Description
Soft, fluffy, and infused with aromatic herbed olive oil, this Small Batch Focaccia Bread is perfect for cozy nights in or impressing guests with a homemade touch. It’s easy to make, beginner-friendly, and delivers a golden crust with a savory herb flavor you’ll love.
Ingredients
For Herbed Olive Oil:
- 1 tbsp water
- 1 tbsp olive oil
- 1 tsp fresh herbs (rosemary, thyme, oregano, or a mix)
- ½ tsp dried herbs (optional)
For Focaccia Bread:
- ½ cup warm water (105–115°F)
- 2 ¼ tsp dry active yeast
- ½ tsp sugar
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp olive oil
- 1–1 ½ tbsp additional olive oil (for the pan)
- Coarse salt (for topping)
- Fresh rosemary (for topping)
Instructions
- Prepare Herbed Olive Oil:
- Combine water, olive oil, and herbs in a small bowl. Let sit while preparing the bread.
- Proof Yeast:
- Mix warm water, yeast, and sugar in a bowl. Let sit 5–10 minutes until foamy.
- Mix Dough:
- In a large bowl, whisk flour and salt.
- Add the yeast mixture and olive oil, stirring until a sticky dough forms.
- First Rise:
- Cover the bowl with plastic wrap or a damp towel.
- Let dough rise in a warm spot for 30 minutes until doubled.
- Prepare Pan:
- Coat a 9×7-inch pan with olive oil.
- Shape Dough:
- Transfer dough to the pan and gently stretch to fit.
- If the dough resists, let it rest for 5 minutes.
- Second Rise:
- Cover pan and let dough rise for another 30 minutes.
- Dimple Dough:
- Preheat oven to 400°F.
- Press fingers into the dough to create dimples.
- Top and Bake:
- Drizzle herbed olive oil over the dough.
- Sprinkle with coarse salt and rosemary.
- Bake for 15 minutes until golden brown.
- Cool and Serve:
- Cool on a wire rack before slicing.
Notes
- Use fresh herbs for maximum flavor.
- Ensure water temperature is between 105–115°F to activate yeast properly.
- Customize toppings like garlic, cherry tomatoes, or olives for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian