Crispy Mini Focaccia (Print)
Golden individual breads with aromatic herbs and perfect texture
# 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
11 - 1/4 cup pitted black olives, sliced
# 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.
09 - Bake for 18-20 minutes, or until golden and crisp on top.
10 - Remove from oven and let cool slightly before serving.
# Expert Advice:
01 -
- These individual portions mean everyone gets their own crispy edged piece
- The dough comes together in minutes but tastes like you spent all day on it
02 -
- Resist the urge to add flour when the dough feels sticky during kneading
- Dimpling the dough is not just for looks, it holds the olive oil for maximum crispiness
03 -
- Use a baking stone preheated in the oven for restaurant style crispy bottoms
- Let the dough rise longer in the fridge overnight for deeper flavor development