Crispy Mini Focaccia (Print Version)
Golden Italian bread with crispy crust, fluffy interior, rosemary and sea salt topping.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup lukewarm water
03 - 1 1/2 tsp active dry yeast
04 - 1 tsp fine sea salt
05 - 1 tbsp extra-virgin olive oil
06 - 1 tsp sugar
→ Topping
07 - 2 tbsp extra-virgin olive oil
08 - 1 tbsp flaky sea salt
09 - 1 tbsp fresh rosemary, finely chopped
10 - 8 cherry tomatoes, halved
11 - 1/4 cup pitted black olives, sliced
# Directions:
01 - Combine lukewarm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Mix to form a sticky dough.
03 - Transfer dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down risen dough and divide it into 8 equal pieces. Shape each piece into a small round or oval and place on the prepared baking sheet.
07 - Use your fingers to dimple each round. Brush generously with olive oil.
08 - Sprinkle with flaky sea salt, rosemary, and top with cherry tomatoes and olives if using.
09 - Bake for 18–20 minutes, or until golden and crisp on top.
10 - Remove from oven and let cool slightly before serving.
# Expert Tips:
01 -
- Individual portions mean everyone gets their own perfectly crispy-edged piece without fighting over the corners
- The dough comes together so quickly that you can have fresh bread on the table even on weeknights
02 -
- The dough should feel quite sticky when you first mix it, do not be tempted to keep adding flour or your focaccia will be tough instead of tender
- Really press those dimples into the dough before baking, they are what catch the olive oil and create those irresistible crispy pockets
03 -
- Use a pastry brush to really work the olive oil into all those little dimples before baking
- If your oven runs hot, check the focaccia at sixteen minutes to prevent burning