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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.
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. If you need a full size version for more check out this recipe.
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 Small Batch Focaccia Bread
- Combine water, olive oil and fresh herbs and allow to sit.
- Proof dry active yeast in 1warm water with sugar. Allow to sit for about 5-10 minutes until bubbly and foamy.
- Combine flour, salt and olive oil in a medium large 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 olive oil into bottom of 9 x 6 inch baking pan.
- Press dough into bottom of pan.
- Cover and let rise for 30 minutes.
- Dimple the dough using your finger tips. 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.
Tips
- If the dough won’t stretch to cover the bottom of the pan, cover with plastic wrap and let sit for a few minutes and then stretch again. This allows the gluten to relax.
- When dimpling the bread, dampen your fingers with water if they stick to the dough.
- You cal top the bread with your favorite toppings before baking. I love cherry tomatoes, Parmesan cheese and fresh basil. Pesto and sun dried tomatoes are also delicious.
Try these other delicious bread recipes too:
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Small Batch Focaccia
Focaccia bread topped with olive oil, herbs, and coarse salt This easy and delicious recipe is the perfect amount for 2-4 people.
Prep:30 minutes
Cook:15 minutes
rise time:1 hour
Total:2 hours
Ingredients
- 1 Tbsp water
- 1 Tbsp 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
Instructions
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. To be drizzled over dough before baking.
Focaccia 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
- Preheat oven to 400 degrees F.
- 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.
Tips & Notes:
Focaccia Bread Topping Idea
- Halved Cherry Tomatoes, Parmesan Cheese and fresh Basil Leaves
- Caramelized Onions and Roasted Garlic
- Thinly sliced potatoes, zucchini or squash
- Olives
- Cheese such as Mozzarella, Parmesan, Goat Cheese
- Pesto and Sun dried Tomatoes
- Prosciutto, Bacon or Salami
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Nutrition Facts:
Calories: 230kcal (12%) Carbohydrates: 33g (11%) Protein: 7g (14%) Fat: 8g (12%) Saturated Fat: 1g (6%) Sodium: 297mg (13%) Potassium: 107mg (3%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 2IU Vitamin C: 1mg (1%) Calcium: 9mg (1%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Susan Beatty says
Loved the bread, was easy to follow. Found if I preheated my oven at the 10 minute left on bake was plenty of time rather than recipe calling for preheat at beginning of last 30 minute rise. Thanks for a smaller recipe for this bread as we only have 2 in our family.
Cindi G says
Loved this. I split it into 2 pans that measured 2 high and 5 wide and a 3rd that was smaller. They came out great. Light and fluffy with that delicious crust.
Andrea S says
Perfect size for the two of us. Delish!!