Easy Small-Batch Focaccia Recipes
This small-batch focaccia bakes up fluffy inside with a crisp, olive-oil crust. Perfect for weeknights or cozy dinners.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup warm water about 105–115°F
- 1 tsp honey or sugar
- 1 tsp instant yeast
- 1.75 cup all-purpose flour scoop and level
- 0.75 tsp fine sea salt
- 3 tbsp extra-virgin olive oil divided
- 1 tsp fresh rosemary, chopped use half if using dried
- 1 tsp flaky sea salt
Instructions
Preparation Steps
- Grease an 8-inch square pan with 1 tablespoon olive oil and set aside.
- Stir warm water and honey in a bowl, then sprinkle in yeast. Let stand until foamy, 5–8 minutes.
- Whisk flour and fine sea salt in a large bowl.
- Pour the yeast mixture and 1 tablespoon olive oil into the flour. Mix until a shaggy dough forms.
- Rest the dough for 5 minutes to hydrate, then knead in the bowl for 1–2 minutes until smoother.
- Cover the bowl and let the dough rise in a warm spot until doubled, 45–60 minutes.
- Preheat the oven to 450°F. Gently deflate the dough and stretch it into the prepared pan.
- Let the dough relax 10–15 minutes, then press deep dimples all over with oiled fingertips.
- Drizzle the remaining 1 tablespoon olive oil over the top. Sprinkle with rosemary and flaky sea salt.
- Bake until golden and crisp at the edges, 18–22 minutes. Cool 10 minutes before slicing.
Notes
Try pressing in thinly sliced garlic, halved cherry tomatoes, or pitted olives before baking. For extra fragrance, finish with a drizzle of garlic oil and a squeeze of lemon. Store leftovers airtight at room temperature for 1 day or freeze slices for up to 1 month; rewarm in a hot oven to crisp.
This recipe is an original creation inspired by classic Easy Small-Batch Focaccia Recipes flavors. All ingredient ratios and instructions are independently developed.