Why You’ll Love This Recipe

Perfect Portioning: Crafted for smaller servings, this recipe ensures no leftovers, making it ideal for intimate meals.
Crisp and Fluffy Texture: Achieves a golden, crispy crust with a soft, airy interior.
Simple Ingredients: Utilizes basic pantry staples like flour, yeast, olive oil, and herbs for a flavorful result.
Easy Preparation: No specialized equipment or sourdough starter required, making it accessible for all home bakers.
Customizable Flavors: Easily adaptable with various herbs, cheeses, or spices to suit your taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Olive oil
Fresh or dried herbs (e.g., rosemary, thyme, oregano)
Sugar
Warm water (105–115°F)
Coarse salt

Directions

Prepare the Herbed Olive Oil
- Combine olive oil, water, and finely chopped herbs. Set aside to infuse while preparing the dough.
Activate the Yeast
- Mix warm water with active dry yeast and sugar. Let sit until foamy to confirm the yeast is active.
Mix the Dough
- In a bowl, combine flour, salt, and olive oil. Add the yeast mixture and stir until a sticky dough forms.
First Rise
- Cover the bowl and let the dough rise in a warm place for about 30 minutes, or until doubled in size.
Shape the Dough
- Transfer the dough to a generously oiled baking pan. Gently stretch it to fit the pan, allowing it to rest if it resists stretching.
Second Rise
- Cover and let the dough rise for another 20–30 minutes.
Dimple and Drizzle
- Preheat the oven to 400°F (200°C). Use your fingers to press dimples into the dough, then drizzle the herbed olive oil over the top.
Bake
- Bake for 15 minutes, or until golden brown and crisp.
Cool and Serve
- Remove from the oven, transfer to a wire rack, and let cool slightly before slicing.

Servings and Timing

Servings: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Rise Time: 1 hour
Total Time: Approximately 2 hours

Variations

Cheesy Focaccia: Add shredded mozzarella or Parmesan before baking.
Garlic Infusion: Add minced garlic to the herbed oil for extra flavor.
Sweet Focaccia: Omit herbs and top with cinnamon-sugar for a dessert version.
Spicy: Add red pepper flakes to the dough or topping.
Gluten-Free: Use a 1:1 gluten-free flour blend that includes xanthan gum.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days.
Freezing: Wrap tightly and freeze for up to a month. Thaw at room temperature before use.
Reheating: Reheat in a 350°F (175°C) oven for 5–10 minutes to regain crispness.

FAQs

Can I make this dough ahead of time?

Yes, after the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping and baking.

Why didn’t my dough rise?

The yeast may be expired, or the water could have been too hot or too cold. Ensure it’s between 105–115°F and the yeast is active.

How do I get a crispier crust?

Drizzle more olive oil on top before baking and extend the bake time by a few minutes.

Can I use whole wheat flour?

Yes, but it will be denser. Try half whole wheat and half all-purpose for better texture.

Do I need fresh herbs?

No, dried herbs work well too. Use half the amount as they are more concentrated.

Can I double this recipe?

Yes, simply double the ingredients and use a larger pan.

What pan size works best?

An 8×8-inch square pan or 9-inch round pan is ideal for this small batch.

Can I add toppings like olives or sun-dried tomatoes?

Absolutely. Press them gently into the dough before baking.

Is kneading required?

No, this is a no-knead dough, making it very beginner-friendly.

Can I make this oil-free?

Olive oil is essential for flavor and texture in focaccia, so it’s not recommended to omit it.

Conclusion

Homemade Small Batch Focaccia is the perfect recipe for bread lovers who want a quick and easy baking project without dealing with large batches. With its crispy edges, fluffy center, and fragrant herb topping, this focaccia is great as a side dish, appetizer, or even sandwich bread. It’s a versatile and satisfying option that delivers bakery-quality results from the comfort of your kitchen.

Homemade Small Batch Focaccia

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This Homemade Small Batch Focaccia is a crispy, golden, and flavorful bread that’s perfect for small gatherings or everyday meals. With a fluffy, airy interior and a crust infused with herbed olive oil, this easy no-knead focaccia comes together in just 2 hours using simple pantry staples. Ideal as a side, sandwich base, or appetizer, it’s a quick and delicious way to enjoy homemade bread.

Author: Amy
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Yield: 4 servings
Category: Bread, Side Dish
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

All-purpose flour

Active dry yeast

Warm water (105–115°F)

Olive oil

Sugar

Coarse salt

Fresh or dried herbs (e.g., rosemary, thyme, oregano)

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Instructions

Prepare Herbed Olive Oil:
- In a small bowl, combine olive oil, a little water, and finely chopped herbs. Set aside to infuse.
Activate the Yeast:
- Mix warm water with sugar and active dry yeast. Let sit for 5–10 minutes until foamy.
Mix the Dough:
- In a large bowl, combine flour, salt, and olive oil. Add the yeast mixture and stir until a sticky dough forms.
First Rise:
- Cover the bowl and let dough rise in a warm place for about 30 minutes, or until doubled in size.
Shape the Dough:
- Transfer the dough to a generously oiled 8×8-inch baking pan. Gently stretch to fit. Let rest 10 minutes if needed.
Second Rise:
- Cover and let rise for 20–30 minutes until puffy.
Dimple and Drizzle:
- Preheat oven to 400°F (200°C). Use your fingers to create dimples in the dough. Drizzle herbed olive oil over the top.
Bake:
- Bake for 15 minutes or until golden brown and crisp on top.
Cool and Serve:
- Transfer to a wire rack, cool slightly, and slice.