Crispy Mini Focaccia (Printable)

Golden individual breads with crispy crusts, fluffy interiors, and aromatic rosemary topping.

# 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

# How to Make It:

01 - Combine lukewarm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy and bubbly.
02 - Add flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir thoroughly to form a sticky, cohesive dough.
03 - Transfer dough to a lightly floured surface. Knead vigorously for 5 to 7 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for 1 hour until doubled in volume.
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 into small rounds or ovals and arrange on prepared baking sheet.
07 - Press fingertips into each dough round to create deep dimples. Brush generously with remaining olive oil.
08 - Sprinkle with flaky sea salt and rosemary. Top with cherry tomato halves and olive slices if desired.
09 - Bake for 18 to 20 minutes until golden brown with crispy tops.
10 - Remove from oven and let cool slightly before serving warm.

# Expert Hacks:

01 -
  • The contrast between that shatteringly crisp crust and pillowy inside makes these impossibly addictive
  • Individual portions mean everyone gets their own perfect corner piece
02 -
  • Warm water should feel like bath temperature, hot enough to activate yeast but not kill it
  • Don't skip the dimpling step, it creates those signature pockets that trap olive oil and salt
03 -
  • Use your fingertips, not knuckles, when dimpling to preserve those delicate air pockets
  • These are best eaten the day they're made, though leftovers revive beautifully in the toaster

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