Mini Loaf Pan Focaccia [scaled down recipe]
Making food, that’s good enough. Pastry student. Home cook.
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Mix flour, yeast, sugar, and salt together in a bowl.
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Make a well in the center. Pour in warm water and olive oil.
2
Stir, slowly incorporating flour. Switch to a bench scraper and fold the shaggy dough over itself.
3
Keep folding the dough over itself until few dry patches remain. Then shape it into a ball.
4
Cover and let rest 10 mins.
5
Apply one set of folds to the dough every 10 mins for 30 mins (3 sets of folds).
6
After the final set of folds, transfer dough to an oiled loaf pan and stretch into loose rectangle.
7
Cover and let rise 30 mins. Then dip your hands in oil and dimple/stretch the dough. Let rise 1 hr.
8
Drizzle with oil, top with salt. Bake 20 mins at 400F.
9
Let cool in the pan 10 mins then turn out onto a cooling rack.
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Voila! You made a mini loaf pan focaccia!
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