The details

Here she is, my Small Batch Focaccia with Hot Honey Ricotta! I’ve been working on this bread for a while, and though focaccia is a relatively easy bread, I wanted to get it just right. This recipe is small batch so it’s perfect for couples or people who are cooking for one. Double it, and you have plenty to feed a small family. This focaccia is yeasty (which I love), salty as heck, savory from EVOO, and herby from rosemary. And then, we pair it with this delish whipped hot honey ricotta spread. In the end, it hits all the flavor notes–sweet, spicy, salty, savory, acidic. It’s an amazing appetizer (or lunch for two, as we have done). Make it in a slightly smaller pan for thicker bread and you’ve got bread for one amazing sammy.

Ingredients + Process

I love how straightforward and simple these ingredients are. The only somewhat specialized component you may need to pick up is hot honey. But honestly, hot honey is so delicious on so many things, you’d be doing yourself a favor. I love it on pepperoni pizza, on a savory sandwich, and more.

Focaccia involves some blooming of yeast and proofing. Don’t let that intimidate you–this bread is EASY and hard to screw up! See below for notes on proofing. The best part is the dimpling, EVOO drizzling, and nestling the little herb pieces in their nooks. No, actually, the best part is eating fresh, warm, salty focaccia when it’s done. Enjoy!

How to make the proofing process work for you

This recipe requires two proofs–one proof of the dough in a bowl after it comes together, and one in the baking pan before dimpling the dough (ha, dimpling). I believe that no one’s life waits on dough to rise, so here are the three options you have for making, proofing, and baking the dough on your schedule!

Proof at room temp 1-2 hours for first rise, proof overnight in fridge for second rise.
Proof in the fridge overnight for first rise, proof at room temp 1-2 hours for second rise.
Proof both rises at room temp for 1-2 hours, for a total of 2-4 hours proofing at room temp in between making the dough and baking your focaccia.

Regardless of the method you choose, when your dough is done proofing it will be bubbly and very wobbly. If it’s not, it needs to be proofed for longer and/or stuck in a warmer spot. If you choose to do one of your rises in the fridge (I always do!), be sure to allow the dough to come to room temp for 30 mins-1 hour, until bubbly, before baking or turning out.

For those new to proofing, proofing involves letting the dough sit out and develop gluten. One proofing of this recipe should happen in a bowl, as the dough will be in a ball. The second proofing will be in the pan, where the dough gets bubbly. Then you will bake. If you choose to do one of the proofs in the fridge, make sure to leave it out to come to room temp for 30 mins-1 hour AFTER it proofs in the fridge.

For more proofing info, especially if you are new to yeasted dough, check out my Tips + Tricks on proofing!!

More savory recipes

Bake to this music

Small Batch Focaccia with Hot Honey Ricotta

Print Recipe

This Small Batch Focaccia with Hot Honey Ricotta is the snack that has it all–sweet, salty, spicy, and savory herb. It is THE easiest bread to make, and this recipe is customizable to your schedule!

Yield: 10 snack servings 1x

Ingredients

Units Scale

For the foccacia:

1 1/8 tsp active dry yeast (1/2 packet)
1 1/4 cups warm water
1 tbsp honey
1 1/2 tbsp olive oil
2 1/2 cups bread flour
1/2 tbsp kosher salt
3–4 tbsp additional olive oil for the pan and topping
flaky sea salt
1 tbsp rosemary, roughly chopped

For the hot honey ricotta:

8 oz whole milk ricotta (about 1/2 15 oz package)
1 tsp olive oil
1 tsp honey
1 tsp hot honey (can sub regular honey if preferred)
1/8 tsp salt

Instructions

Make your focaccia dough. In a large mixing bowl, add warm water, honey, and active dry yeast. Cover with a kitchen towel and rest for 15 minutes, until there is a layer of foam on top. Add bread flour, salt, and olive oil and mix with a spatula until the dough comes together into a sticky mess.
Coat a large mixing bowl with 2 tbsp olive oil. Turn dough out into the bowl and turn over to completely coat the dough with olive oil. Cover with plastic wrap and allow to proof at warm room temp for 1-2 hours, until it doubles in size and appears bubbly.
Using your fingers or forks, fold the proofed focaccia dough over itself several times to deflate it a bit. Add 1 tbsp of olive oil to your baking pan (quarter sheet pan or 8/9 inch square pan). Turn out the dough into the pan and gently stretch the dough to reach the sides and corners. Cover with plastic wrap and transfer to the fridge to proof overnight, at least 8 hours.
Remove the dough from the fridge and allow to come to room temp for about an hour. Preheat your oven to 425 degrees F. Uncover your dough. It should appear jiggly with visible bubbles. Rub fingers with oil and dimple the focaccia by pushing fingers into it repeatedly. Drizzle with more olive oil. Top with rosemary and flaked sea salt to your preference.
Bake focaccia for about 15 minutes (quarter sheet pan) or 20 minutes (square pan). Focaccia is done when it has some golden brown and pulls away from the sides of the pan. Allow to cool on a wire rack.
Make your hot honey ricotta. In a medium mixing bowl, add ricotta, salt, honey, and olive oil. Vigorously whisk until the ricotta becomes smooth and appears whipped. Transfer ricotta to your serving bowl and drizzle with olive oil and hot honey.
Serve focaccia with hot honey focaccia for dipping/spreading. Enjoy!

Notes

This recipe is small batch and intended for quarter sheet pans (for thin, snacking focaccia) or 8-9 inch square pans (for thicker, sandwich focaccia). You can double this recipe to fit a 9×13 inch pan or half sheet pan. You may wish to also double the ricotta with hot honey recipe.
This recipe is so flexible! You can choose to refrigerate 8-12 hours for the first rise and do the second rise at room temperature. Or, do both rises/proofs for 1-2 hours at warm room temp if you’d like to make it in more of a hurry.
If your yeast does not foam during step 1, it means the yeast is dead. Discard and start over with new yeast. Careful to not add hot water (just lukewarm to warm) as hot water will kill the yeast.

Author: Caroline Crockett
Category: bread

Keywords: focaccia, small batch, hot honey ricotta