Name: Easy Mini Focaccia Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 2 1/4 cups bread flour (280 g); 1 tsp instant yeast; 1 cup plus 2 tbsp warm water; 1 tsp granulated sugar; 1/2 tbsp Morton kosher salt; 1 tbsp olive oil; 2 to 4 tbsp olive oil, divided; Unsalted butter, for greasing rings; Flaky sea salt, for topping

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Introduction

This easy mini focaccia recipe yields soft, golden breads perfect for snacking or serving alongside meals. With a simple dough and quick resting times, you’ll have fresh focaccia ready in under two hours.

The image shows four golden brown bread rolls with a shiny, slightly crispy surface and a sprinkle of coarse salt on top, stacked in a small pile on a white speckled round plate. The rolls have a soft, fluffy texture with some small cracks and uneven browning. The plate sits on a white marbled surface, with some scattered bits of green herbs in the background, and a white and blue striped cloth at the corner. Part of a black plate holding another bread roll is visible at the top left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups bread flour (280 g)
1 tsp instant yeast
1 cup plus 2 tbsp warm water
1 tsp granulated sugar
1/2 tbsp Morton kosher salt
1 tbsp olive oil
2 to 4 tbsp olive oil, divided (for assembling and baking)
Unsalted butter, for greasing rings
Flaky sea salt, for topping

Instructions

Step 1: In a medium-large bowl, combine bread flour, kosher salt, instant yeast, sugar, warm water, and 1 tablespoon olive oil. Mix until you have a wet, shaggy dough with no dry flour remaining.
Step 2: Pour an additional tablespoon of olive oil over the dough and coat it fully by turning with your hands or spatula. Cover and let rest for 30 minutes at room temperature.
Step 3: Uncover the dough. Starting at the top edge, stretch it upward and fold it over the center. Rotate the bowl a quarter turn and repeat totaling four folds. Cover and let rest 30 minutes. Repeat this stretch and fold process once more, then cover and rest another 30 minutes until the dough is puffy and almost doubled in size.
Step 4: Prepare a baking sheet with parchment or a silicone mat. Grease English muffin rings with butter then brush with olive oil. Place on the sheet.
Step 5: Divide dough into 6 equal portions (about palm-sized). Place each portion inside a greased ring. Cover and let rise in a warm spot for 30-40 minutes.
Step 6: Preheat oven to 425°F. After proofing, dimple the top of each dough with fingertips, drizzle with olive oil, then sprinkle with flaky sea salt.
Step 7: Bake on the center rack for about 22 minutes or until the focaccia is medium golden brown.
Step 8: Remove from oven and cool on a rack at least 20 minutes before gently removing from rings. Enjoy fresh or store as directed.

Tips & Variations

Use extra virgin olive oil for drizzling to enhance flavor and crust texture.
Greasing the muffin rings generously makes removing the focaccia easier.
Try adding rosemary or garlic to the dough or toppings for extra flavor.
For a lighter crust, bake a few minutes less and check for golden color.

Storage

Store cooled focaccia in an airtight container at room temperature for up to 3 days. To refresh, warm briefly in a 350°F oven or toaster oven until soft and fragrant. Avoid refrigeration as it can dry out the bread.

How to Serve

The image shows four golden brown biscuits on a white speckled plate, placed on a white marbled surface. Each biscuit has a slightly rounded top with a shiny, crisp crust and a few grains of coarse salt scattered on top. The biscuits have a soft, airy inside with visible holes, suggesting a light and fluffy texture. The background includes a fabric with black and white stripes that is blurred out, putting focus on the warm biscuits in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour helps create a chewier texture due to higher protein content. All-purpose flour will work, but the focaccia may be a bit softer.

Do I need English muffin rings for this recipe?

Rings help shape the mini focaccia and create a uniform size, but you can shape the dough into small rounds by hand and place them directly on the baking sheet if needed.