Homemade Small Batch Focaccia – Looking for a simple. And delicious bread recipe? This Homemade Small Batch Focaccia. Is perfect for those who want fresh, flavorful bread. Without making a huge batch. With fresh herbs, olive oil, and a crisp golden crust. This focaccia is great as a side, sandwich base. Or enjoyed on its own. Ready in just 2 hours. It’s a fun way. To enjoy homemade bread. Without spending all day. In the kitchen.
The first time I made this small batch focaccia. I was inspired. By a craving for warm, fresh bread. But didn’t want to bake a huge loaf. My husband and I ended up devouring it straight out of the oven. With just olive oil. And a sprinkle of sea salt. Our little one even loved dipping pieces. In marinara sauce. It’s been a go-to recipe ever since. Especially when we’re looking for a quick. Yet satisfying treat. On a busy day.
What makes this Homemade Small Batch Focaccia truly special?
This focaccia recipe. Is perfect for anyone. Who loves the flavor of fresh bread. But doesn’t want. The commitment of a large batch. The blend of fresh herbs. And olive oil. Seeps into the dimples of the dough. Creating an irresistible combination of soft. And crispy textures. With just 2 hours. From start to finish. This small batch focaccia. Is great for weeknights. Or last-minute gatherings. Plus, it’s highly customizable — add your favorite toppings. Like garlic or olives. For an extra burst of flavor.
What You Need To Make This Homemade Small Batch Focaccia Recipe?
Olive Oil: The star of focaccia bread. Olive oil keeps the dough rich. And flavorful. It also crisps up the crust beautifully.
Fresh Herbs: Rosemary, thyme, oregano — whatever you have on hand. Will add aromatic flavor. To this bread. Dried herbs work in a pinch. But fresh always brings out the best taste.
All-purpose Flour: Standard flour works perfectly here. Giving the focaccia its structure. And softness.
Dry Active Yeast: Make sure to proof the yeast properly. In warm water; it’s the secret. To a good rise. And soft texture.
Coarse Salt: Adds a final touch to the top. Balancing the olive oil. And herbs. With a savory crunch.
Steps To Make Homemade Small Batch Focaccia:
Step 1: Make the Herbed Olive Oil: Combine 1 tablespoon of water and 1 tablespoon of olive oil. And your choice of fresh. Or dried herbs. Set aside. To let the flavors meld. While you make the dough.
Step 2: Proof the Yeast: In a small bowl. Mix the warm water (between 105-115°F). With yeast, and sugar. Let it sit. Until it becomes foamy. And bubbly. About 5-10 minutes.
Step 3: Prepare the Dough: In a larger bowl. Combine the flour, salt, and olive oil. Slowly pour in the yeast mixture. And stir. Until everything comes together. The dough will be sticky. So don’t worry! Cover it. And let it rise. For 30 minutes.
Step 4: Prep the Pan: Generously brush 1-1 ½ tablespoons of olive oil. Onto a 9×7 inch sheet pan. Ensuring the entire bottom is coated. Transfer the risen dough. Into the pan. And stretch it to fit. If it resists. Cover. And let it rest. For another 5 minutes. To relax the gluten.
Step 5: Let the Dough Rise Again: After the dough has been stretched. To fit the pan. Cover it with plastic wrap. And let it rise. For another 30 minutes.
Step 6: Preheat the Oven: Heat your oven to 400°F. While the dough rises.
Step 7: Dimple the Dough: With damp fingers. Press dimples. Into the surface of the dough. Drizzle the herbed olive oil. Generously over the top. Letting it pool. In the dimples.
Step 8: Bake: Place the focaccia. In the oven. And bake for 15 minutes. Or until the top. Is golden brown.
Step 9: Cool and Enjoy: Remove the focaccia. From the pan. And place it on a cooling rack. To keep the bottom crispy. Slice. And enjoy warm!
Tip:
For an even more flavorful focaccia. Let the dough rise overnight. In the fridge. This cold fermentation enhances the flavor. And gives the bread. A fluffy, light texture. If you’re short on time. Don’t skip the second rise. As it helps the dough to relax. And achieve its signature airy, dimpled look. And don’t forget the olive oil — it’s essential. For achieving that golden, crispy crust. So be generous! Fresh herbs like rosemary. Or thyme. Are perfect for adding a beautiful aroma. And extra flavor. To every bite.
Frequently Asked Questions:
Can I use whole wheat flour instead of all-purpose flour?
Yes. But the texture will be denser. Consider mixing half whole wheat. With half all-purpose flour. For a balance of nutrition. And softness.
How do I store leftover focaccia?
Store leftover focaccia. In an airtight container at room temperature. For up to 2 days. To reheat. Pop it in a warm oven. For a few minutes. To refresh its crispiness.
Can I freeze focaccia?
Yes. You can freeze focaccia. Once it’s cooled. Wrap it tightly in plastic wrap. And store it in a freezer-safe bag. Reheat in the oven. Directly from frozen.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Small Batch Focaccia
Ingredients
- 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
Instructions
Herbed Olive Oil:
- 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:
- 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.
- 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.
- Cover the dough. And let it rise. For about 30 minutes.
- 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.
- Preheat the oven to 400°F.
- Once the dough is stretched. To fit the pan. Cover it with plastic wrap. And let it rise. For another 30 minutes.
- Lightly dampen your fingers. And press dimples. Into the surface of the dough.
- Drizzle the herbed olive oil. Over the top of the dough. Letting it fill in the dimples.
- Bake for 15 minutes. Or until the top. Is golden brown.
- Once baked. Remove the focaccia. From the pan. And transfer it. To a wire rack to cool. Ensuring the bottom stays crispy.
Notes
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!
