Small batch focaccia bread is topped with olive oil, herbs, and coarse salt This easy and delicious recipe is the perfect amount for 2-4 people.
What is Focaccia Bread?
Focaccia bread is a flat Italian bread that is covered in olive oil, salt and herbs. You can also top it with all kinds of things and the little dimples in the dough are the perfect spot for olive oil to soak in.
This bread is the perfect for the beginning bread maker as it requires very little kneading. It can be made in a stand mixer or mixed by hand.
Focaccia bread does use yeast but following my easy yeast proofing tutorial found here, it is a cinch!
This recipe the perfect amount of focaccia bread for 2-4 people.
Small Batch Focaccia Bread Ingredients
- Flour. I use unbleached all purpose flour
- Yeast. Active dry yeast
- Water. The water is used to dissolve and proof yeast so it is important it is between 105-115 degrees F. Use a thermometer if you are unsure of temperature.
- Sugar. You could substitute honey if preferred
- Olive Oil. The olive oil gives the bread good flavor so be sure and use a high quality olive oil. Some goes in the bread and a lot goes on the outside of the bread.
- Coarse Salt. Some type of flaky sea salt. I prefer Maldon Flaky Sea Salt.
- Herbs. I use fresh rosemary and or thyme when I have it, otherwise a dried rosemary or dried Italian Seasoning works great.
How to Make Focaccia for Two
Herbed Olive Oil
Combine 1 Tbsp water, 1 Tbsp olive oil and 1 tsp fresh herbs and allow to sit and the flavors combine.
- Proof 2 1/4 tsp dry active yeast in 1/2 cup warm water with 1/2 tsp sugar. Allow to sit for about 5-10 minutes until bubbly and foamy.
- Combine flour, salt and 1 Tbsp olive oil in a bowl.
- Pour in yeast mixture and stir to combine. Knead for a minute or two. Dough will be sticky.
- Cover dough and allow to rise for 30 minutes.
- Pour 1 – 1 1/2 Tbsp of olive oil into bottom of 9 x 6 inch baking pan.
- Press dough into bottom of pan. If it won’t stretch all the way, cover with plastic wrap and let sit for a few minutes and then stretch again. This allows the gluten to relax.
- Cover and let rise for 30 minutes.
- Dimple the dough using your finger tips, dampen your fingers if they stick to the dough. Press through to the bottom of pan without going through the dough.
- Drizzle the top of dough with the herb infused olive oil.
- Lightly sprinkle with coarse salt.
- Bake at 400 degrees F. for 15-20 minutes or until golden brown.
- Remove from pan and allow to cool on a cooling rack.
Focaccia Bread Topping Ideas
- Halved Cherry Tomatoes, Parmesan Cheese and fresh Basil Leaves
- Carmelized Onions and Roasted Garlic
- Thinly sliced potatoes, zucchini or squash
- Cheese such as Mozzarella, Parmesan, Goat Cheese
- Pesto and Sun dried Tomatoes
- Proscuitto, Bacon or Salami
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Small Batch Focaccia Recipe
Small Batch Focaccia
- 1 Tbso water
- 1 Tbso olive oil
- 1 tsp fresh herbs chopped , Combination of rosemary, thyme, oregano or whatever you have. Can also used dried herbs but use 1/2 tsp.
- 1/2` cup warm water 105-115 degrees F.
- 2 1/4 tsp dry active yeast
- 1/2 tsp sugar
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1 Tbsp olive oil
- coarse salt for top
- fresh rosemary for top
- Preheat oven to 400 degrees F.
Herbed Olive Oil
- Combine 1 Tbsp water, 1 Tbsp olive oil and 1 tsp of fresh minced herbs or 1/2 tsp dried herbs. Let sit while making bread
- Proof yeast and sugar in 1/2 cup warm water – 105-115 degrees F until foamy and bubbly
- In a bowl, combine flour, salt and olive oil.
- Add in yeast mixture and mix to combine. Dough will be sticky.
- Cover and allow dough to rise for 30 minutes
- Add 1 – 1 1/2 Tbsp olive oil into 9 x 7 inch sheet pan, brush to coat pan. You want a lot of oil.
- Add dough and stretch to fit pan, if dough springs back, let it sit, covered, for 5 minutes for gluten to relax
- After dough is stretched to pan, cover with plastic wrap and let rise 30 minutes.
- Dampen your fingers and dimple the dough.
- Drizzle herbed olive oil over dimpled dough and allow it to fill in the dimples.
- Bake for 15 minutes or until golden brown.
- After baked, remove from pan and let it cool on a baking rack, this will keep the bottom of the dough crispy.