Small Batch Focaccia

This post may contain affiliate links. Please read my disclosure policy.

This Small Batch Focaccia is made in a standard loaf pan and can be topped with whatever your heart desires!

Small Batch Focaccia is the perfect recipe to make if you live alone or have a small family. It’s crispy on the outside and soft and chewy on the inside. My favorite thing about focaccia, besides how easy it is to make, is the endless list of toppings that you can put on it. For this recipe I kept it basic and just used dried rosemary and flaky sea salt but you can put anything you want on it! If you like this recipe you’ll be sure to love my Small Batch Dinner Rolls!

What Is Focaccia?

Focaccia is an Italian flatbread that is similar to pizza dough. It’s flavored with olive oil and is usually topped with herbs and vegetables. It can be eaten on its own, as a side dish or used for sandwiches!

Ingredient Breakdown

Water – should be warmed to 110°F.

Instant yeast – makes the dough rise much faster than active dry yeast.

Granulated sugar, salt and olive oil – enhances flavor and texture.

All-purpose flour – gives the focaccia structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.

How To Make Small Batch Focaccia

1. Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.

2. Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, salt and olive oil. Mix on low speed until well combined and smooth. The dough will be wet and sticky.

3. Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 30 minutes or until doubled in size.

4. Once the dough has risen, punch it down to release the air then transfer it to a generously oiled 9×5 inch loaf pan. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of the pan as far as it can go. Leave it to rest for 5 minutes.

5. Try to stretch the dough towards the edges of the pan once more. Don’t force it if it doesn’t reach. Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Add your toppings (I used dried rosemary and flaky sea salt) then let the dough rise for 30 more minutes.

6. Bake the focaccia at 400°F for 20-25 minutes or until golden brown. Immediately remove the focaccia from the loaf pan and let it cool on a wire rack. Store Small Batch Focaccia in an airtight container for up to 2 days at room temperature.

Pro Tips For Small Batch Focaccia

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Do not overheat the water or you’ll kill the yeast! Yeast dies at 140°F.
• It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.
• Be generous with the olive oil! It’s what makes the focaccia so crispy and delicious!
• Once the focaccia is done baking immediately remove it from the loaf pan and allow to cool on a wire rack to keep it crispy.

Focaccia Topping Ideas

• Flaky sea salt
• Rosemary or other herbs (fresh or dried)
• Caramelized onions
• Garlic (raw or roasted)
• Tomatoes
• Cheese (parmesan, mozzarella, etc.)
• Olives
• Potatoes

More small Batch Recipes You’ll Love

• Small Batch Cheesecake
• Small Batch Brownies
• Small Batch Oatmeal Chocolate Chip Cookies
• Small Batch Cinnamon Rolls

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂