Crispy Mini Focaccia (Printable)
Golden mini focaccia with crispy crust, fluffy interior, rosemary, and sea salt
# What You 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)
# How To Make It:
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 -
- The combination of flaky salt and rosemary creates an aroma that makes everyone drift into the kitchen before they're even out of the oven
- Individual portions mean no fighting over the corner pieces, plus they reheat beautifully for days
02 -
- Dont skip the dimpling step because those little wells are what catch the olive oil and create those irresistible crispy-chewy pockets
- The dough should feel tacky but not impossibly sticky, so add flour gradually during kneading rather than all at once
03 -
- For extra crispy bottoms, bake on a preheated baking stone or the lowest oven rack
- The dough is ready when it passes the windowpane test, meaning you can stretch a small piece thin enough to see light through it without tearing