Description
This Small Batch Focaccia is an easy, no-knead bread that’s crispy on the outside, airy on the inside, and infused with olive oil and fresh herbs. Perfect for beginners and seasoned bakers alike, this focaccia comes together in just two hours, making it a quick and rewarding baking project. Enjoy it as an appetizer, sandwich bread, or alongside soups and salads.
Ingredients
- For the Dough:
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon instant yeast (or active dry yeast)
- ¾ cup warm water (about 110°F)
- 1 tablespoon olive oil
- For the Topping:
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary or thyme (or ½ teaspoon dried)
- ¼ teaspoon garlic powder
- ½ teaspoon flaky sea salt
- ¼ teaspoon black pepper
Instructions
- Activate the Yeast – If using active dry yeast, mix it with warm water and let it sit for 5 minutes until foamy. If using instant yeast, skip this step.
- Mix the Dough – In a bowl, whisk together flour, salt, and yeast. Add the warm water and olive oil, stirring until a shaggy dough forms.
- First Rise – Cover the bowl with a towel and let it rise in a warm place for 1 hour, until doubled in size.
- Prepare the Baking Dish – Grease a small baking pan (8-inch round or square) with 1 tablespoon olive oil. Transfer the dough to the pan, stretching it gently to fit.
- Second Rise & Dimpling – Cover and let the dough rest for 30 minutes. After rising, press your fingers into the dough to create dimples.
- Add Toppings – Drizzle with olive oil, sprinkle with herbs, garlic powder, sea salt, and black pepper.
- Bake to Perfection – Preheat oven to 400°F (200°C) and bake for 20-25 minutes, until golden brown.
- Cool & Serve – Let the focaccia cool slightly before slicing. Enjoy warm or at room temperature!
Notes
- Make it extra crispy – Bake at 425°F for the last 5 minutes.
- Store leftovers – Keep in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
- Reheat for best texture – Warm in the oven at 375°F for 5-10 minutes.
- Freeze it – Wrap tightly and freeze for up to 2 months.
- Prep Time: 10 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian