Description
Individual olive-oil breads with soft centers, golden edges, cherry tomatoes, olives, and rosemary.
- Prep and folding: Approximately 35 minutes
- First rise: 60–90 minutes
- Second rise: 25–40 minutes
- Bake time: 18–24 minutes
- Cooling: 10–15 minutes
- Total time: Approximately 2½–3½ hours
- Yield: 8 mini focaccia rounds
- Course: Bread or side dish
- Difficulty: Easy
Ingredients
Scale
Ingredients
For the dough:
- 3 cups (360 g) all-purpose flour
- 1 cup plus 2 tablespoons (270 ml) warm water, 105–110°F (40–43°C)
- 2¼ teaspoons (7 g) active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 2 tablespoons extra-virgin olive oil
For greasing and topping:
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup cherry tomatoes, halved
- ½ cup pitted olives, drained and halved
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary
- Flaky salt, optional
Instructions
Instructions
- Combine warm water, sugar, and yeast. Rest for 5–10 minutes.
- Stir in flour, fine salt, and 2 tablespoons olive oil.
- Cover and rest for 10 minutes.
- Stretch and fold the dough from four sides. Rest for 10 minutes and repeat.
- Lightly oil the bowl and dough. Cover and rise for 60–90 minutes, until doubled.
- Line and lightly oil two baking sheets, using the remainder of the tablespoon reserved for greasing.
- Divide dough into eight portions. Shape into thick 3½-inch rounds.
- Cover and rise for 25–40 minutes.
- Preheat the oven to 425°F (220°C).
- Mix 2 tablespoons olive oil with garlic powder. Drizzle over the dough.
- Dimple with oiled fingertips, gently widening the rounds.
- Add tomatoes, olives, rosemary, and optional flaky salt.
- Bake for 18–24 minutes, rotating trays as needed, until golden and cooked through.
- Cool on a rack for 10–15 minutes before serving.