It just takes 5 ingredients to prepare.
Pantry essentials flour, salt, sugar, yeast, and olive oil. Despite having a degree in culinary arts, I will be the first to say that I don’t make bread very often. (And those who live close to me are aware that I lack patience and like to quickly cook up a delicious lunch.)
That being stated, my whole obsession with bread was tempting enough to try this recipe
Tips on how to make mini loaf bread focaccia made with solely 5 pantry staple ingredients
Making fresh bread is undoubtedly rewarding, but the thought of having to do it and the thought of waiting several hours between rises frequently kill the fun… until now. The great thing about this mini loaf pan focaccia recipe is that it doesn’t take long to make; he finished it in just over two hours, most of which had been abandoned. You can find the full recipe on The Sensible Kitchen’s website. You’re working in small batches for a reason (therefore mini). This speeds up the process completely.
Weighing your components is the first step. Employ a food scale to achieve the most accurate measures and save yourself the trouble of cleaning up additional filthy utensils. I used the tare function to avoid having to conduct any calculations while I measured 120 grams of all-purpose flour, 5 grams of salt, and 5 grams of sugar in a tiny bowl set on a scale. quick stirring of the dry ingredients produced a mild sense of despondency in the heart. Then, I put 10 grams of extra virgin olive oil on top of everything.
The fun part comes next: mixing the dough. I gradually mixed the ingredients with a spoon until a shaggy dough ball emerged (it was fairly sticky). I then switched to using a bowl scraper to collect any leftover particles from the edges in order to make a more uniform, clump-free ball.
After getting everything ready, I used a model of the fundamental baking technique called the slap, which enriched the gluten in the dough. (And I went through this process once more.) But the second time, instead of covering the dough again, I moved it to a little loaf pan that I had already oiled with a generous amount of olive oil (1-2 tablespoons).
I moulded and pressed the bread dough to the sides with my lubricated fingertips, but when I let go, it would shrink (which is regular). Its size doubled while I waited. When ready, I poured additional olive oil on top, squeezed the sides into the corners as much as I could with my fingertips, and then made indentations on the floor with the same technique. Add flavor-enhancing flaky sea salt, then cooked for about 25 minutes at 400°F.
After 25 minutes, I noticed that, despite being fully cooked, the bottom was browning much more quickly than the top. To prevent the bottom from burning, change the oven’s setting to broil. I continued to cook the loaf for a few more minutes while watching it, until it was perfectly golden brown.
Why I’m Officially Hooked With This Small Loaf Bread Focaccia Recipe
This focaccia recipe is excellent for bakers of all skill levels and is practically error-proof. Making it is easy, and you probably already have the necessary materials on hand.
Another crucial: You know how the best time to eat bread is when it is steaming hot right out of the oven? Previous focaccia recipes I’ve tried yielded around half a sheet of bread. In fact, you might even start.
Furthermore, bread tastes best when it is steaming hot right out of the oven. Previous focaccia recipes I’ve tried yielded around half a sheet of bread, or something similar. You might even start.
Discover the total recipe on The Sensible Kitchen web site.
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