Fluffy Mini Focaccia – Soft, Airy, Golden & Irresistibly Olive Oil-Rich

Mini focaccia takes everything you love about traditional Italian focaccia and transforms it into perfectly portioned individual breads. They’re fluffy inside, slightly crisp outside, deeply flavorful, and endlessly customizable.

They’re perfect for:

• Appetizer boards
• Sandwich sliders
• Soup sides
• Party bread baskets
• Dipping in olive oil & balsamic
• Holiday dinners

And the best part? They look fancy but are incredibly simple.

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What Makes Focaccia So Special?

Focaccia stands out because of three defining characteristics:

• High hydration dough (for airy crumb)
• Generous olive oil (for crisp edges)
• Signature dimples (for texture and flavor pockets)

Mini versions bake faster, rise beautifully, and give you that soft interior with golden edges every single time.

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Ingredients

– Dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ¼ cups warm water (about 110°F / 43°C)
• 3 tablespoons extra virgin olive oil

– Topping

• 3 tablespoons extra virgin olive oil
• 1 teaspoon flaky sea salt
• 1 tablespoon fresh rosemary, chopped
• Optional: cherry tomatoes, sliced olives, caramelized onions

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Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Add olive oil, flour, and salt. Mix until a sticky dough forms.
3. Knead for 6–8 minutes until smooth and elastic (or use stand mixer 5 minutes).
4. Place dough in lightly oiled bowl, cover, and let rise 1–1.5 hours until doubled.
5. Grease a muffin tin or small baking pan generously with olive oil.
6. Divide dough into 10–12 equal portions and shape into balls.
7. Place balls into prepared pan and gently flatten slightly.
8. Cover and let rise another 30–40 minutes.
9. Preheat oven to 400°F (200°C).
10. Using your fingers, press dimples into each mini focaccia.
11. Drizzle olive oil generously over tops.
12. Sprinkle rosemary and flaky salt.
13. Bake 18–22 minutes until golden brown.
14. Cool slightly before removing from pan.

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Texture Breakdown

Outside: Lightly crisp, golden, olive oil-rich
Inside: Soft, airy, fluffy crumb
Top: Slightly crunchy with aromatic herbs

The contrast is what makes it addictive.

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Pro Tips for Perfect Mini Focaccia

• Don’t skimp on olive oil — it’s essential.
• High hydration = sticky dough. Resist adding too much flour.
• Let the second rise happen fully for fluffiness.
• Press dimples deeply — they puff during baking.

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Flavor Variations

1. Garlic Butter Version

Brush warm focaccia with melted garlic butter after baking.

2. Tomato Basil

Top with cherry tomato halves and fresh basil.

3. Cheesy Focaccia

Sprinkle shredded mozzarella before baking.

4. Mediterranean Style

Add olives, red onion slices, and oregano.

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Serving Ideas

• With marinara sauce
• Alongside creamy soups
• As sandwich sliders
• With charcuterie boards
• For dipping in olive oil & balsamic

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Make Ahead & Storage

• Store at room temperature 2 days in airtight container.
• Refrigerate up to 4 days.
• Freeze up to 2 months.
• Reheat at 350°F for 5–8 minutes to refresh crispness.

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Why You’ll Make These Again

They’re:
✔ Soft and fluffy
✔ Perfectly portioned
✔ Versatile
✔ Crowd-pleasing
✔ Beautifully golden
✔ Smell incredible while baking

Once you try mini focaccia, regular dinner rolls might never feel the same.

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