Description

A small-batch sourdough focaccia designed for one or two people, featuring tart dried cranberries, toasted pecans, and olive oil in a 6-inch skillet for zero-waste baking.

Ingredients

Scale

100g bread flour (or all-purpose flour)
75g water (room temperature)
50g sourdough starter (active or discard)
3g salt (fine sea salt or table salt)
2–3 tbsp extra virgin olive oil
30g dried cranberries (unsweetened or low-sugar)
30g pecans (roughly chopped)
Flaky sea salt (for finishing)
Optional: Fresh or dried rosemary

Instructions

In a small mixing bowl, combine water and sourdough starter. Whisk until dissolved.
Add bread flour and salt. Mix with a spoon or hands until no dry flour remains. The dough should be sticky.
Cover the bowl with plastic wrap or a damp towel. Let sit at room temperature for 4-6 hours.
Perform stretch and folds every 30 minutes for the first 2 hours: wet hands, stretch dough up, and fold over center. Repeat 4-5 times.
Generously coat a 6-inch round cake pan or skillet with olive oil. Pour in about 1 tablespoon.
Pour dough into the pan. Wet hands and gently press dough into corners.
Scatter chopped pecans and cranberries over the top, pressing them gently into the dough.
Drizzle remaining olive oil over the dough.
Let dough rise in the pan for another 2-4 hours until jiggly and doubled in size.
Preheat oven to 400°F (200°C).
Sprinkle flaky sea salt and rosemary (if using) over the dough.
Dimple the surface deeply with fingers, pushing down about half an inch.
Bake for 20-25 minutes until top is golden brown and edges are crisp. Tent with foil if browning too fast.
Cool in the pan for 5 minutes, then flip onto a wire rack. Cool for another 10 minutes before slicing.

Notes

Hydration is key; do not add extra flour to reduce stickiness. If your kitchen is cold, fermentation may take longer. Toasting pecans beforehand enhances flavor. This recipe freezes well; wrap cooled slices in plastic and foil for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8
Calories: 180
Sugar: 3
Sodium: 350
Fat: 9
Saturated Fat: 1
Carbohydrates: 22
Fiber: 2
Protein: 4

Keywords: sourdough focaccia, small batch bread, cranberry pecan bread, fall baking, zero waste baking, easy sourdough, 6 inch skillet bread