Ingredients
- All-purpose flour: 250g
- Active dry yeast: 7g
- Warm water: 200ml
- Olive oil: 3 tablespoons
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Rosemary: 1 tablespoon, chopped
- Flaky sea salt: To sprinkle
Instructions
- Step 1: In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- Step 2: Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms.
- Step 3: Add 2 tablespoons of olive oil and knead the dough for 5-7 minutes, until smooth and elastic.
- Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: Preheat oven to 220°C (425°F). Punch down the dough and divide it into 6-8 equal portions. Place each portion on a baking sheet lined with parchment paper. Gently flatten each portion into a small disc.
- Step 6: Use your fingers to create dimples in the dough. Drizzle with the remaining olive oil and sprinkle with rosemary and flaky sea salt. Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled focaccia in an airtight container at room temperature for up to 2 days to keep it soft.
- Reheat mini focaccia in a warm oven (180°C/350°F) for a few minutes to restore its lovely, crusty texture.
- Serve these delightful mini focaccia as a flavorful side with soups, salads, or as a base for tasty appetizers.
- For extra flavor, infuse the olive oil with garlic or chili flakes before drizzling it over the dough prior to baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American