Go Back
Homemade Small Batch Focaccia
Laura

Homemade Small Batch Focaccia

Easy Homemade Small Batch Focaccia with olive oil, fresh herbs, and a perfectly crispy crust. Small batch, BIG flavor perfect for snacking, dipping, or sandwich-making!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 slices
Course: Lunch
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 2.25 teaspoons active dry yeast one standard packet
  • 0.5 teaspoon granulated sugar
  • 0.5 cup warm water 105-115°F
  • 0.5 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon water for herby oil mixture
  • 1 teaspoon fresh rosemary or thyme finely chopped
  • 1 pinch coarse sea salt for sprinkling
  • 1 sprig fresh rosemary for garnish

Equipment

  • 9x7 inch baking pan
  • Mixing bowls
  • Kitchen towel or plastic wrap
  • Wire cooling rack

Method
 

  1. Mix herby olive oil: Combine 1 tablespoon olive oil, 1 tablespoon water, and 1 teaspoon chopped fresh herbs. Set aside while preparing dough.
  2. Activate yeast: In a small bowl, stir together ½ cup warm water (105-115°F), yeast, and sugar. Let sit 5 minutes until foamy and bubbly.
  3. Make dough: In a separate bowl, mix flour and salt. Add yeasty water and 1 tablespoon olive oil. Stir until sticky dough forms.
  4. First rise: Cover bowl and let rise in warm spot for 30 minutes until dough increases in size.
  5. Prepare pan: Generously oil a 9×7 inch baking pan with remaining olive oil, coating bottom and sides well.
  6. Shape dough: Transfer dough to pan and gently stretch to fit. If dough resists, rest 5 minutes then continue stretching.
  7. Second rise: Cover and let rise 30 more minutes until puffy and doubled in size.
  8. Preheat oven: Heat oven to 400°F while dough completes second rise.
  9. Dimple dough: Wet fingertips and press dimples all over dough surface, pressing down to pan bottom.
  10. Add toppings: Drizzle herby olive oil over dough, letting it pool in dimples. Sprinkle with coarse salt and fresh rosemary.
  11. Bake: Bake 15 minutes until golden brown and fragrant. Transfer to wire rack to cool slightly before serving.

Notes

  • Water temperature is critical: too hot kills yeast, too cold won't activate it
  • Don't skip dimpling: creates oil reservoirs and prevents uneven rising
  • Use more olive oil than feels necessary for crispy bottom crust
  • Dough can be refrigerated after first rise for overnight baking
  • Best served warm but keeps 1-2 days at room temperature