Crispy Mini Golden Focaccia (Printable version)
Golden Italian bread with crispy crust, fluffy inside, aromatic rosemary 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
# Directions:
01 - Combine lukewarm water, sugar, and yeast in a large bowl. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
02 - Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Stir until a sticky, shaggy dough forms and all flour is incorporated.
03 - Transfer the dough to a lightly floured surface. Knead vigorously for 5–7 minutes, pushing and folding the dough, until it becomes smooth, elastic, and no longer sticky.
04 - Place the 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, or until doubled in size.
05 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough to release air. Divide into 8 equal portions and shape each into a small round or oval. Arrange on the prepared baking sheet with space between each.
07 - Use your fingertips to press deep dimples across the surface of each dough round. Brush generously with olive oil, ensuring the tops are well-coated.
08 - Sprinkle flaky sea salt and chopped rosemary evenly over the dimpled surfaces. Press cherry tomato halves and olive slices into the dough if desired.
09 - Bake for 18–20 minutes, or until the tops are golden brown, the crust is crisp, and the bottoms sound hollow when tapped.
10 - Remove from the oven and transfer to a wire rack. Let cool for 5–10 minutes before serving warm.
# Expert advice:
01 -
- You get that satisfying dimpling experience with your fingers, which is weirdly therapeutic
- The crispy exterior gives way to the most incredible pillowy soft inside
02 -
- Don't skip the dimpling step—it creates those signature pockets for olive oil to pool in
- Room temperature ingredients work better than cold ones for even rising
03 -
- Bake on a preheated baking stone for extra crispy bottoms
- Brush the tops with olive oil halfway through baking for maximum crunch