Description
This heavenly small batch focaccia is a no-knead, easy-to-make Italian bread bursting with fresh rosemary and a crispy golden crust. Perfect for a quick bake, it requires minimal effort and delivers a flavorful, fluffy loaf ideal for sandwiches, dipping, or serving alongside your favorite meals.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (Swap for a gluten-free blend if needed)
- 1 teaspoon Fine sea salt (Kosher salt works as a substitute)
- 2 teaspoons Instant yeast (Activate active dry yeast beforehand if using)
Wet Ingredients
- ¾ cup Lukewarm water (around 100-110°F / 37-43°C for best results)
- 1 tablespoon Olive oil (divided; any neutral oil can be used, but olive oil is best)
Topping
- 2 tablespoons Minced fresh rosemary (thyme or oregano can be substituted)
- A pinch Kosher salt (sea salt is also a great option for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, fine sea salt, and instant yeast until evenly combined, ensuring no clumps.
- Form Dough: Pour the lukewarm water into the dry mixture and stir with a wooden spoon until a sticky dough forms; no kneading is necessary.
- First Rise: Cover the bowl with a damp towel and leave in a warm spot for 1 to 1.5 hours, allowing the dough to rise and double in size.
- Prepare Pan and Preheat Oven: Preheat your oven to 425°F (220°C). Grease or line an 8½” x 4½” loaf pan with parchment paper and drizzle 1 teaspoon of olive oil inside.
- Transfer Dough: Gently move the risen dough into the prepared pan, turning it to coat with the olive oil. Let it rest for 20 minutes so it relaxes and warms.
- Dimple and Season: Use fingers to dimple the dough’s surface, spreading it evenly to the edges of the pan. Drizzle remaining olive oil on top, then sprinkle minced fresh rosemary and a pinch of kosher salt to finish.
- Bake: Place the pan in the preheated oven and bake the focaccia for about 20 minutes until the crust is golden brown and crispy.
- Cool and Serve: Remove from the oven and allow the focaccia to cool slightly before slicing and serving for optimal texture and flavor.
Notes
- Use lukewarm water to activate the yeast effectively for better rise.
- Covering the bowl with a damp towel prevents the dough from drying out during the rise.
- If substituting yeast type, activate active dry yeast with warm water and a pinch of sugar for 5-10 minutes before mixing.
- Fresh rosemary can be swapped for thyme or oregano if preferred or unavailable.
- For gluten-free focaccia, use a 1:1 gluten-free flour blend suitable for baking.
- For a crispier crust, bake directly on a preheated baking stone instead of a pan.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
