Easy Focaccia Bread: Delicious 1-Hour Bake

Looking for an Easy Focaccia Bread : A Small-Batch Recipe that’s a total breeze to whip up? You’ve come to the right place! I’m Daniel, and I started Reciqa because I truly believe that cooking should be this joyful, connecting experience. It’s not just about what’s on your plate; it’s about those warm moments shared around the table, creating memories that stick. Forget complicated techniques or a mountain of ingredients – my goal is to bring you simple, delicious recipes that make you feel like a kitchen rockstar, no matter your skill level. This focaccia is the perfect example – it’s quick, incredibly satisfying, and delivers that amazing homemade bread smell and taste without a fuss. Trust me, you’ll be making this one again and again!

Why You’ll Love This Easy Focaccia Bread

Seriously, this recipe is a game-changer for when you need amazing bread but don’t have hours to spare. You’re going to adore how simple it is!

• It’s ridiculously easy – even if you’ve never made bread before!
• Comes together super quick, from start to finish in about an hour.
• The taste is *chef’s kiss* – crusty outside, soft inside, pure perfection.
• The small-batch size is just right for a couple of people or when you don’t want a whole loaf hanging around.

Perfect for Any Occasion

Whether it’s a weeknight dinner side, an appetizer with dips, or just a craving for something warm and bready, this focaccia fits right in. It’s always a hit!

Deliciously Simple Ingredients

You probably already have everything you need in your pantry! No fancy stuff required, just good old-fashioned ingredients coming together to make something special.

Gathering Your Easy Focaccia Bread Ingredients

Alright, let’s get our ducks in a row for this amazing Easy Focaccia Bread! It’s honestly so straightforward, and the magic happens with just a few pantry staples. Having everything measured out before you start makes the whole process smooth as butter. Trust me on this one, it makes a world of difference!

Essential Dry Ingredients

We’re starting with the backbone of our beautiful focaccia. You’ll need:

• 2 cups all-purpose flour: Just your regular all-purpose flour works perfectly here. No need to sift unless you’re feeling extra fancy!
• 1 teaspoon salt: This is crucial for flavor, so don’t skip it. Kosher salt or sea salt is great, but table salt works too.
• 1 teaspoon sugar: This little bit of sweetness helps wake up our yeast and gives the crust a lovely color.
• 1 ½ teaspoons instant yeast: Instant yeast is my go-to because you can just toss it right in. If you’re using active dry yeast, just make sure to proof it first with the warm water and sugar.

Wet Ingredients and Flavor Boosters

Now for the ingredients that bring it all together and add that signature focaccia goodness:

• ¾ cup warm water: We want it warm, not hot – think bathwater temperature, around 105-115°F (40-46°C). This is the perfect temp to get our yeast happy.
• 2 tablespoons olive oil: And not just any olive oil! Grab your best extra virgin olive oil here. It makes a HUGE difference in the flavor and that gorgeous crust. Plus, a little more for drizzling later!
• 1 teaspoon garlic powder (optional): If you love a garlicky kick, this is your chance! It’s totally optional but oh-so-good.
• 1 teaspoon dried rosemary or thyme (optional): Fresh herbs are lovely, but dried ones are super convenient and pack a punch in focaccia. Rosemary is classic, but thyme is amazing too!

Garnish for Perfection

This is the finishing touch that really makes your focaccia sing:

• Flaky sea salt: You absolutely want flaky sea salt here. Those little crystals melt into the oil on top, giving you bursts of salty goodness with every bite. It’s the perfect contrast to the soft bread.

How to Prepare Your Easy Focaccia Bread

Alright, let’s get this Easy Focaccia Bread into the oven! It’s honestly so satisfying to make your own bread, and this recipe makes it totally doable. Just follow these steps, and you’ll have amazing, crusty focaccia in no time.

Activating the Yeast

First things first, let’s get that yeast going. Grab a small bowl and pour in your warm water. Sprinkle the sugar and then the instant yeast over the top. Give it a gentle stir and then just let it sit for about 5 to 10 minutes. You want to see it get nice and foamy – that’s your sign the yeast is alive and ready to make some magic! If it doesn’t foam up, your yeast might be old, or the water was too hot or too cold. No worries, just try again with fresh yeast! For more on yeast, check out this guide to yeast.

Mixing and Initial Dough Formation

Now, in a bigger bowl, whisk together your all-purpose flour and salt. Make sure they’re nice and combined. Then, pour in that foamy yeast mixture and the olive oil. Stir everything together with a spoon or a spatula until you have a shaggy, sticky dough. Don’t worry if it looks pretty wet; that’s exactly what we want for focaccia! Cover the bowl with a clean kitchen towel or some plastic wrap and let it rest for just 5 minutes. This little rest helps the flour soak up all that liquid.

Kneading and First Rise

After that short rest, it’s time for a quick knead. You can do this right in the bowl! Just use your hands and fold the dough over itself for about a minute until it starts to look a bit smoother. It’ll still be a little sticky, and that’s okay. Now, cover the bowl again and find a nice, warm spot for it to rise. An hour is usually perfect, but you’re looking for it to get nice and puffy, roughly doubled in size. If your kitchen is chilly, pop it in a slightly warm (turned off!) oven.

Shaping and Second Rise

Once your dough has doubled, it’s time to get it ready for its final shape. Generously grease an 8×8 inch baking dish with some olive oil – don’t be shy! Gently scrape the dough into the pan. Now, using lightly oiled fingertips, gently stretch and press the dough outwards until it fills the pan. It might resist a bit, just coax it along. Then, make those signature dimples all over the surface by pressing your fingers down. Drizzle a bit more olive oil over the top, and sprinkle on your optional garlic powder and herbs, followed by a good pinch of flaky sea salt. Let it rest again for about 30 minutes while your oven preheats to 400°F (200°C). This second rise makes it even lighter.

Baking Your Easy Focaccia Bread to Golden Perfection

Your oven should be nice and hot now! Carefully place the baking dish into the preheated oven. Bake for about 20 to 25 minutes. You’re looking for a beautiful golden-brown color on top and edges that look wonderfully crisp. The whole kitchen will smell amazing! Once it’s golden and looks done, take it out. Let it cool in the pan for about 10 minutes before you try to slice into it. This helps it set up perfectly.

Tips for a Perfect Easy Focaccia Bread

Making this Easy Focaccia Bread is so rewarding, but a few little tricks can really elevate it. I’ve learned these over time, and they make all the difference in getting that perfect texture and flavor every single time. Don’t be afraid to experiment a little!

Choosing the Right Olive Oil

Seriously, don’t skimp on the olive oil here! Using a good quality extra virgin olive oil isn’t just for drizzling on top; it’s baked right into the dough and contributes SO much to the flavor and that gorgeous, crispy crust. A less flavorful oil just won’t give you that authentic focaccia taste.

Achieving an Airy Crumb

Want those beautiful big air pockets? During the first rise, try doing a “stretch and fold” technique a couple of times. Just wet your hands slightly, grab an edge of the dough, stretch it up, and fold it over to the center. Rotate the bowl and do this 3-4 times. It helps build gluten structure without heavy kneading, giving you a lighter, airier crumb. It feels a bit fancy, but it’s super easy!

Crispy Bottom Crust Secrets

For the ultimate crispy bottom crust on your Small-Batch Focaccia, try preheating a baking stone or even a cast iron skillet in your oven before you put the focaccia in. It gives the dough a blast of direct heat from the bottom, making it wonderfully crisp. Just be super careful when you slide the pan onto the hot surface!

Frequently Asked Questions About Easy Focaccia Bread

Got questions about whipping up this delicious Easy Focaccia Bread? I’ve got you covered! It’s pretty straightforward, but here are a few things people often ask.

Can I use bread flour instead of all-purpose flour for this Easy Focaccia Bread?

Absolutely! Using bread flour will give your focaccia a chewier texture and a bit more structure, thanks to its higher protein content. It’s a great option if you love that classic, slightly bouncy interior. Just swap it out cup for cup with the all-purpose flour.

How do I store leftover Easy Focaccia Bread?

This Small-Batch Focaccia is best enjoyed fresh, but leftovers are pretty easy to handle. Store any extra bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. It might get a little less crispy, but it’ll still be delicious!

Can I make this Small-Batch Focaccia recipe ahead of time?

You sure can! You can mix the dough and let it do its first rise in the fridge overnight. In the morning, just let it sit at room temp for about 30 minutes to an hour before shaping and proceeding with the recipe. It’s a great way to have fresh focaccia ready whenever you crave it!

Ingredient Notes and Substitutions for Easy Focaccia Bread

Making this Easy Focaccia Bread is all about using what you have and making it work! While the recipe is pretty forgiving, here are a few notes on ingredients and some easy swaps you can make if you’re missing something.

Flour Variations

The recipe calls for all-purpose flour because it’s readily available and gives a nice soft crumb. If you want to get a little adventurous, you can try using half all-purpose and half whole wheat flour. It’ll give your focaccia a slightly heartier texture and a nuttier flavor. Just be aware that whole wheat flour can absorb more liquid, so you might need a tiny splash more water if the dough seems too dry.

Yeast Options

I love using instant yeast because you can just toss it right in with the dry ingredients. But if you only have active dry yeast, no problem! Just make sure to “proof” it first. That means dissolving it in the warm water with the sugar, like we do in step 1, and letting it get foamy before adding it to the flour. Active dry yeast needs that step to wake up, whereas instant yeast is already primed and ready to go!

Herb and Spice Alternatives

Rosemary and thyme are classic for a reason, but don’t feel tied to them! Dried oregano is fantastic, or you could even do a blend like Italian seasoning. A pinch of red pepper flakes mixed in with the salt and oil on top adds a lovely little kick. Get creative with what you have in your spice rack!

Serving Suggestions for Your Homemade Focaccia

Oh, this Homemade Focaccia is just begging to be enjoyed! It’s so versatile, you’ll find yourself making it all the time. It’s not just a side dish, it’s practically a star player!

Alongside Meals

Seriously, this bread is the perfect partner for almost anything. Dunk a piece into a hearty minestrone soup, sop up some sauce from your favorite pasta dish, or just serve it alongside a fresh, crisp salad. It adds that little something extra that makes a meal feel complete and comforting. For more pasta ideas, check out this creamy Italian sausage rigatoni.

As an Appetizer

Want to impress your friends? Slice this focaccia into little squares and top them with things like cherry tomatoes and basil, a sprinkle of feta cheese, or even some thinly sliced olives before you bake it. Or, serve it warm with a side of good olive oil for dipping, maybe mixed with a little balsamic glaze or some pesto. It’s always a crowd-pleaser!

Storage and Reheating Easy Focaccia Bread

Even though this Easy Focaccia Bread is so good you’ll want to eat it all at once, sometimes you end up with leftovers! Don’t worry, keeping it delicious is super simple. The key is to store it properly so it doesn’t get stale.

Storage Method	Instructions
Room Temperature	Keep any leftover focaccia wrapped up tight in an airtight container or even a zip-top bag. It’ll stay tasty at room temperature for about 2 days. Honestly, it rarely lasts that long in my house!
Reheating	Want that fresh-from-the-oven feel? Just pop your leftover slices into a preheated oven at 350°F (175°C) for about 5 to 7 minutes. It’s just enough time to warm it through and get that lovely crust nice and crisp again. Avoid the microwave if you can; it tends to make bread a bit chewy.

Nutritional Estimate for Easy Focaccia Bread

Just a friendly heads-up: the nutritional info for this Easy Focaccia Bread is an estimate. It can totally change depending on the exact brands of ingredients you use and how much you drizzle of that glorious olive oil! Think of it as a general guide, not a hard-and-fast rule. For more information on general nutrition, you can refer to resources like the National Library of Medicine’s nutrition information.

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