Mini Focaccia Rounds
Elevate your bread game with these irresistible Mini Focaccia Rounds—a bite-sized twist on the classic Italian favorite! Perfectly fluffy and golden, these petite breads boast a rustic charm with their signature dimples, enriched by a drizzle of olive oil and a sprinkle of coarse sea salt. Customize each round with fresh rosemary or juicy cherry tomato toppings for a burst of flavor and visual appeal. With only 15 minutes of prep time, these easy-to-make focaccia rounds are ideal for serving as an elegant appetizer, a side dish to complement soups and salads, or as part of a stunning charcuterie board. Whether enjoyed warm or at room temperature, these mini delights embody homemade comfort and artisan flair. Perfect for everyday indulgence or entertaining guests, they’ll quickly become a favorite bake!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 1.5 teaspoons Salt
- 0.25 cups Olive oil
- 2 teaspoons Sugar
- 1 tablespoon Fresh rosemary, chopped (optional)
- 6 pieces Cherry tomatoes, halved (optional)
- 1 teaspoon Coarse sea salt or flaky salt
Instructions
In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let sit for about 5 minutes until the mixture becomes foamy.
Add the all-purpose flour, salt, and olive oil to the bowl. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
Lightly oil a clean bowl and place the dough inside. Cover with a kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then flatten it into a disc about 4 inches in diameter.
Place the discs on the prepared baking sheet. Use your fingers to gently press dimples into the surface of each disc.
Brush each mini focaccia round generously with olive oil. Sprinkle with coarse sea salt and, if desired, add toppings such as chopped rosemary or halved cherry tomatoes, pressing them lightly into the dough.
Bake in the preheated oven for 16-18 minutes, or until the focaccia rounds are golden brown and puffed.
Remove from the oven and let cool slightly. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5492 mg | 239% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 11.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 711 mg | 15% | |
*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.
