Small Batch No-Knead Focaccia
Makes a ⅛ sheet pan focaccia.
Servings 6
Cost 5
Ingredients
- ⅔ cup warm water (150 grams)
- ¼ teaspoon active dry yeast
- 1 teaspoon sugar
- 1 ½ cups all-purpose flour (200 grams)
- 2 tablespoons sourdough discard, but use the weight (30 grams)
- ½ teaspoon salt
Instructions
- Put warm water in a plastic tub. Add sugar and yeast and let stand for 5 minutes to proof.
- Add the flour and and stir until fully mixed. Cover the bowl or tub and set it aside.
- Measure out the salt, but don't add it yet. Set it next to the tub of dough along with the olive oil.
- You are going to let this sit all day or for about 8 or 9 hours. About 4 hours in, work in the salt and olive oil by stirring it in with a heavy duty scraper and using your fingers and the scraper to do stretch and folds. Don't expect the dough to hold its shape, just check for elasticity.
- Lin a mini sheet pan with foil (or you can use parchment, I like foil) and coat generously with flavored oil of your choice and if you feel like it, a few bits of salted butter. Sprinkle a little flaky salt in the oil if you like or tiny bits of seasonings.
- Scrape dough into the pan and press it over the surface of the pan using oily fingers. With four fingers dipped in a little oil, make dimples all over the dough. You'll do this again after the rise as well
- Let rise for 45 minutes or up to 90 minutes. The long rising time will make it fluffier, and it's not likely you'll overproof this particular dough so don't worry too much about that. Also, preheat the oven far in advance to 425F.
- After the rise, mix a tablespoon or so of water with about ½ teaspoon of salt to make a really salty brine. Do not brush or dump it on the loaf, just dip your fingers in it and dab it over the dough so that the salt water gently coats the top. Dimple again and drizzle your choice of oil over. Sprinkle with your favorite toppings. Use whatever you feel like. Some things we like are dried minced garlic, Everything but the bagel, Calabrian chili powder, rosemary.
- Bake for 25-30 minutes until golden brown. Remove from the oven, lift it out of the pan and separate it from the foil while it's still hot. Let cool on a wire rack.