Fin & Veg

Small Batch Focaccia (Perfect for 2–4 People)

This small batch focaccia is ideal when you want fresh, bakery-style bread without a huge pan of leftovers. It’s fluffy inside, crisp and golden on the outside, and topped with plenty of olive oil and flaky salt. The dough is very forgiving, uses simple pantry ingredients, and can be made in an afternoon—no special equipment or advanced bread skills required.

Ingredients (for an 8×8 inch pan or similar small dish)

  • Starter:
    • 2/3 heaping cups Bread flour (100gr)
    • 4 oz + 3 full tbsp +1 tsp Cold water (100gr)
    • 1/4 tsp yeast
    • 1 tsp honey or sugar
  • Dough:
    • All the starter
    • 1/4 full cup + 1 full tbsp+ 1 full tsp bread flour (50gr)
    • 2 full tbsp water (20gr) room temp
    • 1/2 heaping tsp salt (5gr)
    • 1 full tbsp EVO oil plus some more to grease your hands when doing stretch and folds
  • Additional:
    • Metal Loaf pan 9×5 inches
    • Parchment paper
    • EVO oil
    • Flaky salt
    • Fresh rosemary (optional)

Step-by-step instructions for home bakers

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Place the salmon fillets on one side of the baking sheet and the chopped vegetables on the other side.
  3. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper.
  4. Drizzle about half of the olive oil mixture over the vegetables and toss to coat. Pour the remaining mixture over the salmon.
  5. Top each salmon fillet with a few lemon slices. Scatter any remaining slices over the vegetables.
  6. Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized at the edges.
  7. Remove from the oven, sprinkle with chopped fresh parsley if using, and serve the salmon alongside the roasted veggies.