Fluffy mini focaccia bread is one of the most delightful ways to enjoy homemade Italian bread without spending hours in the kitchen. This recipe produces airy, golden-brown focaccia with a tender crumb and crispy edges, perfect as an appetizer, snack, or accompaniment to your favorite meal. Whether you are new to bread baking or a seasoned baker, these mini loaves are simple to make and incredibly satisfying.

Focaccia has been a staple in Italian cuisine for centuries. Its name comes from the Latin word focus, meaning hearth or fireplace, reflecting its traditional baking method. Today, focaccia is enjoyed worldwide, often topped with olive oil, fresh herbs, sea salt, or even ingredients like olives, cherry tomatoes, and caramelized onions. This mini version keeps the same irresistible flavor while providing perfect individual portions.

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F/43°C)
3 tbsp olive oil, plus extra for brushing
Fresh rosemary sprigs for topping
Coarse sea salt for sprinkling

Instructions

Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy and bubbly, indicating the yeast is active.
Mix Dry Ingredients
In a large mixing bowl, whisk together flour and salt. Create a well in the center for the wet ingredients.
Combine Ingredients
Add the yeast mixture and 3 tablespoons of olive oil to the flour. Stir until a rough dough forms.
Knead the Dough
Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
First Rise
Place the dough in a lightly oiled bowl and cover with a clean towel or plastic wrap. Let it rise in a warm, draft-free area for 1–2 hours, until doubled in size.
Shape Mini Loaves
Punch down the dough and divide it into 6–8 equal pieces. Shape each into a small oval or round loaf and place on a baking sheet lined with parchment paper.
Second Rise
Cover the shaped dough and let it rise for another 30–45 minutes. The dough should puff slightly.
Prepare for Baking
Preheat the oven to 400°F (200°C). Using your fingers, dimple the top of each mini focaccia. Brush generously with olive oil and sprinkle with coarse sea salt and rosemary leaves.
Bake
Bake for 15–20 minutes, until the tops are golden brown and the bread sounds hollow when tapped.
Cool and Serve
Remove from the oven and cool on a wire rack for 10 minutes. Serve warm or at room temperature with olive oil, balsamic vinegar, or alongside your favorite Italian dishes.

Tips for Perfect Fluffy Focaccia

Warm environment for rising: Yeast thrives in warmth. If your kitchen is cold, place dough in the oven with the light on or near a warm spot.
Olive oil matters: Use high-quality extra virgin olive oil for flavor and a golden crust.
Don’t over-knead: Over-kneading can make focaccia dense. Stop once the dough is smooth and elastic.
Dimples are key: Pressing your fingers into the dough ensures the bread bakes evenly and retains a soft, fluffy interior.

Variations

Cheese Lovers: Add grated parmesan or mozzarella before baking.
Veggie Delight: Top with cherry tomatoes, olives, or thinly sliced onions.
Garlic Herb: Mix minced garlic and herbs into olive oil for brushing.

Serving Suggestions

Serve mini focaccia as an appetizer with dips like hummus or tzatziki.
Pair with soups, stews, or pasta dishes.
Make sandwiches by slicing the focaccia in half and adding fresh ingredients like mozzarella, tomato, and basil.

Fun Facts & Cultural Context

Focaccia dates back to ancient Rome, often baked on hot stones.
In Liguria, Italy, focaccia is sometimes sweetened with honey or sugar and eaten for breakfast.
The airiness of focaccia comes from the hydration of the dough and the generous use of olive oil.