Bready or Not: Mini Focaccia for Two

Posted by on Mar 20, 2024 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Mini Focaccia for Two

This Mini Focaccia recipe creates the perfect serving amount for two people to use as a side with a nice meal!

Bready or Not: Mini Focaccia for Two

One blessing/curse of most bread recipes is that they can make a lot of bread. This can be problematic if a person has limited freezer space or simply doesn’t want leftovers.

Bready or Not: Mini Focaccia for Two

Let this recipe come to the rescue. It uses only about a cup of flour to create a small, thin loaf, the perfect size for, say, a yeast bread side for a date night or for one person to even use as a treat for a meal or two.

Bready or Not: Mini Focaccia for Two

I completely rewrote this recipe from a poorly written, confusing one that I found online.

Bready or Not: Mini Focaccia for Two

Need a small focaccia loaf to feed a couple people as a supper side dish? This is the recipe for you! A food scale is a must, as all ingredients are done by weight measurements for precise results.
Course: Bread
Cuisine: Italian
Keyword: yeast bread
Servings: 2
Author: Beth Cato


  • food scale
  • bench knife or spatula
  • towel or plastic wrap
  • loaf pan


  • 120 grams all-purpose flour or bread flour
  • 3 grams kosher salt
  • 5 grams white sugar
  • 90 grams warm water 90-110 degrees
  • 3 grams active yeast
  • 10 grams extra virgin olive oil plus about 2 Tablespoons for pan
  • Italian seasoning or pizza seasoning
  • flaked sea salt


  • In a medium bowl, stir together flour, salt, and sugar. Pour the warm water into the middle. Sprinkle yeast on top and wait a minute for it to begin to bloom. Add oil, then mix dough together.
  • Use a bench knife or spatula to begin folding the dough over, turning the bowl to knead from different angles. Dough will be very sticky. Work it until it can form a small ball.

Cover dough with a towel or plastic wrap and let rise for 15 minutes.

  • Using a damp hand or the bench knife, knead the bread, folding it over repeatedly until it begins to tighten.

Cover again to rest for 15 minutes.

  • Knead again using the same method. It may still be somewhat sticky, but the dough's texture should be smooth.
  • Add about 1 Tablespoon of olive oil to the loaf pan. Use fingertips to rub it across bottom and sides. Transfer the dough to the pan. Use already-oiled fingers to stretch it out toward the sides of the pan, but don’t expect it to make contact.

Cover pan and let dough rise.

  • After about 30 minutes, oil fingers again and push and stretch dough with fingertips to reach the sides and corners of the pan. It's okay if fingertips touch the bottom or tear the dough; it'll rise again. Cover pan again to rise for another 30 minutes. Preheat oven to 400 degrees.
  • Right before putting the focaccia in the oven, drizzle more oil over the top. If desired, add a sprinkling of herb seasoning and a sprinkle of flaked salt.
  • Bake for about 20 minutes, until the top is a nice golden brown. Pull pan from oven. Carefully tip the bread out onto a cutting board and let cool for at least 15 minutes before slicing.
  • Enjoy right away. Leftovers, if there are any, can be stored in a sealed bag and reheated later.