Made with just one cup of flour (120 grams) this small batch focaccia recipe makes a single mini focaccia that bakes up golden brown and fluffy on top with a crispy bottom in a standard loaf pan.
It's become a favorite in The Practical Kitchen community for good reason! Many readers have shared their favorite creative mini focaccia toppings and many have had success making this with certain brands of gluten free flours, too. See comments below!
This small batch focaccia recipe is perfect for when you want focaccia but don't want to use up 4-6 cups of flour satisfy that craving.
This mini loaf pan focaccia is part of my "small batch recipes" series. I love these little breads because they're the perfect size bread recipe if you're single or live alone and are cooking only for yourself, or if you're cooking for you and just one other person.
It's also great if there are any ingredient shortages (say, due do an ongoing global pandemic) or if you just want to avoid using up all your best baking ingredients.
For a full size version of this recipe, check out my thick and fluffy overnight focaccia.
Jump to:
About This Mini Focaccia
This small batch focaccia recipe uses 120 grams of flour. That's just one cup — ONE CUP! — of flour. That's 120 grams of flour, which you should definitely measure by weight using a kitchen scale. But that's it!
And the final version of the recipe uses about 1 teaspoon instant yeast, which means one packet of yeast (2¼ tsp) can make two mini loaves of focaccia.
To develop gluten and give the focaccia strength and structure, this recipe uses a technique called folding to "knead" the dough.
To build strength and trap air bubbles in the dough, this recipe calls for folds every 15 minutes for 30 minutes (two sets of folds) which is extra nice because it's very hands off for you!
One of my favorite things about this mini focaccia is that it's a gateway bread for so many beginner bakers. So many readers have told me it cured their fear of bread making — it wasn't long before they felt confident enough to try making more complex or time intensive recipes like my overnight bagels or basic brioche bread!
5 STAR READER REVIEW
“This was my first try at any type of bread. The recipe was so easy to follow. It turned out perfect! It was light and fluffy. No bread left. I will make it again soon. This recipe will be used often. Thank you.”
—Judy M.
Ingredient Notes
Here's what you'll need to make this mini loaf pan focaccia. No fancy or hard to find ingredients, and you can definitely get creative with your toppings! See recipe card (at the end of the post) for ingredient quantities!
- All purpose flour - Regular all purpose flour is just fine here. You can use bread flour, but you may need to adjust the amount of water or add more flour to get the dough to the right consistency.
- Water - Lukewarm or slightly warm water, but not hot water. If you use cooler or cold water the dough will take twice as long to rise.
- Sugar - Crucial for getting that beautifully golden brown focaccia crust and adds a nice flavor.
- Instant Yeast - I use instant (sometimes called "rapid rise") yeast. See notes below for adapting for active dry yeast.
- Salt - I use Diamond Crystal Kosher Salt which is half as salty as other brands. If measuring by weight, it doesn't matter what brand of salt you use. But if you're measuring by volume (e.g. teaspoons) and using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half.
- Olive Oil - I like using a bold flavored olive oil for focaccia because it's such an olive oil-forward kind of bread and I want to enjoy that delicious EVOO flavor. You can definitely use flavored or infused olive oils here too.
Instructions
Mixing this small batch mini focaccia dough is very simple and doesn't require any fancy equipment other than a kitchen scale. If you have a bowl, a spatula, and at least one hand, you can mix this focaccia dough. Also, I believe in you. And you are capable of making great bread.
Start by combining the flour, sugar, and salt in a medium sized mixing bowl. Pour in the warm water, then sprinkle the yeast on top. Let it rest on the surface of the water for 30-60 seconds to hydrate slightly, then pour in the olive oil.
Mix with your hand or a spatula, slowly incorporating more flour in from the sides until you have a messy ball of dough in the middle of the bowl.
Fold the dough over itself a few times to start building some structure in the gluten network.
I usually switch to my hands at this point, but you can stick with a spatula or bowl scraper if that's easier.
It will be quite messy and sticky. That's normal; don't panic. Just get the dough in a loose ball shape. Cover and let it rest for 15 minutes.
A Modified "Slap-n-Fold"
The "slap and fold" is a technique used to add structure and strength to bread doughs in place of kneading. It's particularly useful for very sticky, high-hydration doughs.
Usually it's done on a countertop, but because this mini focaccia recipe is so small, you'll be doing a modified mini version of the slap and fold in the bowl.
I've included video gifs below so you can watch how to do it yourself.
![[gif] slapping and folding focaccia dough](https://thepracticalkitchen.com/wp-content/uploads/2020/06/Loaf-pan-focaccia-1.gif)
![[gif] slap and folding focaccia dough](https://thepracticalkitchen.com/wp-content/uploads/2020/06/Loaf-pan-focaccia-2.gif)
The dough will get easier to fold each time as it builds strength and structure. Make sure you're rotating the dough 90 degrees between folds so that the gluten is being stretched in all directions.
As you repeat the folding and resting process, you're building a criss-crossed network of gluten inside the dough that will trap air bubbles and enable the dough to rise. If you only fold in one direction the dough won't have the strength it needs.
TIP: Don't overdo the folding — 4-6, maybe 8 slap-and-folds total is plenty. You don't want the dough to start tearing. (The current video for the recipe says 10-12 folds, you can disregard that!)
Here's what the dough looks like after folding during mixing, and then after the two sets of slap-and-folds in the bowl with rests in between.
The dough will get smoother and easier to handle with each set of folds.
TIP: If the dough is sticking to you, wet your hands with water or a tiny bit of oil. Not too much or you'll add too much water to the dough, but just enough to prevent sticking!
After you finish the last set of folds, transfer the dough into a greased and oiled loaf pan. The grease (non-stick spray) prevents sticking, while the drizzle of olive oil gives your mini focaccia a gorgeously crispy bottom.
Gently stretch the dough into a vagely rectagular shape. It likely won't fill the whole bottom of the pan yet, that's okay. Cover and let it rest somewhere warm (70-75F) for one hour.
After about an hour, the focaccia dough will have relaxed and expanded into the pan. It may not fill out all the corners, but it will have filled out a lot more of the pan.
Drizzle the dough with a little more olive oil, and rub some olive oil on your fingers too. Now, it's time for the most fun step of all: DIMPLING.
Press your fingers down into the dough until they touch the bottom of the pan. Spread your fingers slightly when you hit the bottom of the pan to push the dough into the corners. Repeat until the dough is dimpled across the surface.
Cover the loaf pan and let the focaccia rise for another 30-60 minutes in a warm spot. The dough will rise and bubble up in the pan. When the dough has doubled in size, it's ready to bake. Go by what it looks like, not the time on the clock.
Right before baking, drizzle one more glug of olive oil across the focaccia and add any herbs or finishing salts you want to use.
Bake for 20 minutes at 400F until golden brown on top. Let cool in the pan for 5-10 minutes, then turn it out onto a sheet pan to finish cooling.
Instant Yeast vs. Active Dry
Instant and active dry yeast are the same thing — the difference is that active dry yeast granules have a tiny shell around them that needs to be dissolved before use.
Generally you can use the two fairly interchangeably, although active dry yeast can sometimes take a little longer to rise because that shell takes time to dissolve.
I encourage you to use instant yeast for this recipe to get the best results.
If you only have active dry yeast: Use 5 grams instead of 3 grams. Sprinkle it on top of the water, give it a stir, and then let it sit for 3-5 minutes instead of the 30 seconds the recipe calls for. This will help that shell dissolve before you start folding the dough and will allow the yeast to get to work faster.
Serving Suggestions
With a loaf this small, I usually either slice it into thin ~2" strips and eat it like a breadstick, dipping it in soup or as a side with spaghetti and meatballs, but it's also a fantastic bread for making sandwiches with my deli tuna salad.
For sandwiches, you'll want to slice it across the middle so you have two square-shaped halves of the loaf. Then slice them in half, separating the dimpled top from the crispy bottom and fill them with your favorite sandwich toppings.
For crispy garlic breadsticks, slice the focaccia into thin strips, arrange on a lined sheet pan, and top with minced garlic (or garlic salt), dried basil and oregano, and grated parmesan cheese. Bake at 350F until the cheese melts and starts to brown. These are super tasty for dipping in tomato soup!
USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound
Dimensions: 8.5 x 4.5 x 2.75. Durable construction with corrugated surface for optimal airflow. Non-stick finish is PTFE, PFOA and BPA free.
Storage Tips
Because of how oily and salty focaccia is, it's best eaten on the same day you make it. The salt draws moisture out of the bread, which means after 24 hours it becomes quite dry.
To revive day old focaccia, slice it thin and toast it in a skillet with a bit of butter. And if, somehow, you do have any leftovers from this mini focaccia, you can freeze it in an airtight bag.
Practical Tips & Recipe Notes
- MEASURE WITH A KITCHEN SCALE. I've written the recipe below using weight measurements in grams because when you're working with such small quantities, a little too much of one ingredient or a little less of another can radically change your outcome. So if you have a kitchen scale, you're definitely going to want to use it here. I did include volumetric measurements (cups, teaspoons) below because I find them useful just to have in mind as I'm measuring with the scale, but I don't encourage using them.
- I usually top this mini focaccia with Maldon Sea Salt Flakes, but you can use any finishing salt you like. You can also top this with fresh herbs, veggies, or anything else you want (I've even done it as a mini version of my onion and pepper focaccia!). Just remember that the dough has to work harder to hold heavier toppings up, so if you're planning on using anything heavy (whole cherry tomatoes, etc.) less is more!
- If you ARE planning on using any heavier toppings — onions, tomatoes, etc — put them on the dough after dimpling but before the final rise. That way when the dough rises one last time, it rises around the toppings and secures them in place.
- I used a 9x4" (1 lb) loaf pan but you can use a 9x5" pan (1.5 lb) if that's all you have. Just know that the dough might not stretch out into all the corners in the larger pan.
- Using Sourdough Starter or Discard - Using sourdough discard or active fed starter alone won't work, however. You'll still need the dry yeast. But if you do want to use sourdough starter, reduce the amount of flour and water the recipe calls for by 20 grams each and add 40 grams sourdough starter or discard to the dough when you mix it. Then proceed as usual. The instant yeast to give it rising power, but the sourdough will add flavor!
- Yes, you can bake this mini focaccia in a toaster oven! You can actually skip the loaf pan in this case too. Drizzle olive oil on your toaster oven's sheet pan and plop the dough out there after the final set of folds. The focaccia may end up a little thinner and crispier as it will spread out into an oval shape rather than a perfect rectangle. It may also need a slightly shorter bake time, so check it after 15 minutes just in case.
BONUS: Weight to Volume (Cups) Conversion + Instructions
I really resisted including volume measurements here, because measuring your ingredients with a kitchen scale is much more accurate and will give you the right ratio of dry and liquid ingredients so that the focaccia dough behaves the way you want it to.
I tested and developed this recipe using weight measurements for accuracy. I can't promise how it will turn out if you measure with cups because not all measuring cups are the same! That said, I am making a rare exception because of how popular this recipe is and providing them for you here. **Please read this carefully!!**
- To properly scoop flour in cups: Stir and fluff the flour in your container well so there's plenty of air in it. Use a spoon to gently spoon the flour into the one cup measure, then sweep any excess off the top. The cup should feel pretty light and the flour should not be tightly packed into it. Think of it more like a ⅞ths cup.
- To properly measure water: Use a liquid measuring cup. Place it on a flat surface, fill with water just until the water reaches the correct marker when you look at it at eye level.
- To properly measure with measuring spoons: Scoop dry ingredients flat, do not use heaping scoops. Olive oil should not overflow the rim of the measuring spoon.
Here are the mini focaccia volume measurements (use at your own risk):
- 1 scant cup all purpose flour, well aerated and properly scooped (see above)
- ⅓ cup warm water
- 2 ¼ teaspoons extra virgin olive oil
- 1 ¼ teaspoon sugar
- 1 ¼ teaspoon Diamond Crystal Kosher Salt (use ½ teaspoon of any other brand of salt)
- 1 teaspoon instant yeast
Troubleshooting: If the dough seems overly dry, use wet (instead of damp) hands to mix the dough to incorporate more water or add water ¼ teaspoon at a time until the dough looks right. If the dough seems overly wet and isn't developing strength as you fold it, very lightly dust in more flour as you do the folds.
If you measure with cups and the recipe did not turn out right, that is likely why the recipe did not turn out right. Try again!
Using the 2X/3X Buttons
If you use the 2X/3X buttons in the recipe card, they will ONLY adjust the weight measurement numbers to the left of the ingredients in the recipe card.
They will not change any numbers or measurements provided in the recipe instructions. Make sure to make those adjustments on your own!
TL;DR - Recipe Summary
- Mix together flour, salt, and yeast.
- Pour the water into the dry ingredients. Bloom the yeast on top for 60 seconds.
- Add oil and mix the dough, folding it over itself several times to make a ball.
- Cover and bulk ferment for 30 minutes, with slap-n-folds every 15 minutes for a total of two sets of folds.
- After the second set of folds, transfer dough to a greased loaf pan. Cover and rise for 1 hour.
- Drizzle with oil, then dimple the dough. Let rest for 30 minutes while the oven preheats.
- Drizzle with additional olive oil and add any toppings.
- Bake for 20-25 minutes until golden brown on top.
📖 Recipe
Small Batch Mini Focaccia in a Loaf Pan (Made with 1 CUP of Flour)
Equipment
- 9x5" Loaf pan (Or 8.5x4")
Ingredients
- 120 grams all-purpose flour
- 5 grams diamond crystal kosher salt
- 3 grams instant yeast
- 5 grams sugar
- 10 grams extra virgin olive oil
- 90 grams warm water
- additional oil for the pan and drizzling on top
- additional salt and/or herbs for topping
Instructions
- Combine flour, salt, and sugar, in a medium sized bowl and mix with your hand to evenly distribute. Make a well in the center and add warm water. Sprinkle yeast on top and let bloom for 30-60 seconds. Add oil, then use a fork or small spatula to stir the liquid in the center, slowly incorporating flour from the sides of the bowl until a sticky dough forms.
- Switch to a bowl scraper or spatula and begin folding the dough over itself, rotating the bowl as you go until the dough is cohesive and no lumps or dry spots remain. The dough is very, very sticky at this point so do the best you can — just keep folding for about 30-60 seconds until the dough is somewhat in the shape of a ball.
- Cover the dough and let it rest 15 minutes.
- Then, with a damp hand, scoop the dough up, slap it down in the bowl and fold it over itself away from you. Repeat the folding process 4-6 times until the dough feels like it has tightened up slightly. Wet your hand as needed so the dough doesn't stick to you.Cover and let rest for 15 minutes. NOTE: This is a modified version of the "slap and fold" technique. When you scoop the dough up your fingertips should be curved under, pointing toward your body. When you pick the dough up, rotate your wrist so your thumb is up — almost like you're holding a cup. Then "slap" the dough on the near side of the bowl and fold it away from you. The idea is to rotate the dough 90 degrees between each fold so you're folding in both directions. This builds structure in the dough and you will feel it tightening up as you work.
- Repeat the folding process one last time (4-6 folds). The dough will still be pretty squishy and sticky, but should be smoother and have more structure to it than the earlier sets of folds. Spray a loaf pan with cooking spray, then drizzle in approximately 1 tablespoon olive oil. Transfer the dough from the bowl to the pan, using oiled fingers to gently stretch the dough into a loose rectangle shape. It won't reach the edges of the pan yet. Cover and let rise at room temperature (70°-75°F) 1 hour.
- After an hour, the dough should have increased slightly in size and will have filled out more of the pan. Oil your fingers and dimple and stretch the dough into all the corners of the pan. Press your fingers down into the dough until they hit the bottom of the pan, then spread them out. It's okay if you tear the dough in a few places.Cover, and let rise for another 30 minutes until the dough is airy and bubbly and has filled in the bottom of the pan.
- During the final 30 minutes of rising, preheat the oven to 400°F with a rack in the center position. If your loaf seems to be rising slowly, place the loaf pan on top of the preheating oven so the yeast benefits from the residual heat.
- Right before placing it in the oven, drizzle on a little more olive oil and sprinkle the surface of the dough with flaky salt, herbs, or any toppings of your choosing, and bake for 20 minutes until golden brown on top. If after 20 minutes it's still looking pale, bake for an additional 5 minutes.
- Remove from the oven and run a knife around the edges to loosen the dough and turn it out onto a cooling rack. Let cool at least 15 minutes before slicing.
RECIPE NOTES
- For best success with this recipe you must use a kitchen scale. I can't make any promises for how well it will turn out if you measure the flour using cups. A scant 1 cup of flour will be more like ⅞ cup. Stir the flour well in the container, then scoop it loosely into your measuring cup and use the back of a knife to sweep any excess off the top. The cup will not seem full. If your dough looks dense or dry or isn't wet like mine is in the video or photos, add more water 1 teaspoon at a time during the first mixing step until it looks right.
- If using ACTIVE DRY instead of INSTANT yeast, increase yeast to 5 grams.
- If measuring by volume and not using Diamond Crystal Kosher Salt, use half the amount by volume.
YOUR NOTES
UPDATE 4/12/21 — A huge thanks to my volunteer recipe testers Beth, Sarah, Lisa, Cecile, Kelly, Rachel, and Christine who gave this a try after someone commented that the dough was "impossible to handle." They gave me some great feedback and sent so many gorgeous photos of their own focaccia loaves.
Amrita
Hi !! Can I use whole wheat flour for the recipe?
Rebecca
I haven't tried it, but a good rule of thumb for using WW flour in any recipe is that you can replace up to 25% of the flour with WW flour. That would mean replacing 30 grams of the AP flour with WW flour. So you'd use 90g AP and 30g WW flour here. I wouldn't recommend using all whole wheat flour, because it's a much tougher flour that absorbs a lot more water — it's very rare that whole wheat recipes use entirely WW flour. You may also need to add a little bit more water or use wet hands while you're doing the folding to make up for the fact that the whole wheat absorbs so much more liquid. If you give it a try, let me know! Curious to know how it works out!
Sarah
Could the yeast be replaced with sourdough starter? If so, how much?
Rebecca Eisenberg
This has already been answered in the recipe FAQ!
April
Can I use traditional active yeast?
Rebecca Eisenberg
I have a whole section in the blog post titled "Instant Yeast vs. Active Dry" that answers this question in detail!
Lynette
If I double te recipe, do I double the amount of yeast?
Rebecca Eisenberg
You shouldn't need to double the yeast — I would recommend increasing it slightly, maybe just one gram!
Cady
I have a bad habit of not fully reading all the details and wanted to get straight into the bread, I did it with half whole wheat and half AP, full cup flour total but added more water til it felt like the sticky dough described. Turned out amazing I am making it today again for family!
Juliana
Made this the other day and it was so easy and delicious!! It was a prefect size for my hubby, 18 month old, and myself. I'll definitely be making it again <3
Amy
Hi I know this is going to sound crazy but is there something else I can use instead of yeast? I’m allergic to it 🙈
Rebecca Eisenberg
Unfortunately no! It’s necessary for the rise. You’d end up with flatbread otherwise. I’m so sorry.
Kris Kerby
Mine just came out of the oven. It is delicious! It’s airy and chewy and it was easy. I will definitely make it again!!
Toni
Can this be made gluten free?
Rebecca Eisenberg
Check the other comments on the blog post — some folks have shared what gluten free flours work for them! I haven’t personally tested them, but other people have had success.
Emily
Is there a way to omit the salt? I keep a low sodium diet and keep it out of my food whenever possible.
Rebecca Eisenberg
I mean, sure, but the bread will taste terrible. I left it out once by mistake and it was borderline inedible. Salt also helps control the yeast activity, so without it the dough is more likely to overproof and will struggle to build strength. If you're okay with the salt-less flavor you can definitely leave it out, just keep an eye on the dough — it may need an extra set of rests and folds and may rise faster than you expect!
Charline
My dough didn’t rise as high as I would have hoped because my home was colder than I thought. I went through the whole process and it came out wonderfully.
I like that it was a small batch because it is only me. I will definitely do this more often.
Rebecca Eisenberg
Ah yep, it's likely because of the temperature in your house! Next time you can let it rise a bit longer if you like. The other possibility is that actually overproofed slightly (this will cause the loaf to collapse). So you may need to play with the timing of the final rise to figure out exactly when to put it in the oven based on the temperature in your kitchen! I'm so glad you liked it 🙂
Emily
this is my go to focaccia recipe. I always double or triple the batch because my husband devours it. Love using this as a base for a pizza inspired bread. also experimenting with other add ins such as pesto, & a cinnamon and sugar! Maldon sea salt flakes are a must
Baker
I’ve made this 3-4 times now and it is so easy and comes out perfect every time! I usually bake closer to 25 min for brownness and recently doubled the recipe in a 9x9”, which worked out perfectly. I like the small scale recipe since we are a 2 person household and never finish a large bread. I top mine flaky salt, pepper, thyme, rosemary and some red pepper flakes and it’s *chef’s kiss*
Rebecca Eisenberg
That sounds like a delicious combination of toppings!
Harriet
Sourdough starter works great!!
Barbara Miller
Would you change anything if you wanted to add vegetables, herbs, or cheese to the top of the focaccia?
Rebecca Eisenberg
I’ve answered this in the blog post but the only thing to be cautious of is the moisture in whatever you’re adding. Wet/heavy ingredients will make it harder for the dough to rise and get crispy. You can do some cheese but if you put a thick layer it will insulate the bottom and prevent it from getting crispy — you’ll want to bake it on a baking steel in that case. But otherwise you can get pretty creative with the toppings!
Charlie
I am always looking for SMALL recipes - I live alone and just don't fancy a whole loaf or a dozen cakes.
marie stanley
This baked up perfectly. It is tender and just yeasty tasting enough . Thank you a billionty times ; i have bought my last delivery pizza.
Rebecca
Yum!!! I'm so glad to hear that. 🙂 Looks great, thank you for sharing a pic!!
Hannah
I first tried this recipe when I was stuck at home sick. I enjoyed three mini focaccias that week. I can’t even guess at how many I’ve made since. I’d never baked any kind of bread before this and I’ve never had one come out wrong. This was one of the first recipes that made me feel capable of really delicious things and I’ve been bitten by the bread baking bug ever since.
They’re the perfect size to have with a dinner for two (or dinner for one!) or to give as gifts.
Maggie Griffin
Love this scaled-back recipe! I don't normally attempt to bake bread, but this is one I am ready to try! Thank you.
Rebecca
You got this!!!
Adrian
Idk what I did wrong?! I followed the measurements and the recipe to a T and I know something was wrong when I was flipping it and it didn't turn out pretty like yours. It never rose. I'll try again. I really want this to work!
Rebecca Eisenberg
Hi! There are a two things that may have caused this: 1) your yeast may not have been active 2) you measured with cups instead of by weight. When you try again make sure you're using a new packet of yeast and that you use a kitchen scale to measure! And make sure the water isn't too hot or it will kill the yeast. Good luck!!!
bradley
Just made a mini loaf, sprinkled with everything bagel seasoning and it was delicious! Amazingly light and airy. I am planning on doing your overnight full loaf and noticed you use a lot less yeast (only 2 grams). Is that because it's overnight?
Rebecca Eisenberg
Yep that’s exactly it! For a faster rise you could increase the yeast but the dough will have less structure because there’s no kneading or folding involved. Less yeast + long rise = strong gluten formation!
Good luck and enjoy the bread!
Deb
Excellent. Crispy on the outside and tender on inside. Perfect size.
Rebecca
Enjoy the bread!!!
McKenna
Made this recipe probably a dozen times and figured I should probably get around to leaving a review. This is one of the best bread recipes I’ve ever used; it is so easy but it tastes like something that would take hours to make. This year for the holidays I made about half a dozen loaves and brought them to friends and family and almost every one of them asked me for the recipe. So delicious and seriously so simple and fun. Will be making many more times 🫶🏻
Rebecca Eisenberg
I love this so much!! So glad you’re enjoying the recipe and that your friends and family are too! Happy holidays!
Jo Chapman
My scale will not measure 3 or 5 grams. 90 or 120 grams are okay.
Rebecca Eisenberg
Some scales struggle with the smaller quantities — see the blog post for the volume amounts so you can use teaspoon measurements for those!
Sweet
the dough was just too sticky to work with.. I've tried spraying oil on it and watering my hands but it's just unworkable what a shame
Rebecca
I’m sorry it didn’t work for you! There’s a couple reasons you may have had this issue: 1) Did you measure using a scale? 2) And with the updated recipe the dough is much wetter and sticker — you’re not going to be able to pick it up and fold it in your hands the way I do in the videos (I’m working on updating the videos!). You can use a bowl scraper to fold the dough over itself in the bowl without picking it up. Also, you’re not supposed to spray oil on the dough — just rub a little bit of oil on your hands. If you sprayed oil on the dough that definitely would’ve made it harder to fold.
Marc
I made this recipe in a 9x5 loaf pan. I topped it with rosemary and flaky sea salt. It came out perfect! I also tripled this recipe and divided it between two 9” circle pans. I topped those the same way, and baked for the same amount of time. They also came out amazing! This will be a recipe I make often.
Rebecca Eisenberg
So glad you enjoyed it!
Kerri Anenberg
This little focaccia was perfect for two! I added sliced red onion and orange bell pepper for decoration and it was adorable.
Samantha Eliott
came out super delicious but a bit salty? realized i should have cut down on the salt! but nevertheless it came out pretty good for my first time.
Rebecca Eisenberg
Ahhh yeah gotta watch the salt! Especially on top, it’s easy to overdo by mistake.
Jas
It's taking everything I have to not head into my kitchen right now at 10:30 pm on a weeknight to make this. I really need to wait till tomorrow and start early in the day since my house is about 63 degrees this time of the year so I'll probably need a notably longer rise. *Le Sigh* no fresh bread for a midnight snack.
Rose
I tried this recipe and got the same result: a bit saltier than what I'm used to. Might cut it down in half.
Rebecca
Hi there! I’m so sorry this didn’t work for you. I’ve updated the entire recipe in response to your comment with clearer instructions and all new videos that should make it easier to handle the wet dough. I don’t know if you’ll ever see this, but if you do I hope you’ll give it another chance.
Christine K
Just made the bread this morning and the smell of it baking it woke my teenager up. It lives up to the beautiful scent. crispy but not hard on the bottom crust fluffy inside. Might eat a loaf for my lunch. Putting the olive oil in the bottom and not skimping gives a delicious flavor. Made one with Herbes de Provence + salt and one with just salt. Both yummy.
K South
This recipe is so cool if you just want enough fresh focaccia for one or two people (and looks so impressive for what's very little effort)
Cecile
Loved this recipe! Can't wait to make pizza with it! The dough is a little sticky at first but after the folding and resting it behaves itself😉
Rebecca
Omg I love the idea of making pizza with this! Let me know how it goes!
Jenna
Can I mix any add ins to the dough such as cheese or will that ruin this specific recipe?
Rebecca Eisenberg
You can add mix ins! Just try not to overwhelm the recipe. If you check out my onion + pepper focaccia recipe I have notes there for how to use this recipe to make a mini version of it. That may give you an idea of where to start!
Lauren
Can I use a food processor to do the dough?
Rebecca Eisenberg
I haven’t tested this. You could certainly try it. But I can’t vouch for how it will turn out.
Beth
This bread came out absolutely delicious. As Rebecca says the dough is sticky and definitely different from other bread doughs I have made before. I found that following the slap and fold method and heavy use of a bowl scraper the first two rises helped a lot. Perfect amount of bread for a family dinner.
Elizabeth
Hi! Weird question but where did you get the wire rack/paddle in the picture? It is so cool. Going to try the recipe soon.
Skljh
This recipe makes a delightful focaccia with a lovely texture! It's fast and relatively easy, with a lot of down time in-between actively doing something, making fresh bread with dinner a snap.
Maartje
10/10, made it in my toaster oven. Worked perfectly. I put tomatoes and olives on there and dipped it in tomato soup :0
Deb
Still loving the recipe. The instructions have improved, I seemed to get a wee bit lost each time I’ve made it. I make it at least once a week.
I cut the salt back to 1/2 t. of Diamond Crystal as we both thought it was a tad salty.
Kathi
This is a great recipe but I almost skipped over it because I didn’t have any mini loaf pans. It is really a mini Focaccia made in a loaf pan…or Loaf pan mini focaccia. Word order matters😄. Thanks for your hard work!,
Rebecca Eisenberg
In this case "mini" and "loaf pan" are both being used as adjectives to modify the noun "focaccia." It is a mini focaccia and it is also a loaf pan focaccia. Glad you enjoyed it.
Jules
SO good, and just enough for a couple of sandwiches!
Wayne McAuliffe
I used a 6” cast iron pan and made one with herbes de provence and kosher salt on top. It was amazing!
Cynthia
Hiii, I wanted to ask if i could use sourdough discard instead of yeast? If so, how much do i use?
Rebecca
I haven't tested this, so can't say for sure. Using discard alone won't work, however. It doesn't have enough rising power. You'd need to use active sourdough starter and it would likely change all the timing of the stretching and folds and stuff. If you do want to use sourdough discard and your sourdough is 100% hydration, you can try reducing the amount of flour and water the recipe calls for by 10 grams each and adding 20 grams sourdough discard to the dough. Then proceed as usual. You'll still need the yeast to give it rising power, but the sourdough discard will add flavor!
Carrie Wylde
Hey! Great idea to bake a small batch! Last time I made focaccia my husband and I ate it for 3 straight days 😂 question: I only have a silicone loaf pan. Is that ok or should it be a metal one?
Rebecca
Metal would be best to get that really crispy bottom! It conducts heat differently from silicone pans. The silicone pans are meant more for mousses and gelatin and ice cream based desserts that need to set up in the fridge. They’re not really ideal for baking.
But if you like the way the focaccia turned out in the silicone pan, that’s okay too.
Mary
This was so easy and absolutely delicious!!
Luca
I was a bit sceptical at first, but once it got out of the oven, I immediately tried it and I was absolutely amazed by how light and fluffy, yet still crunchy it was! Definitely gonna do this more often!
Luca
Forgot to add stars - 5 Stars!!
Rebecca
Added them for you!! Thank you!
Rebecca
So glad you loved it!! Enjoy!
Tiffany
Had anyone tried making it gluten free?
Rebecca
Yes, actually! I haven't personally tried it, but a few people have told me they've had it work out well using King Arthur Baking Company or Bob's Red Mill GF cup-for-cup flour. If you give it a try, let me know how it works for you!
Joey
I made it gluten free using Trader Joe’s gluten free flour. The dough didn’t spread or rise enough to fill a whole 9x5 loaf pan, it made it about 3/4 way full, so I used a foil ball to fill the remaining empty quarter of the pan. Baked it in a toaster oven for 15 min at 375° and it came out perfectly! Just as good as the traditional recipe. Next time I’ll double the recipe to make a full loaf!
Hugh Goggins
This was a perfect recipe for getting out of my phase of being too depressed to use the kitchen. The result was delicious. My loaf could have risen a bit more, but I'm certain it was because I should have used a newer packet of instant yeast.
Rebecca
So glad you liked the recipe!
nicole
I loved it--I like recipes that are scaled for one person as opposed to a family of 6. It's a great size for a sandwich, too. I will definitely make it again and slice it long ways, toast it, and add grilled/roasted veggies for a sandwich.
Rebecca
MMmmmm roasted veggie and focaccia sandwich.
Bridget
Delicious … yeast breads have always scared me away but this is simple enough for a novice like me to be successful. Question: while my 1st attempt tasted delicious, it did not rise enough to create a light airy interior as expected based on your description. It was pretty dense. Any suggestions for what I might do differently next time?
Rebecca
I'm so glad you enjoyed it! It's hard to say what would've caused the denseness without knowing exactly what you did. There's a chance your yeast wasn't as active as it could've been (either you used old yeast, or your water was too hot), or it's possible your kitchen runs cold and the yeast activity was a bit slower (if so, you could always let it rise longer until it fills out more of the pan). On the other hand it's possible you let it sit too long and it overproofed, which would mean when you went to dimple it, the dough kind of collapsed and deflated quickly. I would say next time make sure you *know* you have new yeast, pay attention to those temperatures, and instead of following all of the specific rise times, consider them to be more of a guide and simply assess the dough to see if it looks the way it should (e.g. has filled out most of the pan, has almost doubled in size, etc) before moving on to the next step. Good luck!
Bridget
Attempt #2 … i still did not get the proper rise. I double checked everything: brand new rapid rise yeast (exp 8/2023), weighed all ingredients with a scale, water temp was 104 deg Fahrenheit, kitchen temp was a steady 77 degrees, etc. A couple of thoughts - the dough is simply too wet and sticky to do the slap and fold technique. So I’m guessing I am not developing the gluten enough. I do live in Florida where, even with good a/c, a home can be a bit humid. Would adding a bit more flour help? If so, any advice on how much? I will also get a bowl scraper to see if that helps … as indicated in previous comments. The bread just tastes so darn good and is so simple to make I really want to try and master it.
Rebecca
Aha! Florida humidity would probably be the culprit here. Rather than increasing the flour I would say hold back a tablespoon (15g) water when you first mix the dough. You could hold back as much as 30g and then just add water as needed when you dip your hands in water for the folding to prevent sticking. My guess is that the humidity + additional water on your hands for folding is what’s causing the issue! Let me know how it turns out this time!
Emily O
Made this once already and trying it again. Tastes great, but I think I’m doing something wrong. There doesn’t seem to be enough water to even incorporate all the water, much less be a sloppy/sticky dough. Any thoughts?
Rebecca
When you're working with such small quantities precision is super important — it's hard to know what went wrong without knowing *exactly* what you did. This should be a very wet dough so I would guess you're measuring something incorrectly. Are you using a kitchen scale?
Barbara
Made this today (first time making focaccia of any type). Well-written, easy to follow recipe. Turned out delish if I do say so myself.! I'm often cooking for 1 so this recipe will be on repeat!
Laura
Love this recipe! So simple! I hated waiting but it was worth it! I added sun dried tomatoes, parsley, and parm on top so good!!!
Sam
Made this for the first time. Was so easy. Thank you so much- I never make bread. I incidentally, I made this in my airfryer. Its a small 4.2L, and I li preheated the tray, then turned it off, lined it with baking paper (be careful), allowed the dough to rise in the warmed up air fryer, came back after 30min, spread it in to reach corners and baked in airfryer at 160C for 15minutes. After 15 I checked on it and cooked further if required. Not as fluffy as I would like, but that's because I should knead it properly! Still came out 90% like a foccacia should!
Rebecca Eisenberg
I'm so glad you liked this and THANK YOU SO MUCH for sharing how you baked it in your air fryer! So many people ask me for air fryer instructions and I just don't have an air fryer so can't say how to do it. Now I can tell them to check the comments and follow your instructions. Happy baking!
Sam
You're welcome. Thank you for this recipe. Given its small batch size, its perfect for experimenting in the air fryer. I suspect it'll be better if people have one of those airfryer baking tins as the metal should help it crisp up more. Either way, everyone's airfryer would be slightly different so they should check it as they go to determine what's best for them. I love my air fryer, but some things are best in an oven nevertheless! 🙂
Anna
I am really excited to try this recipe! Normally this would be plenty for my spouse and me. But we sometimes have friends or family over for dinner, which got me wondering- Has anyone tried making a double batch, and if so, did you bake in two loaf pans, or one larger pan?
(Rating recipe a 5 based on how well-written, detailed, and updated it is, although I haven’t tried it yet)
Rebecca Eisenberg
Hi! You can definitely double it and bake it in an 8x8 square baking dish or in two loaf pans. Both will work!
Rachel
This is the recipe I have been looking for. I didn't quite get the rise on it that I needed so it was a little flat but that was due to me figuring the time wrong to have it done for lunch. Even with it flat, I could slice it up and make sandwiches and wanted to steal my husband's half after finishing mine. I used garlic olive oil and a bit of grated parmesan on top and it was amazing. Thank you for this small batch recipe which is perfect. Will definitely be adding it to my recipe box.
Leah
I made this exactly as instructed. It’s delicious! My only problem was mine doesn’t look as tall as yours does in the picture. Looks about half that size.
Rebecca Eisenberg
I'm so glad you enjoyed it! It sounds like your focaccia may have overproofed slightly. If your kitchen is warm, you don't need to put it on the stove to finish rising after you dimple it. Or you might be able to bake it much sooner after dimpling it!
Missy
This is literally the best and easiest bread recipe I’ve ever tried! I followed the instructions and it turned out perfectly - better than any bread recipe I’ve ever tried. As someone who lives alone, it’s the perfect amount for me. This is definitely going to be my go to and I’ve been telling all my family/friends to try it! Also, amazing that you do your recipes in grams. I hate baking recipes with cup measurements lol!
Jessica S.
This is a great recipe and turned out very well. I doubled it and used an 8"x8" pan instead. I also added sliced garlic and rosemary to the top. Thanks!
Maya
I made this for the first time last night and knew immediately that i needed to make again today to have with our dinner leftovers for lunch. Great recipe-easy to follow, minimal hands on time/equipment needed and delicious results! Will be adding this to my regular meal rotation!
Angela
I love this recipe!! New to bread baking and it was not intimidating at all. Is there a way I can make the dough ahead of time and bake the next day? I love it fresh and want to gift to people but not sure how to go about this since it takes time.
Rebecca Eisenberg
Amazing!!! Focaccia is hard to give as a gift since it has a fairly short shelf life. You could definitely make the dough ahead and let it proof in the pans in the fridge overnight. You'd want to take it out of the fridge maybe 30-60 minutes before baking to let it come to room temp and do the dimpling then.
Megan
Anyone who knows me knows I am not a baker at all! I made this bread because I was craving some salty foods and we had some instant yeast in the house. Game changer. This bread was so easy to make and turned out so perfectly even with my clumsy baking skills. As I write this comment, my overnight focaccia is resting and awaiting baking in the morning. Highly recommend this recipe. I put coarse salt, rosemary, and thyme on top and dipped it in tzatziki. *chefs kiss*
Lisa
I’m going to try this with almond flour!
Rebecca Eisenberg
Almond flour won't work here! Almond flour is just finely ground almonds, there's nothing in it to support the necessary gluten formation to create the strength and structure of a loaf of bread.
Kristen
Delicious and so simple!! So glad I came across this recipe. I made it 3 times in 3 days when I first found it. Perfect with a bowl of soup!
Maryann A
This was my first time making Focaccia and this recipe was easy to follow with clear instructions! I’ll definitely be making more.
Erin
This recipe is amazing. I followed it as faithful as possible and the results are delicious. Thank you!
Noah Hines
AMAZING. I doubled the recipe and baked in a 9x5 loaf pan, topped with garlic salt. Came out perfect. Super crispy outside, ridiculously soft and fluffy inside. Will definitely be making again…and again….and again…
Meagan R.
My dough actually turned out quite dry, what did I do wrong? I used all the right measurements!
Rebecca Eisenberg
Did you use the weight measurements or the estimated volume measurements?
Kelly
Absolutely delicious and came out perfect!! My boyfriend and I couldn’t stop eating it!
Max
I used cups instead of weighing, and the dough started to get quite dry, how can i make it better next time? - amazing recipe and bread by the way 🙂
Rebecca Eisenberg
This is exactly why measuring by weight is the best way to go. A cup of flour scooped can have up to 160 grams of flour in it, when this recipe only calls for 120 grams of flour. To make it better next time the number one best thing to do is to get a kitchen scale. If you absolutely can't do that, then you need to just add more water until the dough feels right. Or you need to scoop slightly less than 1 cup of flour (a "scant" cup of aerated flour). Stir and fluff the flour in the container well, then use a spoon to spoon the flour into the measuring cup and use a straight edge (back of a knife) to swipe any excess flour off the top. It should be very loose and light in the measuring cup. Good luck!
joe
this worked really well. focaccia was a little daunting cause i’d tried it once before and it didn’t work, but this came out beautiful. i had to let it rise overnight in the fridge because i misjudged how much time i’d need the night before, and i also didn’t trust my old yeast to rise in an hour. came out really nice and fluffy with a crunchy base. thanks!
Rebecca Eisenberg
I'm so glad you liked it! In the future keep your yeast in the freezer — it can add up to a year to the shelf life and you can use it right out of the freezer without worrying if it's gone bad!
Kristin
So easy and so delicious!!
Kalypso
I made this gluten free using Fioreglut gluten free flour and it came out so good! I weighed everything and followed the recipe as written. I did use a spatula for the fold and smack part because it was rather sticky, but that's unsurprising for gluten free flour. Gonna try the cinnamon roll with this flour next!
Rebecca Eisenberg
So glad to know it worked with that brand of gf flour! Let me know how the cinnamon roll turns out too! Good luck!
Wendy
I made this for the first time yesterday and OMG was it amazing!! It was crispy on the outside and chewy & tender on the inside - my family went nuts over it! I’m going to make another one today using roasted garlic & garlic oil which is cooking away in the oven right now. Thank you for a simple, delicious, easy to follow recipe! I can’t wait to try lots of flavor variations with it
Maggie
Wow! Turned out fabulous! I don’t have a scale but I measured the ingredients carefully. Perfect for the two of us. I’ll be making more because we went straight through it in one meal lol. I finished with fresh rosemary and maldon salt A+
Captains2012
I have wanted to make focaccia forever. This recipe just popped up on my IG. I lost my mind. I went right into the kitchen & made it immediately. It’s on its second rise now. I’ll post how it turns out. So easy.
Rebecca Eisenberg
Excited to hear how it goes for you! Enjoy!
Captains2012
Turned out so magnificent!! I almost ate the whole thing alone with smashed avocados & lime. I woke my husband up & he joined me. He was grateful to try the bread. He said “it was wonderful!” I baked the end I gave him with no salt. He’s a low salt eater. I made a full loaf then. I left that dough in the fridge overnight. It’s on its second rise. Ready to go in the oven but with rosemary & olives this time. Thank you !!
Rebecca Eisenberg
That's so wonderful to hear! I'm glad you enjoyed it and that it worked well for you! Rosemary + olives sounds like a great combo. Enjoy!
Laura
Made this Focaccia today and it was my first time making bread of any kind. I doubled the recipe and wasn't overly cautious with my measuring but it turned out amazing!! Light, fluffy, and so tasty. I added rosemary from the garden into the dough and then also on top before putting in the oven. Delicious, Thank you for sharing
Rebecca Eisenberg
So glad you liked it!!
Nicole
Came out amazing. The easiest and most successful bread recipe I've ever followed.
Emma
I made this recipe yesterday and added olives, rosemary and Parmesan cheese to it and was absolutely delicious!!
Such a great easy to follow recipe!
Rebecca Eisenberg
Yum!!! So glad you enjoyed!
BakingCat
I don't have a kitchen scale so I was nervous to try this, but it turned out delicious and fluffy with a beautiful crust! For those trying with measuring cups, definitely adjusting after the first mix and adding more water if needed helped me get a good sticky dough. This was my first time making bread so I'm super happy with how it turned out!
Rebecca Eisenberg
Yes, this is absolutely the right way to go about it if you're using measuring cups — adding a little more water if needed! So glad it worked for you, thanks for sharing your tips!
Judy Miller
This was my first try at any type of bread. The recipe was so easy to follow. It turned out perfect! It was light and fluffy. No bread left. I will make it again soon. This recipe will be used often. Thank you.
Jessica D
Absolutely delicious. I tried this recipe out for my first go at focaccia and the recipe was easy to follow and it turned out amazingly! I can’t wait to make it again already!
Rebekah
Am I using a mini loaf pan or a standard sized one? And what temp is warm water? Thanks!
Rebecca Eisenberg
Regular sized loaf pan as linked in the blog post! And warm water for this recipe is 80-85F.
Jenna
This is the first time that I successfully made foccacia! Made it for me and my husband to enjoy with some soup. It was great and I look forward to making it again soon and having it with the homemade deli tuna salad (another recipe of the practical kitchen that I've made over and over again because I love it so much).
Robin
I made this exactly as written and it was delicious! The only thing is I think I sprinkled a bit too much flaky salt on top.
Sharon
I've been baking bread for 50 plus years and love to make focaccia (and try new recipes!). Since I primarily bake for two people, it was great to find this recipe. Per your instructions I weighed the dry ingredients. Since we like whole wheat breads, I used mostly whole wheat flour. We really enjoyed this bread and will use the recipe again.
Monika
I've made this focaccia about 4 times and I absolutely love it, even when I made mistakes it turned out great. For the first batches i did not have olive oil so I made it with corn oil and it worked really well gave it more of a fast food pizza flavor but I like that so no complaints there. The first time I made it I forgot to add the oil to the dough itself, it rose less but still enough for it to be delicious. For the second time I added 2 tbsp of ground flaxseed (substituting for the same weight of flour), this added a bit of more flavor that I really enjoyed, also added very thinly sliced tomatoes on top along with the fresh rosemary, I was planning to only eat half for lunch and leave the other half for dinner but I could not stop.
The third time I made double the recipe because I just love it so much, and it turned out great too, made half the dough as usual and left the other half in the fridge to cook the next morning, I got adventurous and made it in a sandwich press, it was not bad, but I will probably not make it like that again, I dipped it in some tomato veggie sauce and it made an amazing quick breakfast.
My next attempt was double recipe, in a 9x7ish pan (finally with olive oil), I made half of it a regular focaccia with rosemary and the other half a simple pizza with tomato sauce and cheese and it was delightful, I died and came back to earth eating it. Buut the pan was a bit too small for the amount of dough, the cheese almost spilled over and the pizza-y side was a bit of a soggy mess so maybe start with discreet amount of tomato sauce, it was delicious though so if you dont mind the soggy mess go forth with the amount of sauce your heart desires.
And that's it for now with my crazy experiments with your amazing recipe, thanks for bringing me so much joy every time I eat one of these!
Rebecca Eisenberg
I love love love how much you were inspired by this recipe to try so many creative variations!! Enjoy and keep experimenting!!
Barb Porter
OMG - I thought I already had my favorite focaccia but this small one drew me in. I am so very glad I tried it. Lovely, light and crunchy! I made mine in a 7" square stoneware dish for the prettiness and it really was perfect for two of us. Many, many thanks for this treasure.
Rebecca Eisenberg
I understand, do you mind if I just remove the beginning part? I really like the rest of your comment and think the cinnamon sugar idea is so good!
Rebecca Eisenberg
Okay, consider it done! I'm sorry you feel that way, I know you didn't intend any harm. Thank you for commenting, I'm glad you enjoyed the bread.
Sharon
I made this today with bread flour as AP flour isn't used in the UK. It came out really well and disappeared quickly at lunchtime. I mixed the yeast in before adding water so was prepared for turning it into croutons but it rose well and was a lovely soft texture. Thank you.
MReag
This was delicious and easy to make. The only downside was that there wasn't any leftovers! I'm making a full pan next time. Thanks for this wonderful recipe!
Sarah
This focaccia is insanely good. Like, mind-blowingly good. And so easy! I think the not-crust:crust ratio is really great on these lil loaves and prefer them to full-size focaccia.
I mis-planned my loaves today and need to pause mid-rise. I'm going to stick them in the fridge. I'll report back! Cross fingers for me!
Sarah
OK, I stuck one in the fridge just after transferring to the loaf pan but before the 1-hour rise and the other just after dimpling before the final 30-minute rise, and both turned out great and consistent with results I have had with the rises as written.
Like a previous commenter, I have screwed this recipe up in a variety of ways and while the results have varied, they have all been delicious. This bread is SO GOOD and it's really hard to go wrong.
Giulia
So the first time I made this it was a disaster, it never rose and I did everything the recipe said. I'm from Italy so I obviously used a scale and usually bread recipes always come out perfect. I though it was because it's winter and it's not hot enough, but still I made a few changes. First I warmed the water, I put sugar into the war water and then I dissolved the yeast. I let it activate for 5 minutes and then I poured the mixture into the flour (without the salt). I mixed it, added the oil and lastly I put salt in it, to let the yeast activate perfectly. I let it rise in my warm oven and it worked perfectly. Also I used bread flour the second time, using a bit more of it (like 20 gr more).
Some friendly advice from the Italian perspective, every Italian baker does this: mix water and oil in equal parts and use the emulsion before popping it into the oven, the crust will come out out perfect.
Thank you for the recipe, I'll definitely do it again!
Ali
I made this for the first time today with 00 flour and will be adding this to my 'must make again' list. To be able to make bread that is so delicious and overall easy in just a few short hours, and for one, just makes me happy 🙂 I added flaky salt and rosemary to top it off.
Jody
I made this for dinner tonight and it was so tasty! I was a bit nervous to try it because I had a major fail a couple of years ago with a different focaccia recipe. Yours is definitely a keeper! Next on my list is your Epic Single Cinnamon Roll, it will be just the right size for the two of us.
Thank you for sharing your recipes, techniques and knowledge.
Ida Ripley
Hello! I have made this recipe a few times, getting better each time. I find, though, that it is a bit overcooked. My oven tends to run hot, would you suggest a lower temp or just less time at 400°?
Rebecca Eisenberg
If your oven runs hot I definitely recommend picking up a cheap oven thermometer so you can get the temp just right. Otherwise, I would say just pull it out a few minutes earlier — try 17 minutes and see if that works better for you!
Monica
just finished this recipe and wow!!! it came out perfect!!! completely fool proof as long as you are using a scale!! i even chose to add a salt brine on top on the last 30 min proof and it worked perfectly! salt brine was 2 tablespoons warm water with 3/4 teaspoons of salt. then once finished baking i poured more olive oil into the crevices so it can soak it up as it cools down 🙂 this will definitely be a staple recipe i’ll be using often now! thank you, practical kitchen! you are amazing and talented!
Rebecca Eisenberg
Yesss I love doing the brine on top! Great idea!
Kaitlin
Love this recipe so much! The most delicious mini focaccia is perfect to make when you only have a few hours. This recipe is so easy to follow as a semi beginning bread maker. My family loves it as a side for pasta night 🙂
Scott
This is an amazing recipe. So simple and easy to make. I have made it a few times and it is almost a weekly bread. Anytime I want soup or pasta, this is a must. I can come home from work, start it, relax a bit, and pop it in the oven for supper. Also, you said use instant yeast and all purpose flour. No need to use bread flour or any fancy yeast. That there made this bread worth making. You said this is what works and pretty much stick to it. Fantastic.
Rebecca Eisenberg
Thank you so so much for your kind words. I’m so glad you like the recipe! Enjoy!!
Nikki Sokulski
This recipe is a KEEPER!
I am obsessed with this recipe. We love a good pasta night in our house and we’d always buy loaves of bread just to eat a part of it with dinner and ended up throwing the rest out afterwards. Felt so wasteful.
This recipe makes the perfect amount of focaccia for the two of us. No waste. Only delicious yummy carbs!
I know the Maldon salt feels like an expensive ingredient to just keep around the house but it is SO worth it. The added salt and crunch work perfectly here. Most people do rosemary on top but I’m allergic…so I sprinkles a little roasted garlic power on top with the Maldon salt and fell in love.
Emma
When it comes to bread making I am usually very unsuccessful but this was top notch. It was so simple to make and the hardest part for me was waiting so I could do the slap technique again because it was so fun lol anyone who is hesitant because they don't think they can do it this is such a low fuss high reward recipe. I added olives and sun-dried tomato to the top of mine for the last of the half hour rise and then the second time I made it I just crumbled feta and black pepper onto it. It is such a versatile base recipe that really anything can go on it as long as it's not too wet or too big.
Dorothy Winston
This recipe is delicious and simple. I was able to knock it our and serve with soups and other such dishes. My husband is in love! Thank you for posting it to Tiktok.
Victoria
I tried in the air fryer for 15 mins. The tip came out a little over done so I’ll test lowering the heat next time
Andrea
I sent this recipe to my husband as he has been the baker lately and the idea of making a small amount of bread seemed so convenient. It came out really delicious! Easy and just the perfect amount for 1 or 2 if you want fresh bread!
Mel G
I quite literally make this once a week
Brittney
This recipe is SO good!! I’ve made it 5x (I had to double it after the first time, though, because one loaf was not enough)! The loaf comes out crispy on the outside, fluffy on the inside. I topped mine with garlic and rosemary. Absolutely delicious!
Rebecca Eisenberg
Garlic and rosemary, a classic combo!! So glad you love it.
Anika
It works great in an airfryer :D. If you want it only slightly golden brown then bake it for a little shorter as its very dark after the full time. I love the recipe!
Rebecca Eisenberg
So good to know! Enjoy!
Sara
I think I remember there being measurements in addition the the weight by grams (cups/taps/tbs). Did you remove them ?
Rebecca Eisenberg
It’s in the section of the blog post titled “ BONUS: WEIGHT TO VOLUME (CUPS) CONVERSION + INSTRUCTIONS”
Jenn & Leo
This was so great! I asked my son (15 yrs old and a pretty good baker) to make this when he got home from school so we could have it with supper. Came out delicious. We were all enchanted by fresh bread with leftovers. Highly recommended recipe!
Nina
I only have a ceramic loaf pan, is there anything I can adjust to use it?
Rebecca Eisenberg
Ceramic pan should work just fine!
desirae
this is one of my favorite recipes! it's the perfect amount for my 2 person household.
how high does your focaccia typically rise? mine never seems to have the height yours does and is about 1" tall at its highest/thickest point.
Rebecca Eisenberg
Mine is usually about 1-1.5 inches! You want it to have a slightly domed top and not be flat or sunken in around the edges. If yours is looking flat or sunken in, it has overproofed. Get it in the oven sooner after dimpling instead of waiting for it to rise again.
Lauren
Okay, I am a terrible baker...partially because I swear I'm cursed but mostly because I struggle to follow directions.
I followed your directions exactly, added italian spices and some parmesan on top and this bread is AMAZING! I can't wait to try more of your recipes!
Rebecca Eisenberg
when i say i believe in you i mean it!!! congrats on a successful bread experience!
Kathy J
I had a chance to bake this in my air fryer and it was ready in 6-ish minutes!! The pan I used was a foil loaf pan which is 4”X8”. I have a Ninja 5-1 Air Fryer which has a bake function. I preheated it to 375 degF and I could try it a bit lower so that I can get a more even brown surface. I ate the whole thing!!!😆
Rebecca Eisenberg
Thanks for sharing such detailed notes about the bake time that worked for you! I’m so glad you loved the bread.
Michele
I just made this tonight with dinner! It was absolutely delicious and we ate the whole thing! Directions are easy to follow and I can't wait to try some of her other small batch items! (Look out single cinnamon roll, im coming for you!)
Camille
Baked it, ate it, loved it!!! The only thing is... There's not enough of it 😂
Thanks a lot for this recipe! X
Rebecca Eisenberg
Sounds like you may want to try one of my full size focaccia recipes next time!
Avantika
I LOVED how this recipe turned out! I followed the recipe exactly how you described it. Crusty top, soft and fluffy interior. Wonderful flavor. I am so happy to see a 1-2 person serving of focaccia. Normally all the recipes I see online would leave me eating focaccia for days...but this was perfect for a 2 people serving! My partner and I relished this 🙂 Thank you very much.
Rebecca Eisenberg
😍😍😍😍
Jennifer
Made this twice and it’s a perfect recipe!! Love the mini version for my small family - we will always enjoy a fresh and crispy focaccia.
Bonnie
After trying a bunch of focaccia recipes that ended up too large and mediocre at best, I found this recipe. This is my go-to for pasta night. It's perfect for two people. I follow the recipe to a T and it's perfect every time. Thank you!
Lina
This was so easy and so so good! I cook a ton, but I’ve never been a great baker. I’ve made this recipe twice and it’s seriously foolproof.
Rebecca Eisenberg
I’m so glad you liked it!!
Betsy
I LOVE this recipe! I've made it a few times, and it turns out great every time. I top mine with rosemary and garlic, and it is delicious. Also, the recipe notes were helpful, since I typically only have active dry yeast in the house.
Lisa Milideo
This was so good I made it 3x times in one weekend. Twice one day and then a double batch the next day. It really is that yummy 😁
Chloe Andre-Town
So easy and relatively quick to make and creates the most amazing focaccia!
AB
This is the firs time in forever that a bread recipe has worked for me!!! I added garlic- beautifully fluffy and crunchy on the outside
Nina
Made this today, first time making bread and it came out great! The instructions and tips were easy to follow.
My adjustments: I used 5g of active yeast; I didn't add extra oil on top when ready to bake bc the top was quite glossy already with oil and there was pooled oil at the bottom of my pan; I used half the coarse salt bc I don't remember which brand of kosher salt I had. My second rest after dimpling was 30m. I baked it in a toaster oven for exactly 20m.
Came out delicious! I will make this again for sure.
T K
I've made this multiple times and it always comes out great! It's so easy I usually make it in the morning and it's gone by night 😄
Catherine
Just tried this, and it was super easy and delicious! This may be our new go to bread.
Sinclair
Thanks so much for this recipe. So easy to modify. We actually do a batch and a half for the pan we use.
We are addicted to it. I make it at least once a week. We’ve make it with saffron in the dough, subbed tomato juice for water, stuffed it with pesto another time. Always we enjoy tweaking the toppings and dough to match the pasta etc. Once we even used it as a base for a burrata caprese salad.
Next up puréed basil as the hydration for the dough.
Robin
I just wonder if you have to adjust the baking time when you increase the size? I have only made the small loaf but I want to try a larger one next time. Many thanks.
Sinclair
Not much. It depends on how much you multiply it by and the size of your pan. I use a longer pan or longer and wider if a make something like 3 or 4 times.
But the I usually bake by touch and sight now.
eddie
i've lost track of how many times i've made this recipe in the last few months. It's truly just a perfect little recipe, though usually i make two batches simultaneously because i need at least one full one to myself and then another one to share, since it's become a highly requested item by my family and friends (along with the overnight version, which is equally delightful as long as i make myself one of these while i wait for it to proof lol)
Susan
I absolutely love this recipe! quick, easy, delicious. perfect for 2
Allx
This was SO good. As other reviewers mentioned, mine was a little low, but for reasons I won’t get into, I too was working in a colder kitchen. But flavor and texture was amazing. I was a little worried because my kitchen scale apparently doesn’t like such low gram counts and therefore I wasn’t sure if I got exactly 3 grams of yeast but it rose so I was happy! Looking forward to adding rosemary or garlic next time!
Rebecca Eisenberg
If it helps, 3 grams of yeast is approximately 1 teaspoon!
Lexi Norris
This is a great recipe for beginners like myself. I felt it came out perfect. I added some additional seasonings mainly fresh garlic and it was so good. Make sure to read all the notes as some good tips are within the post 🙂
Rebecca Eisenberg
I’m so glad you liked the recipe! Enjoy your bread!
Clare
This recipe came out fantastic! For anyone else baking around 5000 ft, I followed the directions exactly but roughly halved the rising times and it turned out well! Mine was about an inch and a half high in the center. Thank you for this recipe! I’m excited to try more!
Rebecca Eisenberg
Love this!! Thank you for sharing your tips for baking this little focaccia loaf at altitude too, there’s a lot of things I can test when I’m developing a recipe but that’s not one of them lol.
Mia
I love love LOVE this recipe! It’s become a staple in my baking rotation. The size of the loaf is perfect for a 2-3 person dinner with minimal leftovers. Literally everyone I’ve served this focaccia to have asked for the recipe.
Rebecca Eisenberg
This is the best praise a recipe developer could ever ask for! I'm so glad you like it 🙂 Wishing you many happy focaccias in the future!
Mary Beth Morse
So easy and delicious! Perfect size for 2-3 people. Came out perfect.
Rebecca Eisenberg
I'm so glad you liked it!
Elisabeth
I made this for the first time yesterday. It was so good and so much easier than I expected that I’m honestly considering making it again today.
Rebecca Eisenberg
Do it, do it, do it!
Manon
I just finished the recipe (10pm when I write this) and it was perfect ! I usually make a huge focaccia but never finished it before it becames too dry so this recipe for one person is spot on !
I had some struggles to understand the yeast part (I'm in France) and after some researches I found that we don't have easily access to instant yeast (I bake quite often and I never heard of it).
I simply follow your instructions (5g instead of 3) and dilute the active dry yeast a few minutes in the warm water aside (like I do for regular bread or brioche) to activate it. Turns out perfectly !
Great in savoury version but works so well when you add honey to the hot focaccia !
Rebecca Eisenberg
So glad you liked it and were able to figure out which yeast was the right one for you! I've never added honey to my focaccia before, I really need to try that, thanks for the idea!
Robin
Wow! I'm 70 years old and I've never attempted to cook with yeast before. This recipe was easy to follow, no kneading and the result- perfect. Absolutely delicious 😋 Thankyou.
Rebecca Eisenberg
So glad you enjoyed it! You're never too old to learn something new 🙂
Deidre
I've made full batch focaccia in the past and it has always just been ok. My 1st time making this and I will never go back!! Easy to follow instructions and amazing flavor! And the perfect size for 2 people
Rebecca Eisenberg
I'm so glad you liked it!!
Amy
Great recipe other than the fact that it's too salty! Used the same type of salt and I always triple check my measurements! Would be much better cut in half but no other complaints!
Rebecca Eisenberg
Salt is definitely something you can adjust to preference — next time you make it, try reducing the salt!
Samanta
First time ever baking bread. I love making desserts but bread intimidated me a little. Thought I would give this a try since if it went wrong I hadn’t used a lot of ingredients. It turned out spectacular! Once I make this a few more times I’m going to venture into your other bread recipes. Thank you!!
Rebecca Eisenberg
Aww congrats and welcome to the world of bread making!
Maggie S
Good thing that this was a mini-recipe, we would've eaten a lot more. I'm an experienced baker with yeast rolls, but I wasn't sure if I was doing the slapping correctly in this one. I'd never seen that before. It came out beautifully. The taste was excellent. I added dried oregano on top and it really hit the spot. I would make it again and share with others. Love the mini-recipes. Thank you!
Rebecca Eisenberg
Hi Maggie, I'm SO glad you liked the mini recipe! One note for any future comments — though I know you meant it as a compliment by saying it's a good thing it was a small recipe or you would have eaten a lot more, but I keep my blog comments free of diet-talk and diet-talk adjacent language. It's okay if you would have eaten a lot more of a delicious homemade bread that you liked and made yourself from scratch! Let's not shame ourselves or anyone else (even accidentally!) for enjoying food! 🙂 Thank you for understanding! ~Rebecca
Martha
Thanks for this recipe. I made this in a loaf pan on the weekend as I wanted a bit of bread for dinner. Today, I scaled it up to 150g (all bread flour) for a 6" by 6" air fryer pan. Preheated my Philips air fryer at 180 degrees for 5 mins, baked for 10 mins, flip and bake for another 5 mins. It looks really nice and crispy. Can't wait to cut into it!
Rebecca Eisenberg
Hi Martha, thank you SO much for sharing how to make this mini focaccia in an air fryer! So many people have asked me about this but I don't have an air fryer and haven't been able to test it. I'm thrilled you enjoyed it and thanks again for sharing what worked for you!
Kitty
Looking to make this today! I don’t have any AP, but I do have bread flour on hand. Any thoughts on making this substitution? Thanks in advance 🙂
Rebecca Eisenberg
Swap should be fine but your dough may feel a bit more dry than described — use wet hands to add more water to the dough as needed!
Karen Sterett
Made this and turned out great! Will make again. I like that it’s a mini size. No waste/leftover
Robin
This is fantastic for two people as a snack with a cheese/deli platter. Works perfectly! I am going to try a larger loaf next time.
Marta
Finally I baked something delicious! I used to bought a focaccia in one of the supermarkets, but now I only bake from this recipe. Thanks a lot! Yesterday I bake it with rosmarin on the top but today I added chili flakes (unfortunately most of them burned, do I put them deeper into a dough?), rosmarin and one teaspoon grated pecorino romano.
Rebecca Eisenberg
I'm so glad you liked it and congrats on baking something delicious! I'm not sure why the chili flakes burned — you may want to just mix them into the dough from the beginning to prevent burning instead of adding them on top. Enjoy!
Deb
I tried this recipe for the first, but definitely not the last time. It was easy and the results were delicious. The bread was soft inside with just the right crunch outside. I topped with flaked salt and rosemary. Yum!
Cara
I made this recipe tonight topped with caramelized onions, goat cheese, and thyme and it was unbelievable. I forgot about it twice during rises and over proofed it and it still came out perfect - gotta love a dough that doesn't get offended easily! This is the absolute perfect size.
Rebecca Eisenberg
Yessss, we love a forgiving dough around here! Those toppings sound divine, thanks for sharing!
Tracy Wimmerth
Loved this recipe. Came out amazing! First time I have every tried making Focaccia. I make my own pizza all the time. Will be making this recipe over and over again. Thanks!
Karen
Hey,
I love your recipes but there´S way too much advertising on the site.it´s quite a journey to found all the ingredients and the exact measurements between all the advertising..
Such a shame..
Rebecca Eisenberg
I'm very glad you like my recipes, and I'm sorry, but ads are unfortunately a necessary part of me being able to do this as a job and provide you with recipes that you get to use for free. I work really hard on my recipes and I do all this work (recipe development, photography, filming, editing, writing, etc.) by myself. Those ads are how I get paid for all that work. If you prefer recipes without ads, you may want to try cookbooks instead.
Marta
my focaccia isn't as high as yours in the photos. What am I doing wrong? my loaf pan has 23x9cm at the bottom
Rebecca Eisenberg
There's a few things that could cause this. My first question is always: Did you measure your ingredients by weight? If you measured by volume, that's likely the reason. As for the size of your pan, I usually use an 8x4 inch pan — the measurements you gave me are for a 9x3.5 inch pan which is a very unusual size. It's possible you had to stretch the dough a lot more to fill the pan which is why it's thinner. It's also possible the mini focaccia overproofed slightly — you may want to try baking it immediately after dimpling instead of giving it final time to rise.
Brenda
I made this recipe 4 times now
My boyfriend says it’s the best bread he has ever had
I’ve had it with soup, and as starter
I am making it 3 times a week it’s soooo delicious and quick
Thanks so much for the recipe Rebecca.
Jessica
I have made this countless times over the past few years and it’s amazing everytime. Perfect size for the 3 of us, no leftovers ever. My favourite easy topping is everything bagel seasoning.
Just tonight for the first time, in the last fold I’ve even folded in softened garlic butter (about 2Tbsp worth I think) and it was great. Sprinkled with basil salt, dried chives and oregano.
Rebecca Eisenberg
Ooooh I love the idea of folding in some softened garlic in the last set of folds! Great idea! Keep on enjoying the focaccia 🙂
Jamie B
This recipe has been a regular in my house since I found it last year! The instructions and notes are easy to follow and I appreciate the added context. These small batch recipes help build my confidence as a baker and cook!
Kelley
These small batch recipes are great for us seniors who don't need lots of leftover bread sitting around. You know if it's there I'll be forced to eat it.
Rebecca Eisenberg
I'm so glad you enjoy the small sizes! Just a reminder that this is a diet-talk free community; it's okay to just say you like the food, you don't have to say it would be bad if you ate more of it. 🙂
Stella P
This recipe is so easy to follow, and the end results are amazing! I made this loaf 3 times in 1 week.
Rebecca, I saw you had replied to someone else that doubling the recipe does not necessary require doubling the amount of yeast. Could you please explain how to determine the amount of yeast if i use the 2X or 3X buttons. Thank you!
Rebecca Eisenberg
Hi Stella! I'm so glad you like the bread! I recommend increasing the amount of yeast by just 1 gram for every additional cup of flour added. So if you double the recipe, that would be 4 grams yeast, tripling the recipe would be 5 grams, quadrupling the recipe would be 6 grams of yeast, etc. Honestly, if you double it and don't change the yeast at all, I think you'd probably be fine too. But when you get to tripling or quadrupling...you'll want the extra yeast power!
Maria
I love that you post small batch recipes. I tried this today and it's dangerously delicious. Perfect to accompany by dinner tonight. Simple to put together and thank you for your detailed directions and photos - very helpful.
Rebecca Eisenberg
I'm so glad you liked it!
Just a gentle note — I know you didn't mean anything by it, but The Practical Kitchen is a diet talk-free community, that includes calling food "dangerous". Let's try to find other ways to describe the food we like that don't imply liking it is harmful! Thank you!
Kiana
This recipe always turns out great, thank you for sharing! Baking in my oven is not an option right now, so I like to split the dough into two mini foil loaf pans and bake them together in my air fryer at 400f for about 12-14 minutes 🙂
Pamela
I like this recipe. I might have had a heavy hand on the drizzles of olive oil. Next time I’ll use less. The loaf was just the right size.
Jody
Hi Rebecca,
I've lost track of how many times I've made this recipe; in fact I have one resting right now. Even though I'm not sure I have mastered the "slap & fold" technique it always turns out. I have tried a few other of you small batch recipes but this is our favorite. I really appreciate that your recipes are developed using weight measurements, easy to follow and delicious. I'm working up the courage to try your small-batch challah next. I'm sure it will taste good but can almost guarantee it will not look as nice as yours...wish me luck!
Bessie
First time making Focaccia, I said no guarantees on how it turns out! However, this turned out so good. I used a Tuscan infused olive
oil, herbs and a flaky salt for the finishing touch before baking. My son loved the flavor. I will say my bread pan was slightly larger, but it still turned out amazing. There is only two small pieces left!
Lynn
Fabulous recipe. Prepared as directed and seasoned top with fresh black pepper and Maldon flaked salt. Light,fluffy,crispy crunchy. Very impressed with the results and so easy to make. Thank you!
Pallab Gupta
Fantastic recipe! I used 90g all purpose with 30g while wheat with no other adjustments. I topped the bread with olives, sun-dried tomatoes and rosemary. Definitely a keeper.
Rebecca Eisenberg
That sounds delish!
Megan
The one that started it all… like many people, this was the recipe through which I discovered Rebecca, and I bake one of her recipes at least once a week. And this focaccia definitely lives up to the hype! We’re a two-person household, so this is the perfect amount to get fresh focaccia (and purposefully have no leftovers).
Debby
My bread loving better half is in love with this recipe. No change to the recipe. It's perfect as written.
Ann
This recipe is tasty. It is a time intensive process, but the steps are easy. We didn’t have any leftovers, which I was glad for.
Katie
This recipe is amazing! The focaccia is super airy and crispy. The recipe is very easy to follow.
Michelle Langenbach
We made this during a girls day in session. It was easy and so full of possibilities. You can use any kind of topping you want. I went with sea salt, pepper and pesto. So good. During the proofing sessions we visited and chatted. What a great activity! Wished we could share photos!
Jenbowd
This recipe worked perfectly on my first try! I am not at all adept when it comes to baking bread, despite a strong desire. I’ve had several flops in the past and had just about given up. The steps and instructions were clear, and the methods were easy to follow. The focaccia was delicious! I’m looking forward to making this again, and trying other recipes from this site.
Kim
Really, really, really good. Made no changes, used my scale, had no idea what I was doing, and I still ended up with a picture perfect loaf.
Lu B.
Tonight I made the mini loaf pan focaccia. I did the version that Rebecca posted using a 1/8 sheet pan and made a pizza. I did mostly what she did, using gruyère cheese and pepperoni. But I also added a sliced Roma tomato. It was delicious. I did bake it higher than 400 degrees, more towards 450 in my Breville toaster oven. Great recipe, Rebecca.
Rebecca Eisenberg
Love love love!! Adding sliced tomato and baking at a higher temp is a great modification — the higher temp probably helped prevent the tomato from being too wet in the final focaccia. Keep on baking!
ALG
Delicious and easy to make it! Looking forward to trying the breadstick version of the recipe.
Susie
Do you think it would work to replace the sugar with honey?
Rebecca Eisenberg
Yep!
Lucy
This was so good! I love focaccia and have tried a few recipes - from no knead to full-on stand mixer. This one is definitely the most reliable and the perfect size for a couple of people to share with some oil and vinegar for dipping, alongside a couple of other tapas bits and some good wine. So quick to make and so delicious, and none wasted due to the cute size. Thank you!
Rebecca Eisenberg
I'm so glad you enjoyed it!! Happy baking! ~Rebecca
jljonesy
Thank you for this! There is only two of us and I have no idea how to (nor the patience to) properly scale down recipes and I always end up throwing out a lot of my focaccia because we don't eat enough before it goes moldy!
Candi
If I have focaccia more than 48 hours old, I cut it up into cubes and make croutons - so easy - just stick the cubes in a low oven in a sheet pan and bake until crispy and slightly golden. They hold for a long time after they cool completely and are stored in air tight container.
Candace
Thank you for this recipe! Portion was perfect for 2pax. Texture was great, only thing was the bread was pretty salty! I'm not sure what went wrong? For reference, we followed the recipe exactly and only sprinkled rosemary at the end before it went into the oven. Would the recipe work if we cut the amount of salt down by half or down to 1-2g? Thank you!
Rebecca Eisenberg
You can definitely cut the salt down if you prefer — salt helps control yeast activity so just keep an eye on it as it might rise a bit faster than usual!
Greg
Does all 10g of the olive oil go into the mixture at the beginning, or is the 10g spread out to be used in the mixture, folding and drizzle?
Rebecca Eisenberg
It all goes into the dough at the start!
Greg
The Focaccia mini loaf turned out great! I baked 4 different cheddar cheeses onto it. It is so good!
I need to explore the rest of your recipes, especially the breads.
Thanks for your web page!
Kris S
This is the first bread I have ever made and it was easy and came out great! Everything worked as explained and I love the tips. The dough starts sticky and the advice "don't panic, muddle thru and it will be ok" meant I kept going instead of pitching it.
I'm excited to try another the Overnight Focaccia next!
My question is, Can I use chickpea flour instead of AP?
Rebecca Eisenberg
So glad you kept going! It really is amazing how the dough transforms if you just keep going 🙂 And I haven't tested this with chickpea flour but any non-wheat flour is going to struggle to develop the very crucial gluten network you need to make bread — it's just an entirely different type of baking science that I am not at all experienced with. If you're interested in making breads with alternative flour like chickpea flour, I recommend looking for recipes designed to use them instead of trying to adapt wheat recipes!
Hannah
I wish I could give more than 5 stars!!! I have made this a few times over the weekend and everyone agrees this is amazing!! I added some fillings in my dough and the results were heavenly! I will definitely be trying some more of your recipe's!
Malyssa
if using active yeast, do i need to separately bloom it first then add flour and such? or still follow steps of the recipe with the well
Rebecca Eisenberg
You don't need to bloom it separately unless you're not sure if it's still good. Just add it to the dry ingredients and follow the recipe as written — it may just take a little longer to rise than the recipe calls for, but it will still work!
Jennifer
Appreciate the level of detail and video here! First time bread baker and while it was all new, the recipe and steps help break down what to do even for a novice. Family loved it, thank you!
Connie
Great recipe for just 2 people. I put a sprinkle of salt and Italian blend spices on top. Turned out much better than the ones I’ve made using rosemary on top. The only thing I’d do differently is less olive oil as I think I overdid it. Other than my mistake it was awesome. Hubby loved it.
Tina
Made my first ever foccacia using this recipe and using your video! I did make an error with regards to the salt (used the same quantity of table salt as the recipe indicated of kosher salt instead of halving it) but the texture of the foccacia was still perfect and I'm sure it will turn out even better the second time I make it after correcting for the salt!
Rebecca Eisenberg
Oh I'm so glad you enjoyed the recipe!
LW
Really delicious! [ED. NOTE: Redacted for diet talk] I make it and cut slices for my family to have a small piece with dinner, cut in half to make sandwiches for me and my husband, or cut for dipping into balsamic vinegar for a little pre dinner snack. It’s always delicious! Definitely don’t forget to spray the pan tho and think that the oil will keep it from sticking because unfortunately it will not- whoops!
Rebecca Eisenberg
Hi! So so so glad you enjoyed this little loaf! Dipping focaccia sticks in balsamic vinegar is such a fun way to use this up! Just a note for transparency, as per my comment policy, I don't make space for diet talk or carb-shaming here, so I've removed that line from your review. Carbs are wonderful and necessary for our bodies and it's okay to say you like a recipe without saying the best thing about it is there's not more of it. 🙂 Thanks for understanding!
Kristen
The recipe was easy to follow and turned out delicious, light focaccia. Def a keeper!
DWC
I just took my first bite and omg, this focaccia is delicious!! I’ve made this type of bread before but wanted to make a small quantity since my husband isn’t eating bread right now. It was very easy to make it came out so light and airy! This is the first recipe that I’ve made from your website so now I’m looking forward to trying many more. Thanks for a great recipe!
Tarra L Vargas
Hello. I've seen your response to a few questions directing people to the blog post. I'm not able to find that. Would you please direct me?
Thank you
Rebecca Eisenberg
...this is comments section of the blog post. Scroll up and you can read it.
Nickie Skoog
Can I make this ahead? I’ve seen recipes where I can make the dough, refrigerate it for a few days, then on baking day take it out and follow the rest of the way. Can I do that with your recipe?
Rebecca Eisenberg
I haven't tested it, but it should work — because this is such a small batch recipe, there's a large amount of yeast proportional to the flour so you may want to reduce the amount of yeast if you go that route. Pay attention to what the dough looks like as it rises in the fridge to avoid over proofing! Good luck.
K dub
Thanks! Your IG post compelled me to revisit my Covid hobby breads [...] My goal is to work towards the suggested “mix all dry” then “just add water”, with the instant yeast (packets).
The boiler is my perfect proofing spot.
Good results when the (active) yeast blooms separately (warm water/sugar mixture), then add the liquid mixture to the dry.
Thanks for the volume measurement-The scale battery died!
Glad it uses one cup on flour/ I ate all theee batches- good or bad.
Rebecca Eisenberg
So glad you enjoyed the bread!! Just a reminder that The Practical Kitchen is a diet talk-free zone, I don't hold space to discuss weight loss here! I removed the portion of your comment that discussed weight loss. 🙂 You can review my comment policy here.
Michele Tate
Delicious!! I didn't get many air bubbles inside so I think I'll try again next week 🤣
Brie
I made a savory loaf (garlic and thyme) and it was so good a couple days later I had to try a cinnamon roll focaccia! Both were amazing! I used the Practical Kitchen recipe for filling/topping from the single serve double rolled cinnamon roll and just did a half batch of each. I put all of the cinnamon roll mix on prior to the 30 mins rise and then as soon as it came out of the oven took it out of the pan and added the frosting on top. It is GORGEOUS and absolutely delish. Honestly this is one of the best baked goods I’ve ever made. It is dangerous to know this is so easy to make and relatively quick to have fresh bread at dinner or a delicious dessert!
Elizabeth
So good! I made this Sunday afternoon to accompany dinner and this will for sure be a repeat recipe! Topped mine with Maldon salt flakes, rosemary, and black garlic from Trader Joe’s and it’s for sure my best focaccia yet!
Lily
Perfection! I Followed the recipe as written but doubled it for a 9x9 pan as someone else had posted. it was delicious and just the right quantity for two people. I added some shredded cheese and sea salt to the top before I baked it. Yum! I will definitely make again and try some of the other small batch recipes.
Helen Hume
I live on a sailboat and have a tiny oven, this recipe was perfect for me and my boyfriend, paired with some pasta! Cannot wait to try somemore of your small batch recipes!
NJ
I have never ever managed to bake good bread before, and thanks to you I have managed to successfully my first ever loaf of bread that actually resembles a loaf of bread and not a brick or a pile of goo. It's the most delicious thing I've ever tasted. Thank you!
Holly
I don't have a kitchen scale so I used the volume method, just slightly tweaked it, it turned out fantastic! I do plan to get a kitchen scale soon so I'm looking forward to trying the recipe again once I do!
But measurements by volume still turned out great!
Michael Oller
First time bread maker ! Now single so the recipes are great ! Scale a must ! Not proficient in shaping but the taste !:)
Will next do focaccia !
Thanks for honoring us single guys that enjoy bread but smaller loaves !