Small Batch Focaccia Recipe

If you’ve ever craved golden, pillowy focaccia but hesitated at the thought of making a massive baking sheet’s worth, this Small Batch Focaccia recipe is a total game changer. Bursting with olive oil, flecked with fresh herbs, and perfectly crisp on the outside, this focaccia is tailor-made for weeknight baking or a cozy lunch for two. Whether you’re serving it warm out of the oven or using it to elevate your next sandwich, the simplicity and bold flavor of Small Batch Focaccia will have you falling in love with homemade bread all over again.

Ingredients You’ll Need

The magic of Small Batch Focaccia lies in its uncomplicated ingredient list. Each element is simple but essential, working together to create a bread with unbeatable texture and flavor. Let’s take a closer look at why they matter:

• Water (1 Tbsp + 1/2 cup): Acts as the hydration for both the dough and the herbed oil, giving the focaccia its signature chewy yet tender crumb.
• Olive oil (1 Tbsp + extra for pan and top): Adds richness and flavor while crisping the exterior and creating that signature golden crust.
• Fresh herbs (1 tsp): Infuses the herbed oil with aromatic complexity; you can swap in dried herbs but fresh really pops.
• Dry active yeast (2 1/4 tsp): Gives the focaccia rise and airiness for that light, fluffy interior.
• Sugar (1/2 tsp): Helps feed the yeast, encouraging a bubbly, lively dough.
• All purpose flour (1 1/4 cups): The backbone of focaccia, contributing to both structure and softness.
• Salt (1/2 tsp + coarse for topping): Essential for flavor inside the dough and as a crunchy finishing touch on top.
• Fresh rosemary (for top): Responsible for those irresistible herbal bursts in every bite.

How to Make Small Batch Focaccia

Step 1: Make the Herbed Olive Oil

Start by combining 1 tablespoon water, 1 tablespoon olive oil, and 1 teaspoon of freshly minced herbs (or 1/2 teaspoon dried) in a small bowl. Let this mixture sit while you prepare the dough. This quick infusion time draws out the herbs’ fragrant oils, so the finished focaccia tastes wonderfully aromatic.

Step 2: Proof the Yeast

In a small bowl or measuring cup, stir together 1/2 cup warm water (be sure it’s between 105 and 115 degrees F), the dry active yeast, and sugar. Set it aside for about 5 minutes until it looks foamy and bubbly. This only takes a minute but makes sure your yeast is active, which means your focaccia will rise beautifully.

Step 3: Mix the Dough

In a medium mixing bowl, combine the flour, salt, and 1 tablespoon olive oil. Pour in the frothy yeast mixture and stir until everything comes together. The dough will look sticky—that’s just right. Don’t be tempted to add extra flour, because that stickiness leads to a tender crumb.

Step 4: First Rise

Cover your bowl with plastic wrap or a clean towel and let the dough rest for 30 minutes at room temperature. During this time, it will puff up slightly and become lighter in texture. This first rise is key for developing the focaccia’s signature airy bite.

Step 5: Prepare the Pan

Add 1 to 1 1/2 tablespoons olive oil to a 9 x 7-inch sheet pan and use a brush or your fingers to coat the entire surface generously. You want plenty of oil so the focaccia develops a deeply golden, crispy crust during baking. Preheat your oven to 400 degrees Fahrenheit now, so it’s hot when you’re ready to bake.

Step 6: Stretch and Second Rise

Scrape your dough into the prepared pan and gently stretch it so it covers most of the bottom. If the dough springs back or feels tight, cover it with plastic wrap and let it rest for another 5 minutes—this relaxes the gluten. Once stretched, cover the pan and let the dough rise for another 30 minutes until puffy.

Step 7: Dimple and Top

Dampen your fingers and press gently all over the dough, making deep dimples. Drizzle the herbed olive oil over the top, letting it pool in the dimples. Sprinkle with coarse salt and scatter plenty of fresh rosemary over the surface. This gives each bite its beautiful, savory finish.

Step 8: Bake and Cool

Slide the pan into your preheated oven and bake for about 15 minutes or until the focaccia is golden brown and crisp on top. Once baked, immediately transfer the focaccia to a wire rack. This keeps the bottom super crispy (no soggy bread here!). Let it cool slightly before slicing and devouring.

How to Serve Small Batch Focaccia

Garnishes

Before serving your Small Batch Focaccia, finish it with a generous swirl of your favorite extra-virgin olive oil or a fresh sprinkle of flaky sea salt and extra chopped herbs. These little touches make each slice truly irresistible, adding a pop of color and a boost of flavor you won’t want to skip.

Side Dishes

This bread is made for dipping and pairing! Serve Small Batch Focaccia with bowls of olive oil and balsamic vinegar, soft cheeses like burrata or mozzarella, or alongside a vibrant salad. It’s perfect as a companion for soups and pastas, adding a comforting homemade touch to almost any meal.

Creative Ways to Present

Don’t be afraid to get creative when showcasing your Small Batch Focaccia. Slice it into strips for dunking, cut squares for snacking, or layer pieces into sandwiches or picnic boxes. A rustic board with sliced focaccia, olives, cured meats, and cheeses makes for an inviting appetizer spread at any gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Small Batch Focaccia (lucky you!), wrap it loosely in foil or store in an airtight container at room temperature. It’s best enjoyed within a day, but will keep nicely for up to two days before losing some of its tenderness.

Freezing

For longer storage, freeze individual slices of focaccia. Wrap tightly in plastic wrap and place in a freezer bag. They’ll stay fresh for up to a month! When the craving strikes, just grab a slice and move to the next step for quick refreshment.

Reheating

To bring back that freshly-baked magic, reheat thawed or leftover Small Batch Focaccia in a 350 degree Fahrenheit oven for 8 to 10 minutes. It crisps the exterior and revives that delicious soft center. A quick toast in a skillet also works if you’re in a hurry!

FAQs

Can I use instant yeast instead of dry active yeast?

Yes! Just swap instant yeast in equal amounts and skip the proofing step. Mix it directly with the flour and proceed with the recipe for perfect Small Batch Focaccia every time.

What herbs work best for the herbed olive oil?

Fresh rosemary is a classic choice and really shines here, but you can use thyme, oregano, or a combination of your favorites. Dried Italian seasoning also works well if that’s what you have on hand.

Can I make Small Batch Focaccia in a different pan size?

You can! If you don’t have a 9 x 7-inch sheet pan, use an 8-inch round or square pan, or even two mini loaf pans. Your focaccia may be a touch thicker or thinner depending on the pan, but it’ll still taste fantastic.

Why is my focaccia not fluffy?

There are two big reasons: the dough didn’t rise long enough, or the yeast wasn’t active. Make sure your water is the right temperature and let the dough get nice and puffy during both rises for a fluffy result.

Can I add toppings to my Small Batch Focaccia?

Definitely! Before baking, try dotting the top with cherry tomatoes, olives, sautéed onions, or even a touch of grated Parmesan. Just don’t overload it, so the bread still bakes up light and airy.

Final Thoughts

If you’ve never baked bread before or just want a fuss-free, flavor-packed recipe, Small Batch Focaccia is about to become a staple in your kitchen. It’s the simplest, most satisfying way to bring bakery-quality bread to your everyday table—give it a try, and you’ll wonder how you ever lived without it!

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