Crispy Mini Focaccia (Printable)

Golden mini breads with crispy crust, fluffy inside, aromatic rosemary and sea salt topping.

# What You'll 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 mixture becomes foamy, indicating yeast activation.
02 - Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
03 - Transfer dough to a lightly floured surface. Knead by hand for 5–7 minutes until smooth and elastic, adding minimal flour only if excessively sticky.
04 - Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm, draft-free 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 to release air. Divide into 8 equal pieces and shape each into a small round or oval. Arrange on prepared baking sheet, leaving space for expansion.
07 - Use your fingertips to press deep dimples across each dough round. Brush generously with olive oil, then sprinkle with flaky sea salt, rosemary, cherry tomatoes, and olives.
08 - Bake for 18–20 minutes until tops are golden brown and crusts are crisp. Rotate baking sheet halfway through for even browning.
09 - Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire rack. Serve warm as appetizer or alongside soups and salads.

# Expert Suggestions:

01 -
  • The crispy exterior gives way to the softest, most tender inside you've ever tasted
  • Individual portions mean everyone gets their own perfect little piece of heaven
  • You can customize the toppings to match whatever's in your kitchen right now
02 -
  • The dough should feel sticky when you're shaping it—adding too much flour while kneading will make your focaccia dense instead of light and airy
  • Don't skip the dimpling step, those little wells are what create those irresistible crispy-chewy pockets that make focaccia so addictive
  • If your focaccia is browning too quickly but still needs time to cook through, tent it loosely with foil for the last 5 minutes
03 -
  • Weigh your flour if you can—cup measurements vary wildly and can make your dough too wet or too dry
  • The olive oil brush before baking is non-negotiable, it's what creates those golden, crispy edges everyone fights over

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