Name: Easy Mini Rosemary Olive Oil Focaccia
Ingredients: 1 cup (120 g) all-purpose flour. All-purpose flour gives you a tender, soft crumb without needing bread flour. For a slightly chewier bite, you can substitute bread flour.; ½ teaspoon instant yeast. Instant yeast can be mixed straight into warm water and works reliably in this recipe.; ½ teaspoon granulated sugar. The sugar gives the yeast a little food to wake up and encourages a good rise. It also adds a hint of browning.; ¼ teaspoon salt. Salt strengthens flavor and helps control the yeast.; ⅓ cup (80 ml) warm water, about 100–110°F (38–43°C). The water should feel comfortably warm, like a bath, not hot. Water that’s too hot can kill the yeast.; 1 tablespoon olive oil. Oil in the dough keeps the crumb soft and adds richness.; 1½ tablespoons extra-virgin olive oil. This is the flavor star, so use one you enjoy tasting.; 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried). Fresh rosemary is more fragrant, but dried rosemary works well when finely crushed.; ¼ teaspoon flaky sea salt or coarse salt. This adds a pleasant crunch and a burst of seasoning on top.; 1 small garlic clove, finely minced (optional). Garlic adds savory depth, though it’s completely optional.; A little extra olive oil, for greasing and brushing.

Ingredients

Scale

The ingredient list is short, and each item has a job. Here’s what you need and why it matters.

For the Dough

1 cup (120 g) all-purpose flour. All-purpose flour gives you a tender, soft crumb without needing bread flour. For a slightly chewier bite, you can substitute bread flour.
½ teaspoon instant yeast. Instant yeast can be mixed straight into warm water and works reliably in this recipe.
½ teaspoon granulated sugar. The sugar gives the yeast a little food to wake up and encourages a good rise. It also adds a hint of browning.
¼ teaspoon salt. Salt strengthens flavor and helps control the yeast.
⅓ cup (80 ml) warm water, about 100–110°F (38–43°C). The water should feel comfortably warm, like a bath, not hot. Water that’s too hot can kill the yeast.
1 tablespoon olive oil. Oil in the dough keeps the crumb soft and adds richness.

For the Rosemary Olive Oil Topping

1½ tablespoons extra-virgin olive oil. This is the flavor star, so use one you enjoy tasting.
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried). Fresh rosemary is more fragrant, but dried rosemary works well when finely crushed.
¼ teaspoon flaky sea salt or coarse salt. This adds a pleasant crunch and a burst of seasoning on top.
1 small garlic clove, finely minced (optional). Garlic adds savory depth, though it’s completely optional.
A little extra olive oil, for greasing and brushing.

Instructions

Step 1: Combine the Wet Ingredients

In a small mixing bowl, stir together the warm water, instant yeast, and sugar. Let the mixture stand for about 3 to 5 minutes. You may see a little foam or small bubbles forming, which is a good sign that the yeast is active. Add the tablespoon of olive oil and mix to combine.

Step 2: Mix the Dough

Add the flour and salt to the bowl. Stir with a spoon or spatula until a soft dough forms and no dry flour remains. The dough should look slightly sticky and rough. That’s exactly what you want, and there’s no need to knead it.

Step 3: Let the Dough Rise

Cover the bowl with plastic wrap or a clean kitchen towel. Leave it in a warm, draft-free spot for about 45 to 60 minutes, or until the dough has doubled in size. If your kitchen is cool, the rise may take a little longer, so judge by the dough’s size rather than the clock.

Step 4: Prepare the Mini Focaccias

Lightly grease a small baking tray or line it with parchment paper, then drizzle a little olive oil over the surface. Transfer the risen dough to a lightly floured work surface and divide it into two equal portions.

Gently shape each portion into a small oval or round. Handle the dough softly and avoid pressing too firmly, since you want to keep as much air inside as possible.

Step 5: Let the Dough Rest Again

Place the dough portions on the prepared tray with some space between them. Cover loosely and let them rest for another 15 to 20 minutes, until slightly puffy. While they rest, preheat your oven to 400°F (200°C).

Step 6: Prepare the Rosemary Oil

In a small bowl, mix the extra-virgin olive oil with the chopped rosemary and minced garlic, if using. Let it sit for a few minutes so the flavors can blend. If you’re using fresh garlic, keep an eye on the bread while it bakes, because small pieces can brown quickly.

Step 7: Add the Topping and Make Dimples

Drizzle the rosemary olive oil over the dough portions. With lightly oiled fingertips, gently press dimples across each surface. Press deeply enough to create little pockets, but not so hard that you tear the dough. Finish by sprinkling with flaky sea salt or coarse salt.

Step 8: Bake Until Golden

Bake for approximately 15 to 20 minutes, until the mini focaccias are puffed and golden around the edges. The tops should be lightly browned and the centers cooked through. If they’re browning too quickly, lower the oven temperature slightly and continue baking until done.

Step 9: Finish With Olive Oil

Remove the focaccias from the oven and let them rest on the tray for about 5 minutes. Brush lightly with a little extra olive oil while they’re still warm for a soft, flavorful finish. For extra fragrance, add a few fresh rosemary leaves after baking.

Step 10: Serve Warm and Enjoy

Move the mini focaccias to a serving board. Tear them open to reveal the soft centers, or slice them horizontally for small sandwiches. They’re at their best while still warm, when the rosemary and olive oil are most fragrant.