Homemade Small Batch Focaccia
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!
4 Servings
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
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!