Homemade Small Batch Focaccia Recipe

I recently tried a Small Batch Rustic Bread recipe that filled my kitchen with enticing aromas. Using all-purpose flour, active dry yeast, olive oil, fresh rosemary and a pinch of coarse sea salt, every bite of my homemade focaccia reveals a wonderful blend of flavors. It caught my interest from the first moment.

I recently tried my hand at a homemade small batch focaccia that turned out surprisingly well. I started with 2 cups all-purpose flour, adding 1/2 tsp salt and 1/2 tsp sugar to balance the flavors.

Mixing in 3/4 tsp active dry yeast with 3/4 cup lukewarm water made the dough come alive in a matter of minutes. I then drizzled 2 tbsp olive oil into the mix and added 1-2 tbsp fresh rosemary leaves that really gave the bread a rustic kick.

I finished it off with a pinch of coarse sea salt spread over the top right before baking so you get that delightful crunch on the outside. This easy focaccia bread recipe is ideal for small gatherings or even just a quiet afternoon snack.

Its simplicity and flavor are something I havent found in most small batch baking recipes so far. Dig in and enjoy trying something a little different today.

Why I Like this Recipe

I really like this recipe cuz it’s super simple and doesn’t take forever to make. I love that the dough comes out soft and a little sticky which makes it really fun to work with, even if I mess up sometimes. The mix of olive oil, rosemary and sea salt gives it this amazing taste that makes it perfect for dipping or just eating plain. Plus, I like that it only makes a small batch so it’s not too much food to handle when I’m just craving something warm and homemade.

Ingredients

• All-purpose flour is a carb-rich base that gives structure and light, fluffy texture.
• Active dry yeast ferments the dough, releasing gases that make the focaccia rise perfect.
• Olive oil adds healthy fats and moisture, boosting flavor and crispiness alike.
• Fresh rosemary provides a lively herbal aroma along with an earthy, sharp flavor kick.
• A small amount of sugar subtly balances tang and helps activate the yeast smoothly.
• Coarse sea salt heightens flavor, drawing out the natural goodness in each ingredient.
• Lukewarm water hydrates the flour, activates yeast, and ensures a smooth, elastic dough consistency.
• Extra olive oil drizzle enhances the crisp crust and gives an extra burst of flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 3/4 tsp active dry yeast
• 3/4 cup lukewarm water
• 2 tbsp olive oil (plus extra for drizzling on top)
• 1-2 tbsp fresh rosemary leaves, roughly chopped
• A pinch of coarse sea salt for finishing

How to Make this

1. In a big bowl, mix the 3/4 cup of lukewarm water with 1/2 tsp of sugar and 3/4 tsp of active dry yeast. Let it sit for about 5 minutes until it kinda bubbles.

2. Add 2 cups of all-purpose flour and 1/2 tsp salt to the bowl and mix until the dough starts to come together.

3. Pour in 2 tbsp olive oil, and stir everything until it forms a soft, sticky dough.

4. Sprinkle some extra flour on a clean surface and knead the dough for about 5-7 minutes until it’s smooth but still a little tacky.

5. Put the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size.

6. Preheat your oven to 425°F. Grease a baking pan with olive oil to prevent sticking.

7. Transfer the risen dough onto the pan and use your fingers to press it out evenly, making little dimples all over the surface.

8. Drizzle extra olive oil generously over the dough, then scatter 1-2 tbsp of roughly chopped fresh rosemary leaves on top.

9. Sprinkle a pinch of coarse sea salt evenly over the dough for that perfect finishing touch.

10. Bake in the preheated oven for about 20-25 minutes until the focaccia is golden brown and firm around the edges. Let it cool slightly before slicing and serving. Enjoy!

Equipment Needed

1. Big mixing bowl – to combine the lukewarm water, sugar, yeast and later all of the other ingredients
2. Measuring cups and spoons – to measure 3/4 cup water, 2 cups flour, 1/2 tsp salt, and all the other small amounts
3. A whisk or fork – for mixing the yeast with water and sugar to get it bubbly
4. Wooden spoon or spatula – to stir in flour, olive oil, and salt until the dough begins forming
5. Clean countertop or work surface – lightly dusted with flour to knead the dough
6. Kitchen towel – to cover the dough while it rests and rises
7. Baking pan – greased with olive oil to shape and bake the dough in a preheated oven at 425°F

FAQ

Homemade Small Batch Focaccia Recipe Substitutions and Variations

• All-purpose flour – You can swap it with bread flour if you want a chewier focaccia, though the texture will be slightly different.
• Sugar – If you’re out, try a tablespoon of honey or agave nectar. It gives a similar sweetness but the moisture might change a bit.
• Active dry yeast – You can use instant yeast instead (just use a little less), or if you’re really adventurous, a sourdough starter would work.
• Lukewarm water – For a different twist, you could use a light beer or even a bit of milk which adds a richer flavor.
• Olive oil – Any mild vegetable oil works in a pinch though it may not have that classic olive flavor.

Pro Tips

1. While activating the yeast, if you dont see bubbles within 5 minutes, it may mean your water was too hot or too cold so double-check its temp before mixing everything together.
2. Dont over-knead the dough cause it can turn too tough and lose that nice airy texture that makes focaccia awesome.
3. When pressing dimples into the dough, be generous cause those little divots help hold onto the olive oil and rosemary which really boosts the flavor.
4. If you want an extra crispy edge, try drizzling a bit more olive oil on the sides before baking and keep an eye on it towards the end.