Crispy Mini Focaccia (Printable Version)

Golden individual focaccias with crispy crusts, fluffy interiors, 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)

# Directions:

01 - Combine lukewarm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
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 if desired.
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 minutes but tastes like you spent all day mastering bread technique
  • Individual portions mean everyone gets their own crispy, salty corner piece
  • The topping possibilities are endless so you never make the same version twice
02 -
  • The dough will feel sticky and that is exactly right, so resist adding too much flour during kneading
  • Letting the dough rise in a warm spot is nonnegotiable for that fluffy interior texture
03 -
  • Preheat a baking stone in the oven and slide the parchment onto it for the crispiest bottom crust
  • Brush the olive oil generously and don't be afraid of the dimples, deeper wells catch more flavor

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