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
Units
Scale
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
