I recently discovered how to make single serving garlic bread focaccia and will never look back. Let’s be real, it’s better warm and never as good the next day so these mini portions are perfect for dinners. I learned how to make it in a single day too and it accompanies a large proportion of our meals now.
Mini focaccia follows the recipe from ‘I am a food blog’ but I modified it a bit
24 grams starter
97.5 grams water
136 grams bread flour
5 grams sea salt plus extra to finish
3.5 grams extra virgin olive oil for dough
Stretch and fold 4x (first after 1 hour, final 3 every 30 mins)
Bulk ferment until bubbles form on top, doubled(ish) in size. I go off vibes for bulk fermentation.
Dump into a healthy serving of olive oil in a dish, fold it like an envelope and flip
Let it proof until it’s poofy (I did about 10 hours in fridge and 4 hours on counter)
Bake at 420 for 25-30 mins until golden brown on top
Spread a garlic butter mixture when hot so it melts
by Popular_Air6410
2 Comments
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