Crispy Mini Focaccia (Printable)

Golden individual focaccias with crispy crust and fluffy interior, topped with rosemary and sea salt.

# 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 (optional)
11 - 1/4 cup pitted black olives, sliced (optional)

# 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 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 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 until golden and crisp on top.
10 - Remove from oven and let cool slightly before serving.

# Expert Tips:

01 -
  • The dough comes together in under ten minutes and does most of the work itself while you go about your day
  • Each person gets their own personal bread with maximum crispy edges and soft centers
  • You can customize toppings for each mini focaccia making everyone feel special
02 -
  • The water temperature should feel like a warm bath not hot enough to burn but warmer than room temp
  • Underbaking is better than overbaking here since they continue cooking on the hot pan for a few minutes
  • The dough should feel tacky not sticky after kneading so add flour gradually if it's clinging to everything
03 -
  • Don't skip the dimpling step those little pockets become reservoirs for olive oil that create incredible flavor pockets
  • Room temperature ingredients work better than cold ones, so pull everything out about thirty minutes before starting

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