Description

A small-batch sourdough focaccia recipe designed for one or two people, using just 20g of starter and fitting perfectly in an 8-inch square pan for a fresh, airy loaf without waste.

Ingredients

Scale

100g all-purpose flour
65g lukewarm water
20g active sourdough starter
2g fine sea salt
30g extra virgin olive oil (for pan and dough)
Pinch of flaky sea salt (for topping)

Instructions

In a small bowl, combine 20g active sourdough starter and 65g lukewarm water. Stir until dissolved.
Add 100g flour and 2g salt. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
Wet fingers and perform a series of folds: grab the edge of the dough, pull up, and fold over the center. Rotate and repeat 3-4 times.
Cover and rest for another 30 minutes. Repeat the folding process one more time.
Generously oil an 8-inch square pan. Pour dough into the center and gently press it out toward the corners.
Cover loosely and let rise at room temperature for 1.5 to 2 hours until puffy and jiggly.
Preheat oven to 425°F (220°C). Drizzle 1-2 tablespoons olive oil over the dough.
Use oiled fingers to press deep dimples into the dough all the way to the bottom.
Let rest for 20 minutes while the oven heats.
Sprinkle with flaky sea salt. Bake for 20-25 minutes until deep golden brown.
Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure sourdough starter is bubbly and active before use. Do not skip the folding steps as they develop gluten in this small batch. If the dough is too sticky, wet your hands rather than adding more flour. The bread is best eaten fresh but can be stored at room temperature for up to 2 days.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Side Dish
Cuisine: Italian

Nutrition

Serving Size: One 8-inch square fo
Calories: 380
Sodium: 350
Fat: 18
Saturated Fat: 3
Carbohydrates: 45
Fiber: 2
Protein: 6

Keywords: sourdough focaccia, small batch bread, beginner sourdough, focaccia for one, quick bread recipe, vegan bread, dairy-free bread