Ingredients
- ½ cup (65 g) all-purpose flour or bread flour
- ¼ tsp instant yeast
- ¼ tsp sugar
- ¼ tsp salt
- ¼ cup (60 ml) lukewarm water
- 1 tsp olive oil
For the Garlic Herb Topping
- 1 tbsp olive oil
- 1 small garlic clove, finely minced
- ½ tsp dried Italian herbs or chopped fresh rosemary
- Flaky sea salt, to taste
- A pinch of black pepper (optional)
A Closer Look at the Ingredients
Flour. All-purpose flour gives a soft, tender mini focaccia, while bread flour produces a chewier, slightly taller one thanks to its higher protein content. Both work well. Because this recipe is tiny, accuracy matters. A scooped half cup can vary by 15 grams or more, which is a big difference in such a small batch, so weigh the flour at 65 grams if you can.
Instant yeast. Just ¼ teaspoon is needed because the dough is small and gets a long rise. Instant yeast can be stirred directly into the flour. If you only have active dry yeast, use the same amount, but dissolve it in the lukewarm water with the sugar for 5 to 10 minutes, until foamy, before adding it to the flour. Measure carefully with a proper measuring spoon, since a pinch too much can make the dough rise too fast and taste overly yeasty.
Sugar. A tiny amount feeds the yeast and encourages browning. It doesn’t make the bread sweet.
Salt. Salt flavors the dough and controls yeast activity. Don’t skip it. The flaky salt on top provides an extra savory finish.
Lukewarm water. Lukewarm means comfortably warm to the touch, about 100°F to 110°F (38°C to 43°C). Water that’s too hot can kill the yeast, while water that’s too cold slows the rise. The dough is relatively wet, which is what gives focaccia its airy interior.
Olive oil. Olive oil is central to focaccia. A teaspoon in the dough adds tenderness and flavor, and the tablespoon of garlic-infused oil on top, plus the oil in the skillet, creates the crisp crust. Use a good extra virgin olive oil if you have it.
Garlic. One small clove is enough to flavor the whole mini loaf. Mince it very finely so it distributes evenly and cooks quickly. Garlic is the ingredient most likely to burn, which is why the oil-mixing technique in this recipe matters.
Herbs. Dried Italian herbs are convenient, but fresh rosemary gives the most classic focaccia flavor. If using fresh rosemary, chop it finely and use about 1 teaspoon. Thyme, oregano, and basil all work beautifully too.
Flaky sea salt. The delicate flakes dissolve slowly and add pops of salty flavor and a satisfying crunch.
Black pepper (optional). A pinch adds gentle warmth and complements the garlic.
Instructions
In a small bowl, combine the flour, yeast, sugar, and salt. Add the lukewarm water and 1 teaspoon of olive oil. Stir with a spoon or small spatula until a sticky, shaggy dough forms and no dry flour remains. No kneading is needed. The dough will look wet and rough, and that’s exactly right for focaccia. Resist adding extra flour.
Cover the bowl with plastic wrap, a plate, or a damp towel and leave it in a warm place for 45 to 60 minutes. The dough is ready when it looks puffy, has expanded noticeably, and shows bubbles on the surface or along the sides of the bowl. A turned-off oven with the light on is a good draft-free spot. If your kitchen is cool, the rise may take closer to 75 minutes. Judge by the dough rather than the clock.
Lightly grease a small oven-safe skillet, about 5 to 6 inches wide, with olive oil. Use enough to coat the bottom and sides. A cast iron skillet is ideal because it holds and transfers heat well, giving the bottom a deeply golden, crispy crust.
Scrape the dough into the skillet with a greased spatula or oiled fingers. Gently stretch it toward the edges with your fingertips. If the dough springs back and resists stretching, let it rest for a few minutes and try again. After shaping, let it rest in the skillet for another 10 to 15 minutes so it relaxes and puffs slightly. During this time, preheat your oven.
In a small bowl, mix the tablespoon of olive oil with the minced garlic and herbs. Drizzle the mixture over the dough. Then, with oiled fingertips, press dimples firmly across the surface, pushing nearly to the bottom of the skillet. The dimples catch pools of garlic-herb oil and give focaccia its classic look. Sprinkle with flaky salt and a pinch of black pepper if desired.
Preheat the oven to 425°F (220°C). Bake the focaccia for 18 to 22 minutes, until puffed and golden around the edges. Keep an eye on the garlic. If it starts to darken too much before the bread is done, loosely tent the skillet with foil. The bottom should be golden brown and crisp when lifted with a spatula.
Remove the skillet carefully with oven mitts. The handle will be extremely hot. Let the focaccia cool in the skillet for about 5 minutes, then loosen the edges with a spatula and transfer it to a rack or plate. Serve warm on its own, or alongside soup, salad, or pasta.
Garlic is delicious when golden and mellow, but acrid when burnt. Because focaccia bakes at a high temperature, the thin pieces of garlic on top are at risk. Here’s how to keep them perfect:
Mix the garlic into the oil. Stirring the minced garlic into olive oil, rather than scattering it dry over the dough, coats each piece in a protective layer of oil, so it cooks gently rather than scorching.
Press the garlic into the dimples. Garlic nestled into the dough’s dimples is insulated by the bread around it.
Mince finely, don’t slice thin. Very thin slices burn quickly. Finely minced garlic in oil distributes evenly and melds into the topping.
Use a small clove. A small clove gives plenty of flavor without much burn risk.
Tent with foil if needed. If the topping is darkening too quickly, cover the skillet loosely for the last few minutes.
Consider garlic powder as a backup. If you’re worried, use ¼ teaspoon of garlic powder mixed into the oil, which is much less likely to burn.
Use roasted garlic. Mashed roasted garlic, spread over the dough, adds a sweet, mellow flavor with no burn risk.