Ingredients
For the Focaccia
- ½ cup (60 g) all-purpose flour
- ¼ tsp instant yeast
- ¼ tsp salt
- ¼ cup (60 ml) warm water
- 1 tbsp olive oil, plus extra for the pan and topping
Optional Toppings
- A small pinch of flaky sea salt
- Fresh rosemary or dried Italian herbs
- Freshly cracked black pepper
Ingredient Notes
All-purpose flour: This is all you need. All-purpose flour has enough protein to give the bread structure while keeping the crumb tender. Bread flour will give a chewier result, but it is not necessary.
Instant yeast: Instant yeast can be mixed straight into the dough. If you only have active dry yeast, the 2–3 minute rest with the warm water in this recipe helps wake it up.
Warm water: The water should feel comfortably warm to the touch, like a pleasant bath. Water that is too hot can kill the yeast, and water that is too cold will slow the rise significantly.
Olive oil: Since oil is a main flavor here, use one you enjoy. A good extra-virgin olive oil makes a noticeable difference in both taste and aroma.
Instructions
Prep time: about 5 minutes
Rise time: about 1½–2 hours
Bake time: about 18–23 minutes
Total time: about 2–2½ hours
Yield: 1 single-serving focaccia
Add the warm water and instant yeast to a small mixing bowl. Stir gently and let it sit for 2–3 minutes. This gives the yeast a head start.
Add the flour, salt, and olive oil. Stir with a spoon or spatula until a soft, sticky dough forms and no dry flour remains. This is a no-knead recipe, so just mix until combined. The dough will look shaggy and wet, and that is exactly right.
Cover the bowl loosely and place it somewhere warm and draft-free. An oven with only the light on works well, as does a spot near a (not hot) appliance.
Let the dough rise for about 1–1½ hours, or until it is noticeably puffy and slightly bubbly. Kitchen temperature affects timing, so watch the dough rather than the clock. Bubbles on the surface and a visible increase in volume are the signs you want.
Generously drizzle a small oven-safe baking dish, ramekin, or small skillet with olive oil. Do not be shy here. This oil creates the crisp, golden bottom that makes focaccia special.
Transfer the risen dough into the dish and turn it gently so the bottom is coated in oil. Let it rest another 15–20 minutes so the dough relaxes and becomes easier to stretch.
Drizzle a little more olive oil over the top. With lightly oiled fingertips, gently stretch the dough toward the edges of the dish.
Then press your fingertips into the dough to make the classic focaccia dimples. Do not press all the way through. You want little pockets while leaving the dough underneath soft and airy.
Sprinkle on a small pinch of flaky sea salt. Add fresh rosemary, dried Italian herbs, or freshly cracked black pepper if you like. Finish with one more light drizzle of olive oil, making sure some settles into the dimples.
Preheat your oven to 425°F (220°C). Bake for about 18–23 minutes, until the top is golden brown and the edges are crisp. The center should look fully baked but still feel soft and springy.
If you want an extra-golden crust, bake for another 1–2 minutes, watching closely so it does not over-brown.
Remove the focaccia from the oven and let it cool for about 5 minutes. Gently lift it from the pan, then slice or tear it into pieces. It is best warm, while the edges are crisp, the center is fluffy and chewy, and the olive oil flavor is at its peak.