Crispy Mini Focaccia (Printable Version)

Golden individual focaccias with crispy crust, fluffy aromatic interior, 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
11 - 1/4 cup pitted black olives, sliced

# How to Make It:

01 - Combine lukewarm water, sugar, and yeast in a large bowl. Let mixture sit for 5 minutes until foamy and activated.
02 - Add flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir thoroughly to form a sticky, cohesive dough.
03 - Transfer dough onto a lightly floured surface. Knead firmly 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 or 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 portions. Shape each piece into a small round or oval and arrange on prepared baking sheet.
07 - Press fingertips into each dough round to create dimples. Brush generously with olive oil, then sprinkle with flaky sea salt, rosemary, cherry tomatoes, and olives.
08 - Bake for 18 to 20 minutes until golden brown with a crispy top crust.
09 - Remove from oven and allow to cool slightly before serving warm.

# Expert Advice:

01 -
  • The crispy exterior gives way to the most impossibly soft, airy interior you have ever tasted.
  • They come together faster than you would expect, and the dough is practically foolproof even for beginners.
  • Everyone gets their own personal portion, which somehow makes them taste even better.
02 -
  • The water temperature matters too much and too hot kills the yeast, while too cold makes it sluggish.
  • Do not skip the dimpling step because those little pockets are what hold the olive oil and create the crispy, textured crust.
  • Let them cool for at least 5 minutes or the steam inside will make them gummy instead of fluffy.
03 -
  • Bake them on a preheated baking stone for the crispiest bottom crust possible.
  • Use your fingertips to really press those dimples deep because shallow ones disappear during baking.

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