Focaccia is so delicious. It’s fluffy and easily adaptable with spices and herbs, and additionally it can be quite simple to make. It doesn’t require a lot (or any) kneading, just time. My traditional Overnight focaccia is a scaled up version of this small batch focaccia, but if you’ve ever made it you know it makes quite a bit of bread. This recipe is designed to be made same day, and is best for 2-3 people or really can be a personal pan of focaccia if you put your heart into it.
But if you have never had focaccia, this is a great recipe to start with. Focaccia is pillowy soft and just the best flavor even without the addition of any herbs or spices. I personally love to use olive oil infused with herbs while dimpling the dough.
While my overnight focaccia is truly a no-knead version, you let it cold proof for about 18 hours to develop the gluten and flavor. Because this recipe is designed to be made the same day in just a few hours there is a little bit of “kneading”. However, we aren’t doing any traditional kneading, but lightly stretching and folding the dough while it proofs. Don’t be intimidated, I guarantee you can do it!
If you’re looking for other focaccia variations, here are some of my faves:
Small Batch Focaccia Key Ingredients
- Bread Flour – Can you use all purpose? Yes, but would I suggest it? No. Bread flour has more protein and therefore can create a stronger gluten network. Your bread can be airier and chewier.
- Olive Oil – If you’ve made focaccia you know don’t skimp on the olive oil. It’s going to seem like a lot, even too much, but that’s how you know its right and going to taste fantastic. It also helps with the crust on the bread.
- Salt – You can definitely add herbs and additional spices but trust me when I say, with simply salt and olive oil your taste buds will be singing.
- 280 g Bread flour 2¼ cup
- 1 tsp Instant yeast
- 1 cup + 2 tbsp Water warm
- 1 tsp Granulated sugar
- ½ tbsp Morton kosher salt
- 3 tbsp Olive oil divided
- In a medium-large bowl, combine your flour, kosher salt, yeast, sugar, water, and 1 tbsp of olive oil. Mix until combined into a wet shaggy dough.
- Pour an additional tablespoon of olive oil over the dough, and smooth over and turn the dough in the bowl, coating it in oil. Cover and let rest for 30 minutes.
- After 30 minutes, uncover your bowl and push your fingers underneath the top edge of the dough at the 12 o'clock position. Pull the dough up towards you, stretching it and fold it in towards the center/opposite side of the bowl.
- Turn your bowl a quarter turn, and repeat. Do this an additional two times until you have stretched and folded all sides of the dough in, for a total of four folds.
- Recover your dough and allow to rest for another 30 minutes.
- Repeat your stretch and fold process, and then recover your bowl and let rest for 30 more minutes.
- If your dough is in a warm spot, after this, your dough should be puffy and bubbly, roughly having doubled in size. If it has not grown in size allow to continue proofing until it has done so.
- Using either a 9×9" square cake pan or a 9" round cake pan, pour 1 tbsp of olive oil into the bottom of the pan and grease your pan, making sure to get the corners and sides.
- When your dough is ready, dump into your prepared pan, as well as any leftover oil from the bowl. Cover your dough and allow to proof for an additional 30 minutes.
- While your dough is in its final proof, preheat your oven to 425°F.
- After 30 minutes, dimple your dough, sprinkle with flaky sea salt and place on the center rack of your oven to bake.
- Bake for about 22-25 minutes or until your dough is medium golden brown. Remove from oven and onto a cooling rack. Allow to cool for at least 20-30 minutes.
- Bread can be kept in an airtight container for about 3 days but is best enjoyed on the day it is baked. Enjoy!