Crispy Mini Focaccia (Printable)

Golden Italian bread with rosemary and sea salt, perfectly crispy outside and fluffy inside.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 3/4 cup lukewarm water
03 - 1 1/2 teaspoons active dry yeast
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon extra-virgin olive oil
06 - 1 teaspoon sugar

→ Topping

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon flaky sea salt
09 - 1 tablespoon 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 the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
02 - Add flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a wooden spoon until a sticky dough forms, ensuring all flour is incorporated.
03 - Transfer the dough to a lightly floured surface. Knead by hand for 5 to 7 minutes, pushing the dough away with the heel of your hand and folding it back, until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover with a damp cloth and set in a warm place for 1 hour, or until the dough has doubled in size.
05 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough to release air. Divide into 8 equal portions and shape each into a small round or oval. Arrange on the prepared baking sheet, leaving space between each.
07 - Use your fingertips to press deep dimples into each dough round. Brush generously with olive oil, then sprinkle with flaky sea salt and rosemary. Top with cherry tomatoes and olives if desired.
08 - Bake for 18 to 20 minutes until the tops are golden brown and crispy to the touch. Rotate the baking sheet halfway through for even browning.
09 - Remove from the oven and transfer to a wire rack. Let cool for 5 to 10 minutes before serving warm.

# Expert Tips:

01 -
  • Individual portions mean everyone gets their own perfectly crispy corner piece
  • The dough comes together in minutes but tastes like you labored all afternoon
02 -
  • Resist the urge to add too much flour during kneading or you will lose that signature soft interior
  • The dimpling step is not optional it creates those wonderful crispy edges and helps the oil pool
03 -
  • Place a baking stone in the oven while preheating for an exceptionally crispy bottom
  • Use your fingers to really push the dough into dimples letting oil pool in each little well

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