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Small Batch Focaccia Bread topped with Parmesan cheese, roasted red peppers, and fresh rosemary on a wire rack.
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Small Batch Focaccia Bread

This Small Batch Focaccia Bread is just the right size for two people! It’s crispy on the outside, airy on the inside, and topped with a garlic and rosemary infused olive oil and roasted red peppers.
Course Side Dish
Servings 8
Author Jessica

Ingredients

  • 3/4 cup warm water
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon honey
  • 2 cups all-purpose flour
  • 2 tbsp. olive oil
  • 1/4 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves sliced thin
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup roasted red peppers cut into small strips
  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, add the warm water, yeast, and honey. Stir to combine and set aside for 5 minutes.
  • Once the yeast mixture is foamy, add 1 cup flour and 2 tbsp. olive oil. Stir until the flour has been fully incorporated into the mixture. Allow to sit for another 5 minutes.
  • Stir in the last 1 cup of flour and 1/4 tsp. of salt. Once the dough has formed, transfer it onto a floured surface.
  • Knead the dough until it's smooth. The dough will be sticky in texture.
  • Then, oil a large bowl and place the dough inside. Cover with a lid or kitchen towl and allow to rise 1 hour.
  • While the dough is rising, prepare the infused oil. Heat 1/4 cup olive oil in a skillet over medium heat.
  • Add garlic, rosemary, salt and pepper. Cook, stirring, until the garlic has become fragrant, about 3-4 minutes. Remove from heat and set aside.
  • After the dough has risen for 1 hour, use some of the infused oil to coat an 8" round pan and preheat the oven to 450 degrees.
  • Place dough into pan and use your fingers to stretch it out. Then, dimple the dough.
  • Drizzle the dough with the infused oil mixture and top with roasted red peppers. Season with coarse salt and pepper.
  • Place a towel over the pan and allow the dough to rise 20 minutes. The dough will puff up a bit.
  • Then, bake in the oven for about 18-20 minutes, or until golden brown.
  • Carefully remove focaccia from pan and allow to cool on wire rack. Serve or store in plastic wrap at room temperature.