Ingredients
The quantities below make one personal-sized focaccia that serves one or two people.
For the Focaccia
- ½ cup + 2 tbsp (80 g) all-purpose flour
- ¼ cup (60 ml) lukewarm water
- ¼ tsp instant yeast
- ¼ tsp salt
- 1 tsp olive oil, for the dough
- 1–2 tbsp olive oil, for the skillet and topping
For the Topping
- Flaky sea salt, for sprinkling
- ½ tsp fresh rosemary, finely chopped (optional)
Equipment
- A small mixing bowl
- A spoon or spatula
- A small oven-safe skillet, 6–8 inches (15–20 cm) in diameter. Cast iron works beautifully.
- Plastic wrap or a clean kitchen towel
- A spatula for loosening the bread
Instructions
In a small mixing bowl, combine the lukewarm water and the instant yeast. Let the mixture sit for about 2–3 minutes so the yeast has a moment to wake up.
Add the flour, salt, and 1 teaspoon of olive oil. Stir with a spoon or spatula until everything comes together into a soft, slightly sticky dough. Scrape down the sides of the bowl so that no flour is left behind.
There is no need to knead. Simply mix until no dry patches remain. The dough should look shaggy and a little tacky, and that is exactly what you want.
Cover the bowl with plastic wrap or a clean kitchen towel. Set it in a warm, draft-free place and leave it for about 1 to 1½ hours, or until the dough looks puffy and has noticeably grown in size.
Because this is such a small batch, the exact timing depends on the temperature of your kitchen. In a cooler room it may need the full 1½ hours or a little longer; in a warm kitchen it may be ready sooner. Watch the dough rather than the clock. You are looking for visible puffiness and bubbles.
Lightly grease a 6–8-inch (15–20 cm) oven-safe skillet with olive oil, coating both the bottom and the sides. Then drizzle a little extra olive oil across the bottom. This pooled oil is what helps the underside turn crisp and golden, almost like shallow frying.
Lightly oil your hands, then gently transfer the risen dough into the prepared skillet. Stretch the dough toward the edges, taking care not to press out all of the air you worked to build during the first rise.
If the dough keeps springing back, that is normal. Let it rest for 5 to 10 minutes and then try stretching it again. The gluten relaxes during the rest and the dough becomes much more cooperative.
Cover the skillet loosely with a clean kitchen towel or plastic wrap. Let the dough rise for another 20 to 30 minutes, until it looks soft, airy, and slightly puffed.
While it rests, preheat your oven to 400°F (200°C) so it is fully hot when the focaccia is ready to go in.
This is the most fun step. Drizzle the surface of the dough with olive oil. Then, with oiled fingertips, gently press dimples all over the dough, reaching down toward the bottom without completely deflating it.
Sprinkle the top with flaky sea salt and, if you like, the chopped fresh rosemary. Finish with one last small drizzle of olive oil so some of it settles into the dimples.
Place the skillet in the preheated oven and bake for about 15 to 20 minutes, until the focaccia is puffed, deeply golden brown, and crisp around the edges. The center should feel soft and airy while the bottom has a lightly crisp crust.
If the top needs a little more color, bake for another 1 to 2 minutes, watching closely so it does not over-brown.
Carefully remove the hot skillet from the oven. A cast iron handle stays dangerously hot, so use an oven mitt or a thick towel. Let the focaccia rest for about 5 minutes.
Use a spatula to loosen the edges, then transfer the bread to a cutting board, or serve it straight from the skillet once it is safe to handle. Slice into wedges and enjoy while warm, when the crust is crisp and the center is soft and fluffy.