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Fluffy Mini Focaccia Bread

Soft, airy mini focaccia loaves topped with rosemary and sea salt – perfect homemade Italian bread.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 6 loaves
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 180

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 1/4 tsp active dry yeast 1 packet
  • 1 cup warm water 110°F / 43°C
  • 3 tbsp olive oil plus extra for brushing
  • to taste fresh rosemary for topping
  • to taste coarse sea salt for sprinkling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Whisk together flour and salt in a large mixing bowl.
  3. Add yeast mixture and olive oil to flour. Stir until rough dough forms.
  4. Knead dough on lightly floured surface for 8–10 minutes until smooth and elastic.
  5. Place dough in oiled bowl, cover, and let rise 1–2 hours until doubled.
  6. Divide dough into 6–8 pieces. Shape into mini loaves on parchment-lined baking sheet.
  7. Cover dough and let rise 30–45 minutes until slightly puffed.
  8. Preheat oven to 400°F (200°C). Dimple tops, brush with olive oil, and sprinkle with rosemary and sea salt.
  9. Bake 15–20 minutes until golden brown. Cool 10 minutes on wire rack.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage.