This Mini Focaccia is a Bread Game Changer

Summary by Krater

Martin from King Arthur Baking demonstrates how to make a small-batch focaccia using bread flour in a loaf pan, resulting in an airy, tender loaf with a crispy crust. He also shows how to use it to make a stacked sandwich with roasted vegetables, pesto, and smoked mozzarella.

From the video

Answers: How do you make small-batch focaccia in a loaf pan?

• Small-batch focaccia
• Bread flour focaccia
• Loaf pan focaccia
• Focaccia sandwich
• Roasted vegetables

Ingredients

• 120 g bread flour
• yeast
• salt
• water
• olive oil
• romã tomatoes
• bell pepper
• garlic
• lemon zest
• olives
• rosemary
• mozzarella
• parmesan
• basil mayonnaise
• scamorza

What it concludes

• Bread flour is great for focaccia because it traps air well and holds water well, giving a high rise and tender crumb.
• Using an 8.5 by 4.5 inch loaf pan makes the focaccia dough thicker compared to a standard 9 by 5 inch pan.
• Baking focaccia in a loaf pan ensures every slice gets an edge piece with lots of crustiness.
• Removing the focaccia from the pan relatively quickly after baking prevents moisture from softening the crust.