Easy Small Batch Focaccia Recipe

For those who crave bakery-fresh bread but don’t want mountains of leftovers, this Small Batch Focaccia is the answer to your carb-loving dreams! With all the signature crispy edges, fluffy crumb, and shimmer of olive oil you expect, this easy recipe gives you focaccia perfection—just sized down for two (or four, if you’re feeling generous).

Ingredients You’ll Need

This Small Batch Focaccia proves that incredible bread can be made with just a handful of pantry staples. Each ingredient pulls its weight, creating the irresistible flavor and pillowy texture we all adore—so don’t skip any!

• Active Dry Yeast: The essential starter for that classic airy rise—make sure it’s fresh for the best lift and texture.
• Warm Water: Wakes up the yeast and brings the dough together; aim for about 105°F/40°C, just warm to the touch.
• All-Purpose Flour: The perfectly balanced flour creates a tender but sturdy crumb; no need for fancy bread flour here.
• Sea Salt: Enhances flavor throughout the dough and creates those crave-worthy savory pops in every bite.
• Olive Oil: More than just a fat, good-quality olive oil gives flavor, golden color, and that signature crispy crust.
• Flaky Salt: Sprinkled on top, this is the finishing touch that delivers the addicting crunch and flavor contrast.

Variations

One of my favorite things about Small Batch Focaccia is how endlessly adaptable it is! Swap in flavors, change the toppings, or sneak in a bit of whole grain—however you’re feeling or whatever’s in your fridge, this recipe’s got you covered.

• Herb-Infused Focaccia: Knead chopped fresh rosemary or thyme right into the dough, or sprinkle them over the top before baking for garden-fresh flavor.
• Olive & Garlic Focaccia: Press halved pitted olives and thinly sliced garlic into the top before baking for a Mediterranean twist.
• Whole Wheat Upgrade: Swap half the all-purpose flour for white whole wheat to add a hearty, nutty note (and a little fiber boost!) without sacrificing fluffiness.
• Sweet Onion Topping: Caramelized onions over focaccia are simply dreamy—spread them on before your final drizzle of olive oil.

How to Make Small Batch Focaccia

Step 1: Activate the Yeast

Start by adding the active dry yeast to a medium bowl and pouring in the warm water. Give it a quick stir, then let it stand for five minutes to wake up the yeast—tiny bubbles mean you’re ready to go! This step makes sure your focaccia will rise tall and proud.

Step 2: Mix and Fold the Dough

Add the flour and sea salt to your yeasty water and stir until a shaggy, sticky dough forms—no need for smoothness just yet! Instead of heavy kneading, we’ll build gluten by folding: gently lift up a side of dough, stretch, and press it over itself, rotating the bowl as you go. After several folds (8–10 does the trick), the dough will look smoother and feel more elastic.

Step 3: First Rise

Cover the dough with a towel or plastic wrap and let it rise in a warm spot for about an hour, or until it’s doubled in size. The dough should look pillowy and puffy, a sure sign it’s ready for the next phase. (If your kitchen is chilly, try keeping the bowl inside the oven with the light on.)

Step 4: Pan and Second Rise

Generously oil the bottom of your 8-inch square baking pan so the bread comes out crispy and golden. Scrape the risen dough into the pan and gently press or stretch it to fill the edges. Cover again and let it rise until puffy—about 30–40 minutes. This time gives your Small Batch Focaccia those classic airy pockets.

Step 5: Dimple, Top, and Bake

Preheat the oven to 425°F/220°C and add a pan of water to the bottom rack (steam helps the bread rise and gives a fluffier crumb). Drizzle more olive oil all over the dough, then use your oiled fingertips to dimple the surface. Sprinkle generously with flaky salt. Bake first with the steam, then finish baking without, until the top is a deep golden brown.

Step 6: Cool, Slice, and Enjoy

Let your focaccia rest in the pan for at least 15 minutes—it sets the crust and keeps the crumb delicate. Slide it out, cut into squares, and serve while it’s still slightly warm and irresistibly aromatic.

How to Serve Small Batch Focaccia

Garnishes

A sprinkle of fresh herbs—think rosemary, thyme, or basil—brings both color and bright aroma to your focaccia. For extra decadence, finish with a scatter of grated parmesan or a drizzle of more fruity olive oil just before serving.

Side Dishes

Small Batch Focaccia is a match made in heaven with soups like classic tomato, creamy potato-leek, or minestrone. It’s also fabulous alongside antipasto platters, crisp green salads, or as a cozy base for open-faced sandwiches.

Creative Ways to Present

Once baked, slice your focaccia into rectangles and tuck them into a rustic basket lined with a tea towel for a homestyle feel. Or, cut smaller squares and thread them onto skewers with roasted veggies for a playful appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover Small Batch Focaccia in an airtight container at room temperature for up to two days. If you plan to keep it longer, pop it in the fridge to stay fresh—just know it’s at its absolute best on day one!

Freezing

Wrap cooled focaccia squares tightly in plastic wrap and stash them in a freezer bag. They’ll keep for up to two months—just thaw at room temperature whenever you’re ready for a treat.

Reheating

To revive leftover focaccia, pop it in a 325°F (160°C) oven for 5–8 minutes, or until warmed through and slightly crisped. A quick toast restores both flavor and texture, bringing your bread right back to its golden glory.

FAQs

Final Thoughts

There’s nothing quite like the smell and taste of freshly baked bread, especially when it’s Small Batch Focaccia—chewy, golden, and surprisingly easy. Give it a try and bring a little bakery joy to your week, no matter your baking experience. You’ll be amazed at how much comfort a warm square of this bread can bring!

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