Single-Serve No-Knead Focaccia Bread

Single-Serve No-Knead Focaccia Bread

A small rosemary focaccia with a golden olive oil crust, crisp edges, and a tender center. This no-knead recipe makes one generous individual serving.

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Course: Bread, Side Dish

Cuisine: Italian-inspired

Keyword: No Knead Bread, rosemary focaccia, single-serve no-knead focaccia bread, small batch focaccia

Calories: 365kcal

Equipment

small mixing bowl
Kitchen scale Recommended for measuring the flour.
Measuring cups and spoons
Spoon or flexible spatula
5–6-inch metal cake pan Alternatively, use a similarly sized baking dish rated for 425°F.
Bowl cover
Wire cooling rack

Ingredients

0.5 cup all-purpose flour or bread flour (65 g)
0.25 cup lukewarm water (60 ml)
0.25 teaspoon instant yeast
0.25 teaspoon granulated sugar
0.125 teaspoon fine salt
1 tablespoon olive oil, divided (15 ml)
0.5 teaspoon dried rosemary, optional
1 small pinch flaky sea salt (approximately 1/16 teaspoon)

Instructions

Combine the lukewarm water, instant yeast, and sugar in a small bowl. Add the flour and fine salt. Stir until a sticky dough forms and no dry flour remains.
Drizzle ½ teaspoon olive oil over the dough. Gently turn it with a spoon or spatula to coat the surface.
Cover and let rise in a warm place for 60–90 minutes, or until puffy and nearly doubled. Allow more time in a cool kitchen.
Coat a 5–6-inch metal cake pan or suitably sized oven-safe baking dish with 2 teaspoons olive oil.
Gently transfer the dough to the pan. Turn it once to coat, then ease it toward the edges. If it resists stretching, let it rest for 10 minutes before trying again.
Cover loosely and let rise for 20–30 minutes, or until relaxed and puffy. Meanwhile, preheat the oven to 425°F (220°C).
Drizzle the remaining ½ teaspoon olive oil over the dough. Lightly oil your fingertips, press dimples across the surface, and sprinkle with the rosemary and flaky salt.
Bake for 18–22 minutes, checking from 18 minutes onward, until the top and edges turn golden and the center sets. Allow extra time if your pan or oven requires it.
Rest in the pan for 5 minutes, then transfer to a wire rack. Cool another 5–10 minutes before slicing and serving warm.

Notes

Yield: 1 small focaccia, approximately 5–6 inches across. Prep: 10 minutes. Rising: approximately 1½–2 hours, with additional time possible in a cool kitchen. Bake: 18–22 minutes. Rest: 10–15 minutes. Use a 5-inch pan for a thicker loaf or a 6-inch pan for a thinner loaf. Divide the olive oil into ½ teaspoon for coating the dough, 2 teaspoons for the pan, and ½ teaspoon for the topping. Nutrition estimates cover the entire focaccia, include rosemary and approximately ¹⁄₁₆ teaspoon flaky salt, and assume consumption of all the olive oil. Actual values vary by ingredients and oil remaining in the pan.

Nutrition