Fresh Basil Topped Mini Focaccias
Transport your taste buds to the heart of Italy with these Fresh Basil Topped Mini Focaccias—a delightful fusion of airy homemade bread, vibrant herbs, and juicy tomatoes. Crafted with simple pantry ingredients like all-purpose flour, olive oil, and active dry yeast, these bite-sized focaccias are irresistibly light and aromatic. Each piece is adorned with a fragrant basil leaf and sweet cherry tomato, bringing bursts of Mediterranean flavor to every bite. Topped with a sprinkle of sea salt and a dash of cracked black pepper, these golden, dimpled discs bake to perfection in just 20 minutes. Perfect as an elegant appetizer, a side dish for soups and salads, or a snack to enjoy with your favorite olive oil dip, these mini focaccias are a must-try for any bread lover.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1.25 cups Warm water
- 12 leaves Fresh basil leaves
- 6 whole Cherry tomatoes
- 1 teaspoon Sea salt flakes
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Mix well to evenly distribute the dry ingredients.
Add 3 tablespoons of olive oil and warm water to the dry mixture. Stir with a wooden spoon until a rough dough forms.
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it doubles in size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Punch the dough down to release the air and divide it into 6 equal portions. Shape each portion into a small disc, about 4 inches in diameter, and place them on the prepared baking sheet.
Using your fingers, press dimples into the surface of each disc. Brush the tops with the remaining 1 tablespoon of olive oil.
Slice the cherry tomatoes in half. Place a fresh basil leaf and a halved cherry tomato on top of each mini focaccia, pressing them gently into the dough.
Sprinkle sea salt flakes and black pepper over the focaccias for added flavor.
Bake in the preheated oven for 18-20 minutes, or until the focaccias are golden brown and firm to the touch.
Remove from the oven and allow to cool slightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 7.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
