Homemade Small Batch Focaccia

Whip up this easy Homemade Small Batch Focaccia with olive oil, fresh herbs, and a perfectly crispy crust. Small batch, BIG flavor—perfect for snacking, dipping, or sandwich-making!

this Recipe

It all started on a random Sunday. You know those weekends where you’re craving something homemade but also… not trying to feed an army? Yeah, that was me. I didn’t want a giant pan of bread sitting on my counter for days (because I would eat it all), but I still wanted that warm, golden, fresh-out-the-oven focaccia magic.

I remember my first time making focaccia—spoiler alert: it wasn’t pretty. I drowned it in oil, forgot the salt, and ended up with a chewy mess that my dog still turned his nose up at. But hey, baking is a journey, right?

Fast-forward a few tries later, and I finally nailed it. This Homemade Small Batch Focaccia hits all the right notes: fluffy inside, crispy edges, herby olive oil pooling in the dimples (drool). And best of all? It’s small-batch perfection—enough for a cozy dinner or a snacky afternoon without filling up your freezer with leftovers.

Why You’ll Love This Homemade Small Batch Focaccia Recipe?

• Small Batch = No Waste: Perfect for two people… or one really hungry person (no judgment here).
• Crunchy Meets Fluffy: Crisp, golden crust with a soft, airy center. Exactly how focaccia should be.
• Flavor-Packed with Simple Ingredients: Olive oil, herbs, sea salt—sometimes basic is best.
• Stress-Free Baking: No fancy tools. No sourdough starter. Just simple, hands-on bread therapy.
• Endlessly Customizable: Make it herby, cheesy, spicy—you do you.

Ingredient Notes:

• All-Purpose Flour: The backbone of this bread. Gives it that soft, chewy texture we love.
• Active Dry Yeast: The magic that makes it rise and gives it that light, airy crumb.
• Olive Oil: A must-have. It adds flavor, crisps up the crust, and makes those dimples oh-so-delicious.
• Herbs (Fresh or Dried): Rosemary, thyme, oregano—whatever you love. Fresh herbs give a bright pop, dried ones are just as tasty.
• Sugar: A small touch to feed the yeast and get it going.
• Warm Water: Like, bathwater warm. It activates the yeast—too hot and you’ll kill it (been there).
• Coarse Salt: Because those salty bites on top? Absolute focaccia gold.

How To Make Homemade Small Batch Focaccia?

Step 1: Herby Olive Oil = Flavor Bomb
Mix 1 tablespoon olive oil, 1 tablespoon water, and a teaspoon of chopped fresh herbs (or ½ tsp dried). Let it hang out while you make the dough—this becomes that glorious drizzle that soaks into the bread’s dimples.

Step 2: Wake Up the Yeast
In a small bowl, stir together ½ cup warm water (not scalding!) with 2¼ teaspoons active dry yeast and ½ teaspoon sugar. Let it sit for 5 minutes until it looks all foamy and bubbly—if it’s still flat, your yeast might be dead. Sad, but it happens. Try again.

Step 3: The Doughy Stuff
In a separate bowl, mix 1¼ cups flour with ½ teaspoon salt and 1 tablespoon olive oil. Pour in the yeasty water and stir until the dough comes together. It’ll be sticky—embrace it.

Step 4: First Rise (aka Bread Nap)
Cover the bowl with a kitchen towel or plastic wrap and let it rise somewhere warm for 30 minutes. I like to stick mine in the microwave (turned off!) with a cup of hot water next to it for a DIY proofing box.

Step 5: Stretch It Out
Generously oil a 9×7-inch pan—seriously, don’t skimp. This is where that crispy crust happens. Plop the dough into the pan and gently stretch it out to fit. If it snaps back, let it rest for 5 minutes. Gluten’s got attitude sometimes.

Step 6: Second Rise (Almost There)
Cover again and let it rise for another 30 minutes. Now it’s getting puffy and ready for its olive oil shower.

Step 7: Dimple City
Preheat the oven to 400°F. Wet your fingers and press dimples all over the dough (the more, the better). Drizzle that herby olive oil over the top, making sure it pools into the little craters.

Step 8: Bake Until Beautiful
Bake for 15 minutes, or until golden brown on top. Your kitchen’s about to smell heavenly—just try not to eat it straight from the pan (been there, too).

Step 9: Cool It… Or Don’t
Transfer the bread to a wire rack so the bottom stays crispy. Let it cool for a few minutes before slicing—or just rip off a chunk right then and there. I won’t judge.

Storage Options:

• Room Temp: Keep in an airtight container for 1-2 days.
• Fridge? No Thanks: It’ll dry out fast in there.
• Freezer-Friendly: Wrap tightly and freeze for up to 2 months. Reheat in the oven to get that crunch back.
• Reheating Hack: Pop it in the toaster oven for a few minutes—crispy edges restored.

Variations and Substitutions:

• Cheesy Focaccia: Sprinkle shredded mozzarella or parmesan before baking for gooey goodness.
• Garlic Lover’s Dream: Add minced garlic to the herby olive oil. Drizzle away.
• Sweet Focaccia: Skip the herbs, drizzle with honey after baking, and call it dessert.
• Spicy Kick: Add a sprinkle of red pepper flakes for some heat.
• Gluten-Free Swap: Use a 1:1 gluten-free flour blend—just check for xanthan gum if needed.

What to Serve with Homemade Small Batch Focaccia?

• Dips & Sauces: Think olive oil & balsamic, hummus, or whipped feta.
• Soup’s BFF: Tomato basil, minestrone, or creamy mushroom—focaccia’s made for dunking.
• Ultimate Sandwich Bread: Slice it in half, stuff it with prosciutto, mozzarella, and arugula. Chef’s kiss.
• Brunch Side: Pair with scrambled eggs or a veggie frittata.
• Charcuterie Board Hero: Add slices alongside your cheeses, meats, and olives.

Frequently Asked Questions:

Can I make this dough ahead of time?
Totally! After the first rise, cover and chill the dough in the fridge overnight. Let it come to room temp before baking.

Why didn’t my dough rise?
Dead yeast is usually the culprit. Always check the expiration date and make sure your water’s not too hot.

How do I make it even crispier?
Easy—just drizzle a little extra olive oil on top before baking and let it go for an extra 3-5 minutes.

Let’s Bake This Bread Already!

There’s just something about pulling a warm, herby focaccia out of the oven that feels extra satisfying—especially when it’s this simple to make. Whether you’re dipping it, stacking it, or just munching it straight out of the pan, this Homemade Small Batch Focaccia is about to become your go-to bread recipe.

Give it a try, snap a pic, and tag me—because I need to see your beautiful golden bread babies.

Keep the Flavor Coming – Try These:

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5 from 1 vote

Homemade Small Batch Focaccia

Prep Time 30 minutes mins

Cook Time 15 minutes mins

rise time 1 hour hr

Total Time 2 hours hrs

This Homemade Small Batch Focaccia. Is the perfect bread. For when you're craving. Something fresh. And flavorful. Without committing to a large batch. Made with olive oil, and fresh herbs. And a delightfully crisp crust. It's a versatile bread. That's great for dipping, or pairing with soups. Or using as a sandwich base. The process is simple. And the results are outstanding — a soft, airy interior. With a crunchy, savory exterior. Once you try this focaccia. You'll find yourself. Making it again and again!

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4 Servings

Ingredients

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• 1 tablespoon water
• 1 tablespoon olive oil
• 1 teaspoon finely chopped fresh herbs such as rosemary, thyme, oregano, or a blend. If using dried herbs, reduce to 1/2 teaspoon.
• 1/2 c warm water heated to 105-115°F
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 1 1/4 c all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Coarse salt for sprinkling on top
• Fresh rosemary for garnish on top

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Instructions

 

Herbed Olive Oil:

1. Mix 1 tablespoon of water. And 1 tablespoon of olive oil. And 1 teaspoon of freshly minced herbs (or 1/2 teaspoon dried herbs). Let the mixture rest. While preparing the bread. This will be drizzled. Over the dough. Just before baking.

Focaccia Bread:

1. In a small bowl. Combine yeast. And sugar. With 1/2 cup of warm water (105-115°F). And allow it to proof. Until foamy. And bubbly.
2. In a separate bowl. Mix together flour, salt, and olive oil. Add the activated yeast mixture. And stir. Until the dough comes together. The dough will be slightly sticky.
3. Cover the dough. And let it rise. For about 30 minutes.
4. Generously coat a 9x7-inch sheet pan. With 1 to 1 1/2 tablespoons. Of olive oil. Transfer the dough to the pan. And gently stretch it to fit. If the dough resists. Cover. And let it rest. For 5 minutes. To relax the gluten.
5. Preheat the oven to 400°F.
6. Once the dough is stretched. To fit the pan. Cover it with plastic wrap. And let it rise. For another 30 minutes.
7. Lightly dampen your fingers. And press dimples. Into the surface of the dough.
8. Drizzle the herbed olive oil. Over the top of the dough. Letting it fill in the dimples.
9. Bake for 15 minutes. Or until the top. Is golden brown.
10. Once baked. Remove the focaccia. From the pan. And transfer it. To a wire rack to cool. Ensuring the bottom stays crispy.

Notes

To make this focaccia gluten-free. Simply substitute the all-purpose flour. With a gluten-free flour blend. Look for one that contains xanthan gum. Which helps mimic the structure of gluten. You may also need to increase the olive oil slightly. To add more moisture. As gluten-free flours. Can sometimes result. In a drier dough. With these easy swaps. You'll still get the same deliciously crisp crust. And soft, fluffy interior. Without the gluten!

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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