I developed a Small Batch Focaccia Bread that bakes in about two hours with generous olive oil and fresh herbs, and a single easy step yields an unexpectedly airy crumb.

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I’ve been tinkering with a tiny, almost secret Focaccia Bread Recipe that somehow makes guests act like it’s magic. It’s simple, oddly addictive, and puts bold olive flavor front and center with extra-virgin olive oil and a scatter of fresh rosemary that brightens every bite.

I promise it’s not fussy but it does reward the patient, and you’ll find yourself looking for excuses to bake it again. This Easy Small Batch Bread fits perfectly when you want something impressive but not overwhelming, and honestly I still get surprised how few hands it takes to finish a pan.

Ingredients

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All-purpose flour: Main carb source, gives structure and chew, small protein gluten, low in fiber.
Extra-virgin olive oil: Healthy fat adds richness and moistness, a bit fruity, good for your heart.
Fresh rosemary: Fragrant herb with piney notes, tiny antioxidants, brightens dough and smells amazing.
Instant yeast: Leavening agent, creates air bubbles so crumb is fluffy, eats sugars to grow.
Fine sea salt: Essential seasoning, heightens flavor, helps control yeast activity, balances sweetness and savor.
Cherry tomatoes: Optional, juicy pops that add acidity and sweetness, brighten each bite, fresh.
Sugar or honey: Feeds yeast for rise, tiny sweetness, gives browning and subtle caramel notes.
Cornmeal or semolina: Optional for pan, adds texture and crunch under crust, a rustic touch.

Ingredient Quantities

2 cups (250 g) all-purpose flour

3/4 cup (180 ml) warm water

1 teaspoon instant yeast

1 teaspoon granulated sugar or honey

1 teaspoon fine sea salt

3 tablespoons extra-virgin olive oil, divided

1 tablespoon fresh rosemary, chopped

1 teaspoon flaky sea salt for finishing

1 teaspoon cornmeal or semolina for the pan (optional)

1/2 cup cherry tomatoes, halved (optional)

How to Make this

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1. Warm the 3/4 cup (180 ml) water until just warm to the touch, stir in 1 teaspoon instant yeast and 1 teaspoon sugar or honey, let sit a minute or two until it looks a little active (if your yeast is brand new you can skip waiting).

2. In a bowl whisk together 2 cups (250 g) all purpose flour and 1 teaspoon fine sea salt, pour in the yeast water and 2 tablespoons of the olive oil, mix until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead about 4 to 5 minutes until soft and slightly sticky, you dont need perfect smoothness, just no big lumps.

4. Put the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot about 1 hour or until roughly doubled.

5. Oil an 8 or 9 inch pan with the remaining 1 tablespoon olive oil and sprinkle 1 teaspoon cornmeal or semolina if you like, press the risen dough into the pan with oiled fingers stretching it to the edges, if it springs back let it rest 10 minutes then try again.

6. Cover the dough and let it proof another 20 to 30 minutes until puffy, while the dough is finishing preheat your oven to 425 F (220 C).

7. Use oiled fingertips to make deep dimples all over the surface, drizzle any oil left in the pan over top, scatter 1 tablespoon chopped fresh rosemary and press in 1/2 cup halved cherry tomatoes if using, then finish with 1 teaspoon flaky sea salt across the top.

8. Bake in the preheated oven 18 to 22 minutes until the focaccia is golden brown and the edges are crisp, ovens vary so keep an eye on it.

9. Let the bread cool in the pan 5 minutes, then transfer to a rack, tear or slice and serve warm for dipping or sandwiches.

Equipment Needed

1. Measuring cups and spoons or a kitchen scale, for the flour, water, yeast and salt
2. Small bowl or large measuring cup to warm and proof the yeast
3. Large mixing bowl for combining ingredients and to let the dough rise
4. Whisk and rubber spatula or wooden spoon to mix and scrape the bowl
5. Clean work surface and bench scraper (or just your floured hands) for kneading
6. 8 or 9 inch baking pan (round, square or cast iron) to press the focaccia into
7. Small bowl or cup for the olive oil used to grease the pan and your fingers
8. Plastic wrap or a clean damp towel to cover the dough while it rises
9. Oven, oven mitts and a cooling rack to bake and rest the bread

Tip: hands are your best tool for dimpling and stretching, so don’t be afraid to get a little messy.

FAQ

Q: Can I swap active dry yeast for the instant yeast here? A: Yes, you can. Use about 1 and 1/4 teaspoons active dry yeast, dissolve it in the warm water with the sugar for 5 to 10 minutes until bubbly, then mix into the flour. It works fine, just proof it first.

Q: How long should I let the dough rise and what temp to bake at? A: Let the dough rise until about doubled, usually 1 to 1 and a half hours at room temp. After you press it into the pan and dimple it, give it another 20 to 40 minutes. Bake in a preheated oven at 425 F (220 C) for about 18 to 22 minutes or until golden.

Q: My focaccia comes out dense, how do I get big airy holes? A: Big holes come from hydration and gentle handling. This recipe is fairly wet, so dont overwork the dough, use warm water, let it proof long enough, and be generous with the olive oil. Also press big dimples instead of smashing it flat. For more flavor and open crumb try a slow cold ferment in the fridge overnight.

Q: Can I add toppings like cherry tomatoes or olives, when do I put them on? A: Yes, add toppings right after you stretch the dough into the pan and before the final rise. Pat tomatoes dry or toss them with a little oil so they dont make the dough soggy. Push toppings lightly into the dimples so they stay put while baking.

Q: The dough is super sticky, do I need more flour? A: A tacky dough is normal for focaccia. Instead of adding lots of flour, oil your hands and the pan, and use a bench scraper if needed. Adding too much flour will make the bread dense, so only dust a little if it is unmanageable.

Q: How should I store and reheat leftovers? A: Store cooled focaccia in an airtight container or bag at room temp for up to 2 days, or freeze slices up to 3 months. Reheat in a 350 F (175 C) oven for 5 to 10 minutes, or pop slices in a toaster oven to get the crust crisp again.

Homemade Small Batch Focaccia Recipe Substitutions and Variations

All-purpose flour: swap with bread flour 1:1 for a chewier, taller focaccia; or use half whole-wheat and half all-purpose but expect a denser crumb and you might need 1 to 2 tbsp more water.
Instant yeast: use active dry yeast (use about 1 1/4 tsp and proof it in the warm water for 5-10 minutes) or use 1/4 cup active sourdough starter and skip the commercial yeast, just plan on much longer rises.
Extra-virgin olive oil: use melted butter for a richer, slightly savory taste or a neutral oil like avocado or sunflower oil 1:1, just note you lose some olive flavor.
Fresh rosemary: swap with fresh thyme or oregano 1:1, or use 1 tsp dried herbs if that’s all you have, and press them into the dough the same way you would the rosemary.

Pro Tips

– Let the dough relax if it keeps springing back when you try to stretch it. Just cover it and wait 8 to 10 minutes, then gently try again. That little pause saves you from overworking the gluten and gives bigger, more irregular holes.

– Oil your fingertips and press deep dimples without worrying about perfect spacing, the oil helps the surface not stick and creates those nice olive oil pockets. If the surface is sticky, use oil not flour so the crust stays tender.

– Use a heavy pan or cast iron if you have one, it gives a nicer crisp bottom and browner edges, and position it on a lower rack so the bottom gets heat without burning the top. If the top is browning too fast, slide a sheet of foil loosely over the focaccia for the last minutes.

– Finishings matter more than you think, sprinkle flaky salt right after it comes out of the oven, a drizzle of good olive oil and a few torn herbs while it’s hot make the flavors pop. To refresh leftovers, sprinkle a little water and warm briefly in the oven or skillet so it comes back soft and slightly crisp again.

Homemade Small Batch Focaccia Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I developed a Small Batch Focaccia Bread that bakes in about two hours with generous olive oil and fresh herbs, and a single easy step yields an unexpectedly airy crumb.

Servings

servings

Calories

224

kcal

Equipment: 1. Measuring cups and spoons or a kitchen scale, for the flour, water, yeast and salt
2. Small bowl or large measuring cup to warm and proof the yeast
3. Large mixing bowl for combining ingredients and to let the dough rise
4. Whisk and rubber spatula or wooden spoon to mix and scrape the bowl
5. Clean work surface and bench scraper (or just your floured hands) for kneading
6. 8 or 9 inch baking pan (round, square or cast iron) to press the focaccia into
7. Small bowl or cup for the olive oil used to grease the pan and your fingers
8. Plastic wrap or a clean damp towel to cover the dough while it rises
9. Oven, oven mitts and a cooling rack to bake and rest the bread

Tip: hands are your best tool for dimpling and stretching, so don’t be afraid to get a little messy.

Ingredients

2 cups (250 g) all-purpose flour
3/4 cup (180 ml) warm water
1 teaspoon instant yeast
1 teaspoon granulated sugar or honey
1 teaspoon fine sea salt
3 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh rosemary, chopped
1 teaspoon flaky sea salt for finishing
1 teaspoon cornmeal or semolina for the pan (optional)
1/2 cup cherry tomatoes, halved (optional)

Directions

Warm the 3/4 cup (180 ml) water until just warm to the touch, stir in 1 teaspoon instant yeast and 1 teaspoon sugar or honey, let sit a minute or two until it looks a little active (if your yeast is brand new you can skip waiting).
In a bowl whisk together 2 cups (250 g) all purpose flour and 1 teaspoon fine sea salt, pour in the yeast water and 2 tablespoons of the olive oil, mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead about 4 to 5 minutes until soft and slightly sticky, you dont need perfect smoothness, just no big lumps.
Put the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot about 1 hour or until roughly doubled.
Oil an 8 or 9 inch pan with the remaining 1 tablespoon olive oil and sprinkle 1 teaspoon cornmeal or semolina if you like, press the risen dough into the pan with oiled fingers stretching it to the edges, if it springs back let it rest 10 minutes then try again.
Cover the dough and let it proof another 20 to 30 minutes until puffy, while the dough is finishing preheat your oven to 425 F (220 C).
Use oiled fingertips to make deep dimples all over the surface, drizzle any oil left in the pan over top, scatter 1 tablespoon chopped fresh rosemary and press in 1/2 cup halved cherry tomatoes if using, then finish with 1 teaspoon flaky sea salt across the top.
Bake in the preheated oven 18 to 22 minutes until the focaccia is golden brown and the edges are crisp, ovens vary so keep an eye on it.
Let the bread cool in the pan 5 minutes, then transfer to a rack, tear or slice and serve warm for dipping or sandwiches.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.