Loaf pan focaccia sandwich bread (8 x 4-inch loaf pan)

Name: Loaf pan focaccia sandwich bread (8 x 4-inch loaf pan)
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: Enough focaccia for 2 or 3 sandwiches
Ingredients: 150 grams bread flour (1 1/4 cup - can use all-purpose flour); 4 grams salt (1/2 teaspoon); 4 grams instant yeast (a bit more than 1/2 teaspoon); 8 grams olive oil (2 teaspoons); 120 grams water (1/2 cup); non-stick cooking spray; 8 grams olive oil (2 teaspoons - this goes in the loaf pan); salt and black pepper (or other seasonings for the top)

Jonathan Surratt

Here's a no-knead, easy-to-prepare mini focaccia that can be turned into two to three sandwiches. With no special equipment and a minimal amount of effort, you can easily have this bread on the table as a side for your next pasta or salad dinner.

YIELD
Enough focaccia for 2 or 3 sandwiches

PREP TIME
schedule 10 minutes

COOK TIME
schedule 20 minutes

TOTAL TIME
schedule 2 hours and 30 minutes

Ingredients:

150 grams bread flour (1 1/4 cup - can use all-purpose flour)
4 grams salt (1/2 teaspoon)
4 grams instant yeast (a bit more than 1/2 teaspoon)
8 grams olive oil (2 teaspoons)
120 grams water (1/2 cup)
non-stick cooking spray
8 grams olive oil (2 teaspoons - this goes in the loaf pan)
salt and black pepper (or other seasonings for the top)

Related blog post: Can you sandwich a Detroit-style pizza?

Suggested Equipment

8 x 4-inch loaf pans (two)

Directions:

Recipe start: 8:00 am

Recipe end: 9:50 am

Note: there are variables that will make time longer or shorter for baking recipes. One important factor is temperature. If your kitchen is really cold, dough will not rise as quickly. Use this as an estimated prediction of time.

8:00 amAdd flour, salt, and yeast to a medium-sized bowl and stir all dry ingredients until thoroughly combined.

8:05 amMeasure and add 7 grams of olive oil (2 teaspoons) and water, and stir for 2 minutes to ensure that all dough components are combined and there are no dry flour spots. The dough will be very sticky and probably difficult to handle with your hands, so keep using the spoon.

8:10 amSpray the inside of an 8x4-inch loaf pan with non-stick cooking spray and then add 2 teaspoons or 8 grams of olive oil to the pan and tilt the pan a few times to allow the olive oil to spread out some.

Add the sticky dough on top of the olive oil in the pan and moisten your fingertips with some of the olive oil to prevent sticking. Using your olive-oiled fingertips, press the dough to flatten it and try to get the dough to reach close to all four corners of the pan. Flipping the dough after you've flattened it will help to coat the dough thoroughly with olive oil and make it easier to handle with your fingers.

Once the dough is flattened and stretching close to the corners of the pan, cover the pan and allow it to rise for 1.5 to 2 hours or until it is really puffy and at least doubled in size.

9:10 amNear the end of the rise time, preheat your oven to 450 degrees F (230 C).

Your dough should already be fairly dimpled from flattening it and stretching it out earlier, but after it has doubled, you can dimple the top lightly if you'd like. Try not to dimple all the way through the dough to the bottom because that will deflate the bread.

Add a drizzle of olive oil to the top and then sprinkle it with salt and pepper. This is the chance to add any other herbs and seasonings that you might desire.

9:20 amBake the focaccia for 25 to 30 minutes.

9:50 amRemove from the pan to a cooling rack to cool before slicing.

Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!

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