Homemade Small Batch Focaccia

Introduction

Few breads are as universally loved as focaccia, the Italian flatbread that’s all about simplicity and big flavor. This Homemade Small Batch Focaccia turns crisp yet chewy, fragrant with olive oil, and is so easy to make that you don’t need to reserve it for special occasions. With minimal ingredients and hands-on time, you can enjoy fresh, bakery-quality bread without the need for a large batch or complex technique.

Why Make a Small Batch Focaccia?

Small batch focaccia is ideal for weeknights, dinner parties, or whenever you crave a fresh, warm loaf but don’t want leftovers or a time-consuming process. This recipe delivers big focaccia taste—airy crumb, crispy golden crust, and a Mediterranean aroma—in a convenient, manageable size. The customization factor also shines: add your favorite toppings, from rosemary to roasted veggies, for creative flair.

The Key to Flavorful Focaccia

Great focaccia comes down to high-quality olive oil and long fermentation, even if only for an hour or two. The dough is quick to bring together and flexible, requiring just a bowl and a whisk. For best results, use a generous drizzle from an olive oil sprayer to fully coat the dough and pan, ensuring an ultra-crisp crust and robust flavor without making it greasy.

Perfect Pan & Prep for Focaccia

Use a sturdy, oven-safe skillet or baking dish to achieve focaccia’s signature golden base. A cast iron skillet imparts superior heat retention and a beautiful, crispy exterior, while a sheet of parchment paper prevents sticking and makes cleanup a breeze. Press the dough out to the edges with your fingertips—creating those classic dimples—before a final topping of olive oil, flaky salt, and herbs.

Serving, Storing, and Creative Add-Ons

Serve your focaccia as a starter with a dipping bowl of olive oil, as a side to soups and salads, or to build epic sandwiches. Leftovers (if there are any) can be stored in airtight food storage containers to keep the crumb fresh for the next day’s lunch.

For extra style, use a vegetable chopper to finely dice red onions, olives, or sun-dried tomatoes for custom toppings that tuck neatly into the dimples.

Nutritional Information and Serving Size

This small batch recipe makes 4–6 servings, perfectly portioned for a family meal or gathering. Each piece (without extra toppings) has around 150–180 calories, making it a bread you can enjoy without overindulging.

Homemade Small Batch Focaccia (Recap)

Golden, olive oil-rich focaccia is approachable even for beginner bakers, and a small batch means you can have bakery-fresh bread anytime. Its versatility, ease, and irresistible flavor make it a top choice for any meal.

Instructions

1. In a medium bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tablespoon of olive oil. Stir to form a sticky dough. Knead in the bowl for 2 minutes until the dough comes together (add a sprinkle more flour if needed).
2. Cover with a kitchen towel and let the dough rise in a warm spot for 1–2 hours until doubled in size.
3. Line a 9- or 10-inch parchment paper circle or square in the base of your cast iron skillet or baking dish. Drizzle generously with olive oil.
4. Transfer the dough to the prepared pan. With lightly oiled fingers, stretch and press it out to the edges. Let it rest for 20 minutes, uncovered.
5. Preheat the oven to 425°F. Dimple the dough deeply with your fingertips. Drizzle the remaining olive oil over the top and sprinkle with flaky sea salt, herbs, and any desired toppings (use a vegetable chopper for even, quick prep).
6. Bake for 20–25 minutes, until golden and crisp on top. Allow it to rest in the pan for 5 minutes, then lift it out using the parchment paper. Cool on a rack before slicing.
7. Store any leftovers in food storage containers at room temperature for up to 2 days.

Cook and Prep Times

Prep Time: 10 minutes (plus rising time)
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes including rise