Crispy Mini Focaccia (Printable)

Golden mini focaccias with crispy crusts, fluffy centers, and aromatic rosemary topping.

# Ingredient List:

→ 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

# Steps:

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 thoroughly 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 create dimples on each round. Brush generously with olive oil.
08 - Sprinkle with flaky sea salt, rosemary, and top with cherry tomatoes and olives.
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 -
  • You get that satisfying crunch against soft pillowy bread in every single bite
  • The dough comes together so effortlessly you might make it weekly
02 -
  • A hot baking stone makes the bottom crust exceptionally crisp if you have one
  • The dough should feel sticky after mixing, resist adding too much extra flour
03 -
  • Use water that feels slightly warm to your wrist, not hot
  • Do not skip the dimpling step because it creates those signature texture pockets

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