Crispy Mini Focaccia Bread (Printable Version)

Golden Italian bread with crispy crust and fluffy aromatic interior

# 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 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 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, then sprinkle with flaky sea salt, rosemary, cherry tomatoes, and olives.
08 - Bake for 18–20 minutes until golden and crisp on top.
09 - Remove from oven and let cool slightly before serving warm.

# Expert Tips:

01 -
  • The crispy outside gives way to impossibly fluffy soft centers that somehow taste better than any bakery version
  • They come together fast but look impressive enough for guests yet casual enough for Tuesday night snacking
02 -
  • Water temperature makes or breaks this—too hot kills yeast, too cold and nothing happens
  • Don't skip the dimpling step because those pockets hold olive oil and create the signature texture
03 -
  • A baking stone preheated for 30 minutes gives professional level crispiness
  • Let dough come to room temperature before shaping if it's been refrigerated

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