Crispy Mini Focaccia (Printable version)

Golden individual focaccias with crispy crust, fluffy interior, and aromatic rosemary 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

# How to Prepare:

01 - Combine lukewarm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Stir until a sticky dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 to 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 until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down risen dough and divide 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 create deep dimples in each round. Brush generously with olive oil.
08 - Sprinkle with flaky sea salt, rosemary, and top with cherry tomatoes and olives if desired.
09 - Bake for 18 to 20 minutes until golden and crisp on top.
10 - Remove from oven and let cool slightly before serving warm.

# Expert advice:

01 -
  • These little breads disappear faster than you can bake them, so consider doubling the batch immediately
  • The crispy outside gives way to the most impossibly soft interior, perfect for sopping up olive oil or marinara
02 -
  • The dimpling step is not just for looks, it actually helps the olive oil penetrate and creates those wonderful crispy pockets
  • Room temperature water should feel like a pleasant baby bath, never hot enough to activate the yeast too quickly
03 -
  • Let the dough come to room temperature before shaping if you have refrigerated it overnight
  • Do not skip the generous olive oil brushing, it is what creates that signature focaccia texture

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