Crispy Mini Focaccia (Printable)

Golden individual focaccias with crispy crust and fluffy center, topped with rosemary and sea salt.

# 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 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 tablespoon 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 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 dimple 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 Advice:

01 -
  • These mini focaccias bake faster than a large loaf, so you get that irresistible crispy crust more quickly
  • The dough is incredibly forgiving and practically foolproof, even if you are new to bread making
  • Everyone gets their own personal portion, which somehow makes them taste even better
02 -
  • If your dough is not rising, check that your water was not too hot, which kills yeast, or too cold, which makes it sluggish
  • The dimpling step is not just for looks, it helps the olive oil soak into the bread and creates those irresistible crispy pockets
  • These are best eaten the same day, but you can refresh leftover ones in a 350°F oven for 5 minutes to recrisp the exterior
03 -
  • Use a kitchen scale to weigh your flour if you have one, since measuring by volume can be inconsistent and affect your dough hydration
  • If you do not have fresh rosemary, you can use 1 teaspoon of dried, but add it directly to the dough rather than as a topping

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