I perfected an Easy Focaccia Bread Recipe that comes together in about two hours with olive oil and fresh herbs, yielding a flavorful small batch loaf ideal for small gatherings.
I never thought a tiny pan of bread could cause this much arguing at my house but here we are. I call it my Foccacia Recipe Small Batch because it actually works and honestly it’s the Easiest Focaccia Bread I’ve made when I wanted something fast but not fake.
The crumb is pillowy and sings of extra virgin olive oil, with bright notes from fresh rosemary leaves that keep you guessing what that flavor is even after the third bite. It’s perfect for dunking, sandwiches or stealing straight from the pan and people always ask for it.
Ingredients
- All purpose flour: Provides carbs for dough structure, some protein for gluten, not whole grain.
- Warm water: hydrates flour, activates yeast, controls dough temperature, no calories.
- Yeast: ferments sugars into CO2 for rise, adds subtle tang, living microbe.
- Olive oil: adds healthy fats, richness, crisp crust and moist crumb, savory flavor.
- Rosemary: fragrant herb, gives piney aroma, little calories, pairs great with garlic.
- Garlic: sharp savory bite, antioxidants, browns nicely, can be sliced or minced.
- Fine sea salt: seasons dough, tightens gluten slightly, enhances all flavors.
- Optional toppings like tomatoes or olives: add acidity, sweetness or briny pop, colorful.
Ingredient Quantities
- 1 1/2 cups (190 g) all purpose flour
- 3/4 cup (175 ml) warm water (about 95 to 105 F)
- 1 tsp instant yeast (or 2 1/4 tsp active dry yeast)
- 1 tsp sugar or honey
- 1 tsp fine sea salt
- 3 tbsp extra virgin olive oil plus a little extra for the pan and to drizzle
- 1 tbsp fresh rosemary leaves, chopped
- 2 cloves garlic, thinly sliced or minced
- flaky sea salt for sprinkling, about 1/2 tsp
- optional toppings such as cherry tomatoes halved, Kalamata olives, or thinly sliced red onion
How to Make this
1. Warm 3/4 cup (175 ml) water to about 95 to 105 F and stir in 1 tsp sugar or honey; if using active dry yeast (2 1/4 tsp) sprinkle it in and let sit 5 to 10 minutes until foamy, if using instant yeast (1 tsp) you can stir it in and move on once the water is slightly bubbly.
2. In a bowl combine 1 1/2 cups (190 g) all purpose flour and 1 tsp fine sea salt, make a little well and pour in the yeast mixture plus 3 tbsp extra virgin olive oil.
3. Stir until a shaggy dough forms, then knead by hand for about 4 to 6 minutes until smooth and slightly sticky, or pulse a mixer briefly. dont add a lot more flour, it should stay tacky.
4. Lightly oil a clean bowl with olive oil, place the dough inside, turn to coat, cover with a damp towel or plastic wrap and let rise in a warm spot until puffy and roughly doubled, about 45 to 60 minutes.
5. Meanwhile oil an 8×8 inch pan or similar small baking dish with a little extra olive oil and preheat oven to 425 F (220 C).
6. Transfer dough to the oiled pan, use oiled hands to gently press and stretch it to the corners, let it rest 5 minutes if it fights you and stretch again until it mostly fills the pan.
7. Use your fingertips to make dimples all over the surface, drizzle a little more olive oil over the top so it pools in the dimples, scatter 1 tbsp chopped fresh rosemary and 2 cloves garlic thinly sliced or minced, add optional toppings like halved cherry tomatoes, Kalamata olives or thinly sliced red onion and press them gently into the dough, then sprinkle about 1/2 tsp flaky sea salt.
8. Let the shaped focaccia rest for another 20 to 30 minutes while the oven finishes heating so it gets a light second puff.
9. Bake 16 to 20 minutes until golden brown and the edges are crisp. Remove from oven, drizzle a touch more olive oil if you like, let cool 5 to 10 minutes, slice and serve warm. store leftovers in an airtight container and reheat to refresh the crust.
Equipment Needed
1. Measuring cups and spoons (for flour, water, oil, salt, yeast, sugar)
2. Instant read thermometer or candy thermometer to check the water temp
3. Small bowl or glass measuring cup to warm water and bloom the yeast
4. Large mixing bowl for combining and resting the dough
5. Wooden spoon or silicone spatula for stirring the shaggy dough
6. Bench scraper or your hands for kneading and handling the tacky dough
7. 8×8 inch baking pan or similar small baking dish, plus a little oil for coating it
8. Cutting board and small sharp knife for chopping rosemary and slicing garlic
9. Clean kitchen towel or plastic wrap to cover the dough, plus oven mitts and a cooling rack for when it’s done
FAQ
Homemade Small Batch Focaccia Recipe Substitutions and Variations
- All purpose flour: swap with bread flour for a chewier, taller crumb (use 1:1), or replace up to 50% with whole wheat pastry flour for nuttier flavor, or use a 1:1 gluten free blend (add xanthan if the blend lacks it).
- Warm water: use warm milk or buttermilk (same temp) for a richer, softer crumb, or try beer or sparkling water to add flavor and extra lift—use the same amount of liquid.
- Instant yeast: replace with active dry yeast (use 2 1/4 tsp and proof it first in warm liquid) or about 1/3 cup fed sourdough starter (longer rise time and reduce a bit of dough flour/water).
- Extra virgin olive oil / finishing: sub EVOO with melted butter or a neutral oil like avocado for a different flavor, swap rosemary for thyme or oregano if you dont have it, and use kosher or coarse salt instead of flaky sea salt (use a touch more by volume).
Pro Tips
1) Make a warm proofing spot: if your kitchen is chilly, turn the oven light on and set the covered bowl inside, or place a small bowl of very hot water next to the dough. It speeds up the rise without overworking the yeast, but watch it so it doesnt overproof.
2) Resist adding extra flour while kneading, oil your hands instead and use folding plus short rests when the dough fights you. Tackiness is good, too dry and the focaccia will be dense, so be gentle and patient.
3) For a crisper bottom, heat a heavy baking sheet or cast iron while the oven preheats, or slide the oiled pan onto a hot lower rack when you put the dough in. That extra stored heat gives better crust without changing the oven temp.
4) Be careful with garlic and salt: very thin garlic can brown fast so tuck slices into the dimples or mix them with a bit of oil first, and save some flaky sea salt to sprinkle right after baking for the best crunch and flavor. For leftovers, reheat in a hot oven a few minutes to bring back the crust.
Homemade Small Batch Focaccia Recipe
I perfected an Easy Focaccia Bread Recipe that comes together in about two hours with olive oil and fresh herbs, yielding a flavorful small batch loaf ideal for small gatherings.
6
servings
185
kcal
Equipment: 1. Measuring cups and spoons (for flour, water, oil, salt, yeast, sugar)
2. Instant read thermometer or candy thermometer to check the water temp
3. Small bowl or glass measuring cup to warm water and bloom the yeast
4. Large mixing bowl for combining and resting the dough
5. Wooden spoon or silicone spatula for stirring the shaggy dough
6. Bench scraper or your hands for kneading and handling the tacky dough
7. 8×8 inch baking pan or similar small baking dish, plus a little oil for coating it
8. Cutting board and small sharp knife for chopping rosemary and slicing garlic
9. Clean kitchen towel or plastic wrap to cover the dough, plus oven mitts and a cooling rack for when it’s done
Ingredients
1 1/2 cups (190 g) all purpose flour
3/4 cup (175 ml) warm water (about 95 to 105 F)
1 tsp instant yeast (or 2 1/4 tsp active dry yeast)
1 tsp sugar or honey
1 tsp fine sea salt
3 tbsp extra virgin olive oil plus a little extra for the pan and to drizzle
1 tbsp fresh rosemary leaves, chopped
2 cloves garlic, thinly sliced or minced
flaky sea salt for sprinkling, about 1/2 tsp
optional toppings such as cherry tomatoes halved, Kalamata olives, or thinly sliced red onion
Directions
- Warm 3/4 cup (175 ml) water to about 95 to 105 F and stir in 1 tsp sugar or honey; if using active dry yeast (2 1/4 tsp) sprinkle it in and let sit 5 to 10 minutes until foamy, if using instant yeast (1 tsp) you can stir it in and move on once the water is slightly bubbly.
- In a bowl combine 1 1/2 cups (190 g) all purpose flour and 1 tsp fine sea salt, make a little well and pour in the yeast mixture plus 3 tbsp extra virgin olive oil.
- Stir until a shaggy dough forms, then knead by hand for about 4 to 6 minutes until smooth and slightly sticky, or pulse a mixer briefly. dont add a lot more flour, it should stay tacky.
- Lightly oil a clean bowl with olive oil, place the dough inside, turn to coat, cover with a damp towel or plastic wrap and let rise in a warm spot until puffy and roughly doubled, about 45 to 60 minutes.
- Meanwhile oil an 8×8 inch pan or similar small baking dish with a little extra olive oil and preheat oven to 425 F (220 C).
- Transfer dough to the oiled pan, use oiled hands to gently press and stretch it to the corners, let it rest 5 minutes if it fights you and stretch again until it mostly fills the pan.
- Use your fingertips to make dimples all over the surface, drizzle a little more olive oil over the top so it pools in the dimples, scatter 1 tbsp chopped fresh rosemary and 2 cloves garlic thinly sliced or minced, add optional toppings like halved cherry tomatoes, Kalamata olives or thinly sliced red onion and press them gently into the dough, then sprinkle about 1/2 tsp flaky sea salt.
- Let the shaped focaccia rest for another 20 to 30 minutes while the oven finishes heating so it gets a light second puff.
- Bake 16 to 20 minutes until golden brown and the edges are crisp. Remove from oven, drizzle a touch more olive oil if you like, let cool 5 to 10 minutes, slice and serve warm. store leftovers in an airtight container and reheat to refresh the crust.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 71g
- Total number of serves: 6
- Calories: 185kcal
- Fat: 7.8g
- Saturated Fat: 1.05g
- Trans Fat: 0g
- Polyunsaturated: 0.83g
- Monounsaturated: 5.95g
- Cholesterol: 0mg
- Sodium: 583mg
- Potassium: 40mg
- Carbohydrates: 24.7g
- Fiber: 0.86g
- Sugar: 0.67g
- Protein: 3.2g
- Vitamin A: 0IU
- Vitamin C: 0.3mg
- Calcium: 5mg
- Iron: 0.38mg
