Small Batch Focaccia

This easy small batch focaccia recipe is made in a loaf pan! And it’s a no-knead bread recipe so the dough mixes up quickly! Made with just six simple ingredients.

I’m seriously falling in love with making a small batch recipe. Sure I love making a big dessert to share for a potluck, or having some leftovers to freeze. But sometimes it’s nice to just have enough to enjoy in the moment. Nothing to wrap up and freeze or give away. Like my small batch cheesecake, small batch brownies, or small batch cinnamon rolls. See told you I was a fan. 

And after making all these small batch recipes, I knew the next one I had to create was  small batch focaccia. Focaccia might just be one of my favorite things ever. But I really don’t want a large pan of bread sitting around taunting me all week. But a loaf pan of a just a few servings to enjoy over a couple nights (or ok in one night – don’t judge me). Perfection.

And this small batch focaccia bread is an easy no knead dough with an airy crumb, and golden crispy crust. I topped with a drizzle of olive oil, fresh rosemary and a sprinkle of sea salt for the classic focaccia (just in a small amount!)

See Also:

• Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
• For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
• Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
• For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!

Why This Recipe Works

• Easy yeast bread made in a loaf pan – This mini focaccia recipe makes the perfect amount to share with no leftovers!
• Uses only 1 cup of flour – This might be my favorite part of this small-batch focaccia bread recipe! Just one cup is all you need!
• No knead dough – You can quickly stir together the dough and just let it rise. No need for a stand mixer! 
• Wonderful blank canvas– I used fresh rosemary but you can use any type of fresh herbs or toppings you like.

Ingredients Needed

• All-purpose flour – For a chewier bread, you can try and use bread flour instead. 
• Salt – I used fine sea salt. If you’re using kosher you will want to use a little more, and if using table salt I like to use a little less as it’s finer crystals. 
• Instant yeast – You can use active dry yeast, but your rising times will take longer. Read more here about what is active dry yeast.
• Water – You want warm water to activate the yeast. Do not use water warmer than 110^oF.
• Olive oil – Use a good olive oil for the best flavor. 
• Rosemary – I used fresh rosemary but any type of herbs or toppings will work.

How To Make Small Batch Focaccia

Combine dry ingredients. In a large bowl, whisk together the flour, salt, and yeast. 

Add the water. Using a rubber spatula, stir until the water is incorporated and a sticky wet dough is formed. 

Let the dough rise. Cover the bowl with a damp towel (or plastic wrap) and set aside in a draft-free warm place to rise for 1 to 1 ½ hours, until the dough has doubled in size. 

Prepare bread. Preheat the oven to 425^oF (220^oC) and position a rack in the center of the oven. Line a 8 ½” x 4 ½” loaf pan with parchment paper or grease with nonstick cooking spray. Pour 1 teaspoon of the oil into the loaf pan. Scrape the focaccia dough into the bottom of the pan and turn to coat in the oil. Let the dough rest for 20 minutes. 

With lightly greased hands, press down on the dough to dimple and stretch the dough outward into the corners of the pan. Drizzle on the remaining 2 teaspoons of oil and sprinkle on rosemary and salt o top of the dough. Dimple the dough again to gently stretch the dough and allow the toppings to sink in. 

Bake bread. Bake for 20 minutes until golden brown on top and crisp on the bottom. Remove the pan from the oven and transfer to a wire rack. Let cool for 10 minutes then remove from the pan and cut into squares.

Topping Ideas

I used fresh rosemary and a little flaky sea salt but feel free to get creative! Here are a few ideas:

• Tomatoes– Try using cherry tomatoes or grape tomatoes cut in half, or sundried tomatoes
• Cheese– Try sprinkling on a little freshly grated parmesan cheese!
• Herbs – Try other herbs like fresh thyme or oregano!
• Red pepper – Sprinkle on a little crushed red pepper for a bit of a kick.
• Olives – Use chopped green or black olives for a bit of acidity.
• Caramelized Onions
• Roasted garlic

Storage Instructions

You can store leftovers covered, wrapped well in plastic wrap at room temperature for 2 days. Or you can also freeze leftovers (if there are any!) for up to 3 months. I always wrap any baked goods first in plastic wrap and then store in plastic bag.

You can thaw unwrapped at room temperature. I like to warm any bread slices up in the oven before enjoying.

Recipe FAQs

More Recipes To Try

If you love baking bread as much as I do, then be sure to try these other popular bread recipes on the blog! Like my super easy sourdough bread recipe. It’s a perfect starter loaf if you’re new to baking sourdough.

And when it’s Fall, I love whipping up a loaf of my pumpkin chocolate chip bread! And of course nothing is easier than making my butter swim biscuits any time of year. They are perfect with a little honey butter slathered on top.

Small Batch Focaccia

This easy small batch focaccia recipe is made in a loaf pan! And it's a no-knead bread recipe so the dough mixes up quickly! Made with just six simple ingredients.

5 from 6 votes

Print Pin Rate

Course: Appetizer, bread

Cuisine: American, Italian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Servings: 6 servings

Calories: 95kcal

Author: Heather Perine

Ingredients

For the dough:

• ▢ 1 cup (120 g) all-purpose flour
• ▢ ½ teaspoon fine sea salt
• ▢ ¼ teaspoon instant yeast
• ▢ ½ cup (120 ml) lukewarm water

For the assembly:

• ▢ 3 teaspoons olive oil divided
• ▢ 1 teaspoon minced fresh rosemary
• ▢ Pinch of kosher salt

Instructions

• In a large bowl, whisk together the flour, salt, and yeast. 1 cup (120 g) all-purpose flour ½ teaspoon fine sea salt ¼ teaspoon instant yeast
• Add the water. Using a rubber spatula, stir until the water is incorporated and a wet, sticky dough is formed. ½ cup (120 ml) lukewarm water
• Cover the bowl with a damp towel (or plastic wrap) and set aside in a warm, draft free place to rise for 1 to 1 ½ hours, until the dough has doubled in size.
• Preheat the oven to 425℉ (220℃) and position a rack in the center of the oven. Line a 8 ½” x 4 ½” loaf pan with parchment paper or grease with nonstick cooking spray. Pour 1 teaspoon of the oil into the loaf pan. Scrape the dough into the loaf pan and turn to coat in the oil. Let the dough rest for 20 minutes.
• With lightly greased hands, press down on the dough to dimple and stretch the dough outward into the corners of the pan. Drizzle on the remaining 2 teaspoons of oil and sprinkle on rosemary and salt. Dimple the dough again to gently stretch the dough and allow the toppings to sink in. 1 teaspoon minced fresh rosemary Pinch of kosher salt
• Bake for 20 minutes until golden on top and crisp on the bottom. Remove the pan from the oven and transfer to a wire rack. Let cool for 10 minutes then remove from the pan and cut into squares.

Notes

• Make ahead: Yes you can start this recipe the day before and make the dough ahead of time and let rest in the fridge covered. 
• Storage: You can store leftovers covered, wrapped well in plastic wrap at room temperature for 2 days.
• Freezing: Or you can also freeze leftovers (if there are any!) for up to 3 months. I always wrap any baked goods first in plastic wrap and then store in plastic bag. You can thaw unwrapped at room temperature. I like to warm any bread slices up in the oven before enjoying.
• Pan Size: You can also use a 9×5 loaf pan, your bread may not be as thick or don’t spread quite to the edges. If you don’t have a loaf pan, you can try using a quarter sheet pan. The dough won’t quite stretch to the pan’s edges though.

Nutrition

Calories: 95kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg

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