the cheese and instead added kalamata olives. Im making it again now and will probably start another recipe of it in the next half our, so that when the first comes out of the oven, I can pop the second one in.
Perfect timing, I need for supper for two tonight. I'm waiting to do my second bowl fold right now.
To follow-up, I made the cheese version on the recipe. My wife and I loved it. So lite and tasty.
Thank you for the update, John! We're so glad you both enjoyed it 🧡 -🍮Nicole
I lived in Genova, Italy. This is the closest recipe I’ve seen to the local focaccia! Amazing 🤩
That's wonderful to hear! Thanks so much for sharing. -👩🍳Kat
I'll have to give this recipe a go. Back in the early to mid aughts, Panera had a wonderful red onion and rosemary focaccia bread that they would serve with a caprese salad. I miss that bread.
That sounds delicious! This recipe would be wonderful with red onion and rosemary 😄 Happy baking! -🍮Nicole
Omg yum. Thanks for reminding me to buy a small bread pan
Happy baking, John 🧡! -🍮Nicole
Thanks Martin. Theres only 2 of us so the idea of using bread loafs is a great idea.
We're happy that you're enjoying the video, Renee! 😊🍞 -🥐Lily
Awesome
Happy baking! -👩🍳Kat
"You okay?" 🤣"I'm more than okay."
@KABC - I rarely have bread flour on hand. What differences should I expect using AP flour and is there anything I can do to counteract things that would happen?
You had me at small batch. 😀
Some good things really do come in small packages! 🥰 -🍮Kat
What a great video! New fan here!
Thank you for baking along with us 🧡! -🍮Nicole
Can you make this a day before baking? If so, what adjustments in the process should I make?
Thank you for the small batch recipe! I baked this for my mom and she liked it
Hi there! Sure, you could do this in step 8 of the recipe (the full recipe is linked in the video description) and let the second rise happen in the fridge. Happy baking! -👩🍳Morgan
So…. I need to make this!
We think so, too 😉 Happy baking! -🍮Nicole
Are you OK?
Yeah I'm just having a moment with my sandwich, and about to passout.
This is a great recipe.
😅 We're glad to hear it's a winner! Stay safe out there with these dangerously-delicious recipes! -🥐Lily
Really great video! More focaccia for everyone!
However I'd have a couple of cheese notes: scamorza is not simply smoked mozzarella (the process is slightly different and it needs to rest and dry out for a while), and the thing "that you call frico" is a gratin whereas frico is a cheesy pancake (either softer or very crispy) from my native region of Friul in Italy
(Just to set the record straight)
Cooks Country uses the same cheese technique on one of their cast iron skillet pizza recipe and they also call it Frisco.
@@johnbetsa5598 well... that's just pretty inaccurate... it's the first time I hear a simple cheese gratin been called "frico" (like the traditional recipe of my native region) and it hurts my ears and my soul😆🫠
If the pan is slightly bigger than just make a little more doe (adjusting the recipe where needed).
Please do the yellow bday cake tutorial!🙏🏼
Hi, Dawn! So glad you asked 😄 You'll find our video for the Ultimate Birthday Cake here: ua-cam.com/video/BuwsqfWCeYg/v-deo.html. Happy baking 🎂! -🍮Nicole
Could you also do a tutorial, on the "sourdough sandwich bread," starting with levain, please?
Hi, Phyllis! I'm happy to pass your suggestion along to the team 😄 We have a sourdough focaccia recipe that can be halved, if you'd like to have a smaller yield: www.kingarthurbaking.com/recipes/sourdough-focaccia-recipe. Happy baking 🧡! -🍮Nicole
*Absolutely* want to double down on my carbohydrates!!
This looks amazing and I'm about to try it now, but for next time, could you please standardize the measurements in recipes to grams instead of mixing grams with teaspoons? 🙏 I'm having a heck of a time converting the recipe from a 9" Pullman pan to a 13" one! 😂 I'm sure I'll screw up the math somehow, but here we go... 🤞
Oh yes, thank you. Where can one get the baking pan, please?
If you're in the United States, you can find the exact pan Martin is using here: shop.kingarthurbaking.com/items/standard-bread-loaf-pan. Happy baking! -👩🍳Kat
I made the cheese version last night. Now I'm obsessed with making the veggie sandwich that Martin made. Any idea of the ratio of basil to mayo that he used for the spread?
Hi, John! You'll add the fresh basil to mayo based on preference, along with some salt and pepper, starting around half a cup and increasing as desired. Enjoy! -🍮Nicole
I made a reduced balsamic vinegarette for this sandwich & it turned out wonderfully. I wish I could upload a photo of it.
I messed up my maths and used a third as much yeast as I should have. Only realised after talking myself into believing the dough looked puffy and could be put in the tin for final rest. Then numbers popped up in my head and realised I’d measured 3/8 of a gram of yeast instead of 3/8 of a teaspoon. Oops. After a couple hours in the tin (with rosemary and olives on top) I decided to stick it in the fridge overnight to see if I could save it. After 12 hours in fridge, then 5 hours in oven with light on I baked it and it was unreal. So good. So possible to prepare in advance if you use less yeast. I’d say a little more than I did as could have risen a little more but was still light, airy sponge like crumb and very tasty.
Way to go with your improvising, Will! The flavor must have increased, too. 😋 Thanks for sharing your experience! -🥐Lily
I’m confused as to video description for ingredient amounts do I go to King Arthur site? Help
Sure! 😊 There is a "description box" below this video (for PC/desktop, etc) or via three dots "..." (for phones). Within is a link you can click/tap, "Recipe: bakewith.us..." that will take you straight to the recipe on our website. The recipe has all of the ingredients and their amounts listed and written steps. Please let us know if this helps, JoAnn! -🥐Lily
I love this idea, I'd like to make it today. Does anyone know if I can use regular yeast instead of instant? I always have a jar of regular yeast but i only buy packets of instant when needed and I'm out
Active dry yeast will work just fine! -🍮Kat
We love focaccia…so excited about this small batch. Ours is made using sourdough starter instead of yeast. Would anyone know how much would be needed in place of the yeast?
Hey there! You're welcome to experiment with that, it's not something we've tried ourselves with this recipe though! Typically when converting a recipe from commercial yeast to naturally leavened, you want to make a sourdough build with about 30% of the overall recipe flour. To do this, multiply your total flour weight by 0.30 and add an equal amount of water and then add 10-20% (of the 30% flour weight) of ripe sourdough culture. Allow the mixture to ferment 12 -16 hours at room temperature. When you perform your final mix, remember to remove the flour and water weights you used for your sourdough build and to omit the yeast. Because sourdough ferments at a slower rate, you will need to adjust your fermentation times accordingly. We hope this can help and happy baking! -👩🍳Morgan
I made the stacked sandwich yesterday. It was so good. The only change I made was to use smoked gouda because smoked mozzarella was not available. My wife is asking "when can we have it again"?
We're so glad it was a hit at your house, John! Happy baking! -👩🍳Morgan
I made this today, but it wasn’t as fluffy as I expected . I did reduce the water by 10%, due to the humidity which was >70%. Comments . Thanks
Great recipe! I’m downsizing a lot of my recipes to fit in my toaster oven and air fryer for the summer. As a home bread baker, I don’t use the oven during the summer, or very little.
If i want to do this recipe in the mini loaf pans (divided in 2), how long should it bake in the oven? Same temp but shorter time?
Correct! Use the same method of decreasing the oven temperature just prior to baking as stated in the recipe. Bake the mini focaccia for less time to start, you can always bake it longer if it looks underdone! -🍰Grace
How would you prepare this the evening before and let it rise in the fridge overnight?
Sure, Andrew! You could pop the dough in the fridge, in the pan, at step 8 and bake it the next morning. No need to let it rise at room temperature as it should be fully risen by then. Happy baking! -👩🍳Morgan
I love the idea - but can this be done with gluten-free flour, such as King Arthur’s? Thanks :)
Not with most gluten-free flours, but our Gluten-Free '00' Pizza Flour is designed specifically to work beautifully in recipes like this! You can learn more about it here: shop.kingarthurbaking.com/items/gluten-free-00-pizza-flour -👩🍳Kat
Looks great...especially the sandwich. Wish it was made with a whole wheat or other healthier grain.
You could always sub some ww flour for the bread flour. But the bread won't be as light and airy. So long as you eat well the rest of the time it's fine to eat white bread!
Looks wonderful. If making, small loaf, (larger dough batch) for a group sandwich party would disposable aluminum loaf pans develop the same crusty edge?
They will! You'll want to fill them about half way. Happy baking 🧡 -🍮Nicole
We had guests over for appetitzer mini focaccia sandwiches. Used a “brownie square” pan for indivual buns. I have also made slightly larger ones in silicone mini-tart pans that were a perfect size for meal sandwiches.