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Small Batch Focaccia Recipe

Small Batch Focaccia Recipe
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5.2 from 7 reviews

This Small Batch Focaccia recipe yields a delicious and aromatic bread that is perfect for sharing with a small group. With a crispy crust and a soft interior, topped with fresh herbs and olive oil, this focaccia is a delightful treat for any occasion.

Ingredients

Herbed Olive Oil:

  • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1 tsp fresh herbs

Focaccia Bread:

  • 1/2 cup warm water (105–115 degrees F.)
  • 2 1/4 tsp dry active yeast
  • 1/2 tsp sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • Coarse salt (for top)
  • Fresh rosemary (for top)

Instructions

  1. Herbed Olive Oil: Combine 1 Tbsp water, 1 Tbsp olive oil, and 1 tsp of fresh minced herbs or 1/2 tsp dried herbs. Let sit while making bread. To be drizzled over dough before baking.
  2. Focaccia Bread: Proof yeast and sugar in 1/2 cup warm water (105-115 degrees F) until foamy and bubbly. In a bowl, combine flour, salt, and olive oil. Add in yeast mixture and mix to combine. Dough will be sticky. Cover and allow dough to rise for 30 minutes. Add 1 – 1 1/2 Tbsp olive oil into a 9 x 7-inch sheet pan, brush to coat the pan. You want a lot of oil. Add dough and stretch to fit the pan. If dough springs back, let it sit, covered, for 5 minutes for gluten to relax. Preheat oven to 400 degrees F. After dough is stretched to the pan, cover with plastic wrap and let it rise for 30 minutes. Dampen your fingers and dimple the dough. Drizzle herbed olive oil over dimpled dough and allow it to fill in the dimples. Bake for 15 minutes or until golden brown. After baked, remove from pan and let it cool on a baking rack; this will keep the bottom of the dough crispy.

Nutrition

Find it online: https://lauracooks.com/small-batch-focaccia-recipe/