Recipe: [ Ссылка ]

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: [ Ссылка ]
Bread Pans: [ Ссылка ]
Set of 10 Bowl Covers: [ Ссылка ]

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

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