To make the dough: Begin by pouring the water into a large bowl. Mix the yeast into flour and add the mixture, along with the salt to the water. Use your hands to mix the dough, scrapping the sides too with spatula or dough scraper onto itself until there are no more clumps. Cover the bowl with plastic wrap and set aside in a warm place for about 30 minutes. Should rise a little, not much, but this stage is about letting the ingredients really absorb into each other.
Remove the plastic wrap and drizzle a little olive oil around the edges of the dough, just to help lift the dough. This stage is about stretching the focaccia and giving it air. Take one side (about 1 quarter of the dough), lift and stretch it up and fold it into the middle of the dough. Repeat with the other 3 “sides,” folding into the middle. Using a dough scraper or spatula, lift the dough and turn it over so that the folded-edges side is now at the bottom of the bowl. Cover back with the plastic wrap and let sit for about 20 minutes. Do this a second time, lifting and folding the four “corners” into the middle of the dough, flipping the dough, covering and let rest for about 20 more minutes.
Preheat oven to 475 degrees, if you have a pizza stone, use this! You can also you a rim-less baking sheet or a rimmed baking sheet flipped upside down to create a flat surface.
Remove the dough from the bowl and place onto a well-floured surface. Using a dough cutter or knife, cut the dough in half, then each half into halves, and so on, until you get about 12-18, 2-3 inches in diameter, pieces. Place the dough rounds on a baking sheet with parchment, making sure there is space between each. Cover with a kitchen towel and let rise in a warm spot for about 30 minutes or until the dough has risen in volume.
Remove the towel and begin by placing a round of dough onto a lightly floured surface. Work the dough into a 3-4 inch circle using your hands. Dimple the dough with your fingertips to create the classic focaccia look. Drizzle the dough with about 1 teaspoon or so of olive oil and lightly massage it into the surface. Top the dough with the your favorite toppings. I like to use a variety of nuts, seeds, fruits and vegetables. See the ingredient list for my combinations. This is a great way to get creative with your food and also use up extra produce you have in your fridge.
Once you have topped your focaccia loaves, be sure to lightly drizzle with some olive oil and garnish with salt, pepper, herbs, or any spices you want! Place the loaves on a baking sheet with parchment or some surface that doesn’t stick and be ready to transfer the focaccia onto the hot baking sheet / stone that’s in the oven. Open the oven door and using a spatula or the help of the parchment, slide the loaves onto the hot baking sheet / stone as quickly and as carefully as possible. I don’t like to overcrowd the baking sheet or keep the oven door open for very long otherwise the temperature will drop and that will affect the baking process, so usually will do about 6-8 loaves at a time. Let bake for about 9-11 minutes or until crispy and golden brown. Transfer to a cooling rack at room temperature. Enjoy!!
Makes about 12-18 mini focaccia breads
total time: about 2 1/1 hours
1 1/2 cups warm water
1/4 teaspoon active dry yeast
3 1/4 cup all purpose flour (+ more as needed)
1 teaspoon kosher salt (+ more for garnish)
extra virgin olive oil as needed
Toppings / type of focaccia:
~figs + caramelized onions
~orange segments, pomegranate seeds + black sesame seeds
~tomato, roasted garlic, black olives + thyme
~orange, thyme, black sesame seeds + caramelized onions
~fresh fig slices + black cured olives + pomegranates
~fresh thyme, rosemary, salt + olive oil
~figs, thyme, black + tan sesame seeds
~tomato, chili flakes + thyme
I posted these breads a while back on Instagram. Everyone seemed to love them so much and want the recipe, I decided to finally share it! This recipe is adapted from the Breaking Breads cookbook by Uri Scheft. I love this book so much. It’s full of delicious and inspiring breads, from savory to sweet that can be done at home. This book takes you step by step how to make babka, stuffed breads, or no-knead focaccia as you see here.
I am drawn to bread - its taste, texture, variety, and history. Each bread comes with a story and each bread is unique. Temperature, humidity, altitude, touch- these are all things that influence bread-making. Being in the kitchen and taking part, watching flour, water, and yeast turn into a living and malleable product is magical. Bread can be difficult and unexpected. It can not adapt to your environment, not rise, not respond well to heat, but there are some breads that are more flexible and responsive than others. This is one of them.
Don’t be deterred by the steps. There are a few important ones, but I’ve explained how to do each one in detail and with pictures below. This focaccia was so fun to make. I had the help of you on my Instagram stories to top these breads with fruit, nuts, seeds, and vegetables. I made a variety as you can see in the pictures, but you could choose one, or all, or make up your own!
It’s Earth Week this week, and a great time to use what you leftover produce have in the fridge and reduce as much waste as possible. I try to adopt this mentality year round, but this week brings awareness to our climate, our earth, and our responsibility to treat this planet with respect! For more recipes on using kitchen scraps and leftovers, be sure to check out Eat your Compost Feed on the Feed Feed. Get creative with toppings and use produce you have. You can make some really great, new combinations! If you make this please send me your photos on instagram, twitter, or here on the blog, using hashtag #friedparsley. Happy eating and happy Earth Week!