Ingredients
Here’s everything you’ll need to make this easy small-batch focaccia.
- 2 cups all-purpose flour — Provides the structure for the focaccia while allowing the interior to remain soft and chewy.
- 1 tsp instant yeast — Helps the dough rise and creates the airy interior.
- 1 tsp granulated sugar — Adds a touch of sweetness and complements the savory rosemary topping.
- ¾ tsp salt — Seasons the dough from the inside.
- ¾ cup warm water — Hydrates the flour and helps create the soft, sticky dough.
- 2 tbsp extra-virgin olive oil, plus more for the pan — Adds richness and flavor while helping create focaccia’s characteristic golden crust.
- 1 tbsp fresh rosemary, finely chopped — Adds fresh, aromatic herbal flavor.
- ½ tsp flaky sea salt — Gives the surface little bursts of salty flavor and texture.
- ¼ tsp black pepper — Adds subtle peppery warmth.
Instructions
The dough requires two rises, but the hands-on preparation is simple.
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt.
Mix until the yeast and salt are evenly distributed throughout the flour.
Step 2: Add the Water and Olive Oil
Pour in the warm water and 2 tablespoons extra-virgin olive oil.
Use a wooden spoon to stir everything together.
Continue stirring until no dry flour remains and a sticky, shaggy dough forms.
The dough is supposed to be soft and sticky, so there’s no need to add extra flour just to make it easier to handle.
Step 3: Let the Dough Rise
Cover the mixing bowl tightly with plastic wrap or a clean kitchen towel.
Leave the dough at room temperature for approximately 1½–2 hours.
It’s ready when it has roughly doubled in size and looks noticeably puffy and bubbly.
Step 4: Prepare the Baking Pan
Generously drizzle olive oil into a small 8-inch round or square baking pan.
Make sure the bottom is well coated.
The olive oil helps prevent sticking while creating a flavorful, crisp bottom crust.
Step 5: Transfer the Dough
Transfer the risen dough into the prepared pan.
Lightly coat your fingertips with olive oil to prevent sticking.
Gently stretch and press the dough toward the edges of the pan.
If the dough keeps springing back and doesn’t immediately reach every corner, don’t force it. It will relax as it rests.
Step 6: Let the Dough Rise Again
Cover the pan and let the focaccia rest for another 30–45 minutes.
The dough should become visibly puffy during this second rise.
Meanwhile, preheat your oven to 425°F (220°C).
Step 7: Dimple the Focaccia
Generously drizzle additional olive oil over the surface of the risen dough.
Using lightly oiled fingertips, press deep dimples across the entire surface.
Press firmly enough to create visible pockets without aggressively deflating the dough.
Step 8: Add the Rosemary Topping
Sprinkle the finely chopped fresh rosemary evenly over the focaccia.
Finish with flaky sea salt and black pepper.
The olive oil will help the rosemary and seasonings cling to the surface while baking.
Step 9: Bake Until Golden
Transfer the pan to the preheated oven.
Bake for 20–25 minutes, or until the focaccia is puffed and deeply golden across the surface and around the edges.
Step 10: Finish with Olive Oil
Remove the focaccia from the oven.
While it’s still hot, drizzle a little additional extra-virgin olive oil over the surface.
This adds another layer of flavor and gives the crust a beautiful glossy finish.
Step 11: Cool and Slice
Allow the focaccia to cool for approximately 10 minutes before removing it from the pan and slicing.
Serve while still warm for the best texture.