Mini Focaccia: the delicious, bite-sized recipe

These mini focaccia breads are inspired by the classic Italian focaccia. It’s an easy, bite-sized appetizer recipe known as focaccine in Italian (mini focaccia in English). The flavor and texture are just what you’d expect from classic focaccia…tangy, fluffy on the inside, and beautifully crispy on the outside.

To make the mini focaccias, you need basic focaccia bread ingredients such as all-purpose flour, water, salt and of course, yeast mixed with milk and sugar. These mini focaccias are perfect for serving at a party or special occasion. They’re also great for making ahead of time. But we must warn you…you won’t be able to stop at one, they’re just too delicious!

Mini Focaccia Ingredients

Flour – use all-purpose, type 0, or bread flour (not cake flour)

Yeast – the yeast is mixed with warm milk and sugar, this allows the focaccia to rise.

Extra virgin olive oil –adds flavor and softens the mini focaccia

Rosemary – adds flavor; you can also use oregano or thyme

How To Make Mini Focaccia

Prepare the yeast. In a medium bowl combine the warm milk, water, sugar, and yeast, and stir to dissolve. Then add olive oil, flour, and salt, and stir to combine.

Start to mix the dough with a spatula, then continue to knead it with your hands until the dough is smooth and elastic. Form the dough into a ball, cover with a kitchen cloth or plastic wrap, and allow to rise for 2 hours or until doubled in size.

When the dough is ready, flatten it slightly with your hands, then roll with a pin until it is about 0.5 cm thick. Cut out small rounds using a cookie cutter or a glass. Allow the rounds to rise for about 30 minutes.

The mini focaccia is now ready to bake. Transfer the rounds to a greased baking sheet, and brush with olive oil. Use your fingers to make four small indentations on top of each focaccia.

Sprinkle with rosemary and bake at 190°C/380°F for 15 minutes.

Tips for making Mini Rosemary Focaccia

Short on time? Recreate this recipe using Original Bisquick™ mix instead. Add the olive oil and rosemary before baking.

For added texture and flavor, sprinkle coarse sea salt over the mini focaccia before baking.

You can also top the mini focaccia bread with chopped sundried tomatoes, diced onions, parmesan cheese, or pepperoni.

If the dough is sticky, don’t be tempted to add more flour, this will result in a dense dough.

To prevent the dough from sticking to the baking pan, grease it with enough olive oil.

Make mini focaccia Genovese by adding thinly sliced onions and pitted green olives to the bread surface before baking.

What To Serve With Mini Focaccia Bread

Serve the mini focaccia as a side to a saucy pasta. Or serve it as an appetizer, with balsamic vinegar and olive oil dip. You can also spread them with basil or sundried tomato pesto.

How To Store Mini Focaccia

Store the mini focaccia in an airtight container (at room temperature) for up to 2 days.

The Mini Focaccia can also be frozen! Simply wrap the bread tightly with plastic wrap, and then add another layer of foil. Freeze for up to 3 months.

Instructions

In a medium bowl combine milk, water, sugar, and yeast, and stir to dissolve.

Add olive oil, flour, and salt.

Start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.

Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for 2 hours.

Flatten the dough a bit with your hands, then roll with a pin into a 0,5 cm thick sheet.

Cut out small rounds with a cookie cutter or a glass. Cover and let sit for 30 minutes. Brush focaccias with olive oil.

Use your fingers to make 4 slots on top of each focaccia.

Sprinkle with some rosemary.

Bake at 190°C/380°F for 15 minutes or until golden brown.

Serve and enjoy!