If you’ve ever found yourself craving pillowy, olive oil–drenched focaccia but didn’t want to fuss with a giant loaf (or a yeasty mess for days), this Easy Small Batch Focaccia is about to become your new favorite baking project. This single-pan bread is delightfully crisp on the bottom, soft and fluffy inside, and perfectly golden—all without needing expert skills or fancy equipment!
Why You’ll Love This Recipe
- Foolproof for Beginners: No special mixer or kneading skills are required—just a bowl, a spoon, and a cozy spot for rising.
- Bakes Fast, Serves Few: This small batch recipe fits perfectly in an 8-inch pan: perfect for snacking, date night, or whenever you want fresh bread without leftovers for days.
- Deep Olive Oil Flavor & Crunch: The signature olive oil–soaked bottom gives big flavor, while flaky salt and a quick dimpled top bakers’ trick deliver that beloved focaccia texture.
- Customizable Toppings: Swap out the flaky salt for sprigs of rosemary, sliced olives, or roasted veggies—this Easy Small Batch Focaccia is a blank canvas.
Ingredients You’ll Need
The ingredient list for this Easy Small Batch Focaccia is short, simple, and delivers maximum bread flavor! Each component plays an important role: the flour provides structure, olive oil lends savory richness and a crisp golden bottom, and yeast brings that irresistible airy lift.
- Active dry yeast: Just a teaspoon is enough to give this bread its beautiful rise; make sure it’s fresh for the fluffiest results.
- Warm water (105°F/40°C): Activates the yeast and ensures a soft, springy crumb—too hot, and it can harm the yeast, so test with your wrist if you’re unsure.
- All-purpose flour: This pantry staple offers the perfect balance between tender and chewy; measure by weight for best results.
- Sea salt: Infuses every bite with flavor and balances out the richness of the oil.
- Olive oil: The hero of focaccia—adds deep flavor, moisture, and makes the bottom ultra-crispy; use a fruity, high-quality extra virgin oil if you can.
- Flaky salt (for topping): Brings that classic focaccia finish for a delightful, savory crunch on top.
Variations
One of the best things about making focaccia at home is how easily you can personalize it! Whether you want to toss in some fresh herbs, swap in bread flour, or play with toppings, Easy Small Batch Focaccia welcomes your creativity.
- Make it garlic focaccia: Press thinly sliced garlic into the dimples before baking for an aromatic kick.
- Add fresh herbs: Sprinkle rosemary, thyme, or basil over the dough before baking for an irresistibly fragrant loaf.
- Olive & tomato topping: Decorate with halved cherry tomatoes and sliced briny olives for a burst of color and flavor.
- Cheesy focaccia: Scatter grated parmesan or mozzarella over the dough for melty, golden goodness.
How to Make Easy Small Batch Focaccia
Step 1: Bloom the Yeast
Start by adding the active dry yeast to a medium bowl and gently pouring the warm water over it. Let this cozy mixture sit undisturbed for five minutes—watch for bubbles on the surface, which means your yeast is alive and ready to do its magic.
Step 2: Mix & Fold the Dough
Add the flour and sea salt to your bloomed yeast mixture and stir it all together. The dough will be quite sticky—don’t worry, that’s perfect! Use a spatula, bench scraper, or your hands to fold the dough over itself: hook under the edge, pull up and over, and press down. Rotate and repeat 8–10 times; this no-knead technique develops gluten while keeping things easy and mess-free.
Step 3: First Rise
Cover the bowl tightly with a towel or plastic wrap and let your dough rise in a warm spot for about an hour. You want it to double in size—it should look bouncy and airy.
Step 4: Shape in the Pan
Generously oil the bottom of an 8-inch (20 cm) square baking pan—this is what gives the crust that signature crunch. Transfer the dough in, then gently press, stretch, and nudge it to fill the corners. The dough may resist a little, so give it a minute to rest if needed. Try not to tear it; just ease the dough out as evenly as possible.
Step 5: Second Rise
Lightly cover the pan and let the dough rise again until puffy, about 30–40 minutes. Meanwhile, preheat your oven to 425°F (220°C) and set a pan of water on the bottom rack—the steam creates an extra-tender crumb.
Step 6: Dimple & Top
Once the dough is pillowy, drizzle the remaining olive oil over the top. Oil your fingertips and press into the dough to create those classic focaccia dimples. Don’t be shy—poke generously! Finish with a sprinkling of flaky salt or your favorite toppings.
Step 7: Bake to Golden Perfection
Bake the bread for 10 minutes, then carefully remove the water pan. Continue baking for another 5–10 minutes, until the top is deeply golden, crisp, and your kitchen smells absolutely dreamy. Let your Easy Small Batch Focaccia cool for at least 15 minutes before slicing in (torture, I know—but it’s worth it!).
Pro Tips for Making Easy Small Batch Focaccia
- Steam Magic: Don’t skip the pan of water in your oven—it creates moist heat that helps your focaccia bake up extra fluffy with a beautifully crisp crust.
- Don’t Overwork the Dough: Only fold until the dough is taut and smooth; over-mixing can result in a denser crumb, so trust the no-knead method for a light, airy loaf.
- Generous with the Oil: Olive oil isn’t just for flavor—it also keeps the focaccia from sticking and delivers that signature golden, crunchy base. Don’t be shy!
- Use Your Senses: If your dough feels dry, add a splash more water—if it’s too wet, dust in a bit more flour. The visual and tactile cues are key for this small batch recipe.
How to Serve Easy Small Batch Focaccia
Garnishes
The beauty of Easy Small Batch Focaccia is its canvas-like quality: finish it with a sprinkle of flaky salt, fresh cracked black pepper, or a scattering of chopped fresh rosemary for a classic look. For a pop of color, try edible flowers or thinly sliced veggies pressed gently into the dough before baking.
Side Dishes
This focaccia shines alongside everything from steamy soups like tomato basil or a springy vegetable minestrone to big, vibrant salads. It’s also fabulous as the base for open-faced sandwiches or dunked into olive oil and balsamic vinegar as an appetizer.
Creative Ways to Present
Cut your Easy Small Batch Focaccia into generous squares, strips for dipping, or even small bites for a rustic antipasto board. Stack it high in a bread basket lined with a colorful napkin, or serve warm from the pan for maximum “wow” at the table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover focaccia in foil or place it in an airtight container, then store at room temperature for up to three days. It stays soft (and snackable), though the crust is best enjoyed the day it’s baked.
Freezing
Easy Small Batch Focaccia freezes surprisingly well! Once cooled, wrap slices tightly in plastic wrap then foil, and freeze for up to two months. Thaw at room temp and reheat for freshly-baked flavor any time.
Reheating
To restore the signature crunchy crust, reheat slices in a 350°F (175°C) oven for 8-10 minutes until warmed through and golden. You can also toast pieces in a dry skillet for an even crispier finish.
FAQs
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Can I use instant yeast instead of active dry yeast?
Yes! Substitute the same amount of instant yeast and skip the blooming step. Simply mix it in with your flour and salt before adding water.
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What if I don’t have an 8-inch square pan?
No worries—use a similar-sized round cake pan or divide the dough between two mini loaf pans. Just keep an eye on baking time, as thickness will affect how quickly it browns.
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Can I make the dough ahead and bake later?
Absolutely. After the first rise, cover and refrigerate the dough for up to three days. Let it return to room temp before shaping and baking for best oven spring.
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Why is my focaccia dense instead of fluffy?
This usually happens if the yeast wasn’t activated, the dough didn’t rise long enough, or if too much flour was added (measuring by weight helps). Warm room temps and fresh yeast are your friends for ensuring a tender crumb in Easy Small Batch Focaccia!
Final Thoughts
There’s nothing quite like the aroma of warm, homemade focaccia drifting from your kitchen—and with this Easy Small Batch Focaccia, you can enjoy bakery-quality bread anytime, even on a weeknight. I hope you give this dreamy loaf a try soon; once you taste that golden, fluffy goodness, you’ll want to make it again and again. Happy baking, friends!
Print
Easy Small Batch Focaccia Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 Square 8″/20 cm loaf, 2-4 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy the delicious taste of homemade focaccia with this easy small batch recipe. The focaccia is soft on the inside with a crispy crust and topped with flavorful olive oil and flaky salt.
Ingredients
Dough:
- 1 teaspoon (4 g) active dry yeast
- 3/4 cup (175 ml) warm water, about 105°F/40°C
- 1 2/3 cups (240 g) all-purpose flour
- 3/4 teaspoon (5 g) sea salt
- 2–3 Tablespoons (30–45 ml) olive oil, divided
Topping:
- 1–2 teaspoons flaky salt
Instructions
- Making and Folding the Focaccia Dough: Add the yeast to a medium bowl, then pour the warm water slowly over it. Let the mixture sit for five minutes to allow the yeast to activate.
- Proofing and Shaping: Cover the dough bowl and let it rise until doubled. Transfer the dough to an oiled pan, let rise again, then dimple the dough and add toppings.
- Baking: Preheat the oven, add steam, drizzle with oil, dimple the dough, sprinkle salt, and bake until golden brown.
- Serving: Allow to cool before slicing and serving warm.
Notes
- For best results, use a kitchen scale for accurate measurements.
- Refrigerate dough for up to 3 days if desired.
- Best served warm and store leftovers in an airtight container.
Nutrition
- Serving Size: 1/4 loaf
- Calories: 283 kcal
- Sugar: 1g
- Sodium: 1250mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
