Crispy Mini Focaccia (Printable)

Golden Italian breads with crispy crusts, fluffy centers, 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 until a sticky dough forms.
03 - Transfer dough to a lightly floured surface. 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 -
  • The outside shatters beautifully when you bite down, while inside stays impossibly soft
  • They come together faster than you'd expect, even with the rising time
  • Everyone assumes you spent hours mastering bread techniques, but the dough is wonderfully forgiving
02 -
  • Water that's too hot will kill your yeast instantly, and too cold will make it sluggish
  • Those dimples aren't just decorative, they create little pools of flavored oil throughout the bread
  • The dough should feel tacky but not impossibly sticky when you're kneading
03 -
  • Let the dough come to room temperature before shaping if it's been chilling in the fridge
  • Don't skimp on the olive oil before baking, it creates that signature golden bottom

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