![\"Loaf](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/05\/SmallBatchFocaccia941SWS-696x1044.jpeg\" "\\"SmallBatchFocaccia941SWS\\"\/")
<\/div>\n<\/p>\n
With a pillowy-soft interior and a crisp-crunchy crust, focaccia is a lesson in the art of trusting your ingredients. The list is short, so you know what each component does and you taste it in the crumb of the loaf. The subtle taste of yeast allows the fragrant and fruity notes of olive oil to shine through, accented by sharp salty bursts from a sprinkling of flaked sea salt atop each slice.<\/p>\n
Endlessly versatile, part of the fun of focaccia is that you can get creative with toppings. Whether you prefer to keep it simple with fresh herbs like rosemary and basil or add a pop of color from sliced veggies (think onions, bell peppers, tomatoes, and more), this bread makes the ideal base. And don\u2019t be afraid to play with creative flavor combinations such as decadent figs and honey, strawberries and a drizzle of balsamic glaze, or olives, feta, and oregano for a Mediterranean twist.<\/p>\n
The simple beauty of focaccia will reveal itself in each bite, one that your teeth sink into as the flavor instantly fills your mouth, a bite that feels like the comfort of home.<\/p>\n
Loaf Pan Focaccia<\/h2>\n\n\n\n- 1\u00bd\u202f<\/span> cups\u202f<\/span> (191\u202fgrams)\u202fbread\u202fflour<\/span><\/li>\n
- 1\u00bd<\/span> teaspoons<\/span> (5 grams) instant yeast<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- \u00bd<\/span> cup plus\u202f2\u202ftablespoons\u202f<\/span> (150\u202fgrams)\u202fhot water\u202f<\/span> (120\u00b0F\/49\u00b0C\u202fto\u202f130\u00b0F\/54\u00b0C)<\/span><\/li>\n
- 2\u202f<\/span> tablespoons\u202f<\/span> (28\u202fgrams) extra-virgin olive oil, divided<\/span><\/li>\n
- Flaked sea salt, for sprinkling<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
In a large bowl, whisk together flour, yeast, and kosher salt. Add \u00bd cup plus 2 tablespoons (150 grams) hot water and 1 tablespoon (14 grams) oil, and stir until a shaggy dough forms. Cover and let rest at room temperature for 15 minutes.<\/span><\/p>\n<\/li>\n- \n
Using wet or oiled hands, reach under one side of dough, and gently stretch edge of dough up and then fold over center. Repeat around bowl until dough comes together into a ball. Cover and let rest at room temperature for 15 minutes. Repeat folding procedure once; let rest for 15 minutes.<\/span><\/p>\n<\/li>\n- \n
Grease a 9×5-inch loaf pan with \u00bd tablespoon (7 grams) oil. Transfer dough to prepared pan; using your fingers, gently stretch dough into corners. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size and jiggly, 20 to 30 minutes.<\/span><\/p>\n<\/li>\n- \n
Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
- \n
Uncover dough, and drizzle remaining \u00bd tablespoon (7 grams) oil onto dough. Using your fingertips, press dimples into dough, touching bottom of pan through dough without tearing dough. Sprinkle sea salt on top; add toppings, if desired.<\/span><\/p>\n<\/li>\n- \n
Bake until golden brown and an instant-read thermometer inserted in center registers at least 190\u00b0F (88\u00b0C), about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 week.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*We used Bob’s Red Mill Bread Flour.<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
<\/p>\n
- \n
- 1\u00bd\u202f<\/span> cups\u202f<\/span> (191\u202fgrams)\u202fbread\u202fflour<\/span><\/li>\n
- 1\u00bd<\/span> teaspoons<\/span> (5 grams) instant yeast<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n
- \u00bd<\/span> cup plus\u202f2\u202ftablespoons\u202f<\/span> (150\u202fgrams)\u202fhot water\u202f<\/span> (120\u00b0F\/49\u00b0C\u202fto\u202f130\u00b0F\/54\u00b0C)<\/span><\/li>\n
- 2\u202f<\/span> tablespoons\u202f<\/span> (28\u202fgrams) extra-virgin olive oil, divided<\/span><\/li>\n
- Flaked sea salt, for sprinkling<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n\n- \n
- \n
In a large bowl, whisk together flour, yeast, and kosher salt. Add \u00bd cup plus 2 tablespoons (150 grams) hot water and 1 tablespoon (14 grams) oil, and stir until a shaggy dough forms. Cover and let rest at room temperature for 15 minutes.<\/span><\/p>\n<\/li>\n
- \n
Using wet or oiled hands, reach under one side of dough, and gently stretch edge of dough up and then fold over center. Repeat around bowl until dough comes together into a ball. Cover and let rest at room temperature for 15 minutes. Repeat folding procedure once; let rest for 15 minutes.<\/span><\/p>\n<\/li>\n
- \n
Grease a 9×5-inch loaf pan with \u00bd tablespoon (7 grams) oil. Transfer dough to prepared pan; using your fingers, gently stretch dough into corners. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size and jiggly, 20 to 30 minutes.<\/span><\/p>\n<\/li>\n
- \n
Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
- \n
Uncover dough, and drizzle remaining \u00bd tablespoon (7 grams) oil onto dough. Using your fingertips, press dimples into dough, touching bottom of pan through dough without tearing dough. Sprinkle sea salt on top; add toppings, if desired.<\/span><\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers at least 190\u00b0F (88\u00b0C), about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 week.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n*We used Bob’s Red Mill Bread Flour.<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n <\/p>\n - \n
- 1\u00bd<\/span> teaspoons<\/span> (5 grams) instant yeast<\/span><\/li>\n