I halved it, and then made five individual focaccia (using about 105 grams of dough at a time) with various toppings over two weeks, following the general directions. The individual ones, baked on a piece of aluminum foil, take about 20-25 minutes. A baking stone helps, but if you don’t have one, preheat a baking sheet when the oven’s preheating. Then place the foil and dough on top.
I think the link I’ve supplied should be shareable, but let me know if not.
I should have said I’ve also made a regular loaf (9” cake pan size) of focaccia from half the recipe, following the directions. It was also very good and well received. I just prefer the joy of making individual ones that I can top at whim.
This was my absolutely best recipe find of the year. https://wapo.st/3v3ywlh
I halved it, and then made five individual focaccia (using about 105 grams of dough at a time) with various toppings over two weeks, following the general directions. The individual ones, baked on a piece of aluminum foil, take about 20-25 minutes. A baking stone helps, but if you don’t have one, preheat a baking sheet when the oven’s preheating. Then place the foil and dough on top.
I think the link I’ve supplied should be shareable, but let me know if not.
Thank you!! This looks delicious!
I should have said I’ve also made a regular loaf (9” cake pan size) of focaccia from half the recipe, following the directions. It was also very good and well received. I just prefer the joy of making individual ones that I can top at whim.