Crispy Mini Focaccia (Printable)

Golden individual focaccias with crispy crusts, fluffy interiors, 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
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 into 8 equal pieces. Shape each piece into a small round or oval and place on the prepared baking sheet.
07 - Use fingers to dimple each round. Brush generously with olive oil. Sprinkle with flaky sea salt, rosemary, and top with cherry tomatoes and olives.
08 - Bake for 18–20 minutes, or until golden and crisp on top.
09 - Remove from oven and let cool slightly before serving.

# Expert Suggestions:

01 -
  • These bake in half the time of a full loaf, meaning you can have warm bread on the table in under an hour
  • Individual portions mean everyone gets their favorite toppings without compromise
02 -
  • Underbaked focaccia will be gummy inside, so trust the golden brown color and hollow sound as your doneness indicators
  • Letting the dough rise in a turned-off oven with just the light on creates the perfect warm, draft-free environment
03 -
  • Use a baking stone preheated for at least thirty minutes for professional-level crispiness
  • The dough should feel slightly sticky after kneading, resisting the urge to add more flour

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