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Easy Mini Focaccia Recipe

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★★★★★

4.9 from 84 reviews

This Easy Mini Focaccia recipe yields charming individual-sized Italian breads with a soft, airy crumb and a golden, flavorful crust. Utilizing a straightforward method of resting, folding, and baking in greased rings, these mini focaccias are perfect for snacking or serving alongside meals. Enhanced by olive oil and flaky sea salt, they offer authentic Mediterranean flavors with minimal fuss.

Ingredients

Scale

For the dough:

  • 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

For assembling and baking:

  • 2 to 4 tbsp olive oil, divided
  • Unsalted butter, for greasing rings
  • Flaky sea salt, for topping

Instructions

  1. Mix the dough: In a medium-large bowl, combine the bread flour, kosher salt, instant yeast, granulated sugar, warm water, and 1 tablespoon of olive oil. Stir thoroughly with a spatula or by hand until a wet, shaggy dough forms and no dry flour remains.
  2. Coat dough with olive oil and rest: Pour an additional tablespoon of olive oil over the dough. Turn the dough with your hands or a spatula to coat evenly, preventing sticking and promoting a beautiful crust. Cover and let rest at room temperature for 30 minutes.
  3. First stretch and fold: Uncover the bowl, gently stretch the dough upward at the 12 o’clock edge, fold it down over the center, then rotate the bowl a quarter turn. Repeat this stretch and fold process four times around the dough. Cover and rest for another 30 minutes.
  4. Second stretch and fold: Repeat the stretch and fold process once more, then cover and rest for a further 30 minutes. The dough should become puffy, bubbly, and nearly double in size. If not, continue proofing until it does.
  5. Prepare baking sheet and rings: Line a baking sheet with parchment paper or a silicone mat. Generously grease English muffin rings by rubbing with unsalted butter and brushing with olive oil. Place the rings evenly on the sheet.
  6. Shape and final proof: Divide the dough into 6 equal portions, approximately palm-sized. Place each portion into a greased ring. Cover the baking sheet and let the dough rise in a warm spot for 30-40 minutes to proof.
  7. Preheat oven and dimple dough: While proofing, preheat the oven to 425°F (220°C). Once proofed, use your fingertips to create dimples on the top of each dough portion still inside the rings. Drizzle olive oil over the dimples and sprinkle generously with flaky sea salt.
  8. Bake: Bake the focaccia on the center rack of the oven for about 22 minutes or until the tops turn medium golden brown. Using high quality extra virgin olive oil enhances the crust flavor.
  9. Cool and remove: Remove from the oven and transfer the baking sheet to a cooling rack. Let the focaccia cool for at least 20 minutes before carefully removing from the muffin rings. This resting helps set the crumb and eases removal.
  10. Serve and store: Enjoy fresh on the day baked for best flavor and texture. Store leftovers in an airtight container for up to 3 days.

Notes

  • Greasing the muffin rings generously with butter and olive oil is key for easy removal of the focaccia after baking.
  • Using extra virgin olive oil for drizzling enhances the flavor and crust texture.
  • If the dough hasn’t doubled in size after the last rest, allow more time to proof for optimal rise and texture.
  • Resting the baked focaccia before removing from the rings helps maintain its shape and crumb structure.
  • Serve warm or at room temperature as a snack, appetizer, or alongside soups and salads.

Keywords: mini focaccia, easy focaccia recipe, Italian bread, individual focaccia, olive oil bread, yeast bread

Find it online: https://bakedbylisa.com/easy-mini-focaccia-recipe/