Ingredients
- All-purpose flour: 250g
- Instant dry yeast: 5g
- Warm water: 180ml
- Olive oil: 3 tablespoons, plus extra for drizzling
- Salt: 1 teaspoon, plus extra for sprinkling
- Fresh rosemary: 1 sprig, chopped
- Flaky sea salt: to taste
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 5: Punch down the dough and divide it into 6-8 equal portions. Gently flatten each portion into a small disc and place them on the prepared baking sheet. Use your fingers to create dimples in the dough.
- Step 6: Drizzle generously with olive oil, sprinkle with chopped rosemary and flaky sea salt. Bake for 15-20 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, or freeze for longer storage.
- To reheat, spritz the focaccia with a little water and warm in a 180°C (350°F) oven for 5-7 minutes until heated through.
- Serve these mini focaccia warm as an appetizer, alongside soup, or as a simple bread for sandwiches.
- For extra flavor, try infusing your olive oil with garlic cloves or chili flakes before drizzling over the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American