This Mini Focaccia makes the perfect small batch focaccia with a golden, crunchy and soft texture. Ready in 2 hours and baked in a loaf pan using an easy no-knead dough. Great to make a sandwich or dip into my tasty bread dipping oil
This Mini Focaccia is so cute and the perfect size for one or two, if you feel like sharing. My classic no knead focaccia has been a reader favorite recipe for years and one you all love. This small batch focaccia recipe is a mini version of that and tastes just as good, with a golden-brown crunchy exterior that's super soft and chewy in the middle. You won't believe how easy it is to make, it's baked in a loaf pan and ready in 2 hours to enjoy 😊
Focaccia bread is one of the simplest breads to make, as it requires minimal steps and always turns out amazing. You don't need any fancy equipment and it's made using a simple no knead dough. This makes it great for beginner bread makers. This mini focaccia uses my same base recipe which has been scaled down and made in the same day without needing an overnight rise. It's great to serve with my delicious bread dipping oil, make into a fun sandwich or even serve alongside soups like my pastina soup...yum!
Fun fact - I recently made a batch of my no-knead focaccia for my Italian friend's party and now they all call me 'the focaccia queen' 😉. This time I had topped it with cherry tomatoes, olives and oregano and it smelt and looked absolutely amazing! My husband and I were dying to taste a piece but the whole focaccia was eaten by the time we came around to it. The next day we were still craving focaccia but I didn't want to make a whole batch for just the two of us, so I made this mini loaf pan focaccia. It was the perfect size for us...well to be honest I could have finished it all myself!
Focaccia toppings are endless, and the same goes when making this mini focaccia recipe. Anything from fresh to dried herbs, olives, tomatoes and so many more, so I've created an extensive list below for you. If you love focaccia as much as I do, you can make so many other variations including a focaccia pizza and even these cute focaccia muffins made in a muffin tin which are so fun for parties. Once you start making focaccia, you will be addicted!
Table of Contents
What makes this recipe special
- Quick & Easy: Simple steps and start to finish results in 2 hours!
- Crazy Delicious: Crispy on the outside soft in the middle
- Full Proof: Using the base recipe of my viral no knead focaccia, you'll have the perfect focaccia every time!
- Customizable: Add your favorite toppings from fresh herbs, rosemary, garlic, cherry tomatoes, everything bagel seasoning and more!
Ingredients and Substitutions
- All purpose flour is the base of the dough and perfect for focaccia making. You can use bread flour which will make it extra chewy due to its higher protein content. I haven't tested whole wheat flour or gluten-free flour myself, however there are some reviews from some people on my no knead focaccia that may help
- Instant dry yeast assists the dough to rise super quickly using a double proofing method, most instant yeast can be added directly into the dry ingredients. *If preferring to use active dry yeast instead, dissolve this in the warm water separately first and ensure that bubbles / foam appear before adding to the flour bowl. This is to ensure the yeast is still alive
- Warm water activates the yeast and creates a high hydration dough for a light, airy texture. Ensure the water isn't too hot and only luke warm
- Salt enhances the overall flavor and taste of the focaccia bread
- Sugar feeds the yeast and gives the bread a subtle depth of flavor and golden color
- Extra virgin olive oil is crucial when making focaccia. It adds richness, soft texture and a delicious flavor, so always use a good quality olive oil
Focaccia Toppings
Here are some personal favorite toppings I love to add on my focaccia:
- Fresh rosemary, flaky sea salt, extra-virgin olive oil - classic
- Cherry tomatoes, olives and oregano (focaccia Barese style)
- Focaccia pizza flavorings with pizza sauce and mozzarella
- Spicy red pepper flakes, chili oil, or chopped sun-dried tomatoes
- Dry herbs such as oregano or thyme
- Everything bagel seasoning
- Caramelized onions
- Confit garlic cloves or garlic oil
- Grated Parmigiano Reggiano (parmesan cheese)
How to make Mini Focaccia
This mini focaccia is soft, golden and crunchy. With simple ingredients and minimal effort, you'll have fresh, homemade focaccia perfect for dipping or sandwiches. Follow my simple steps below (note quantities are listed in the recipe card below)
In a large bowl, combine flour, instant yeast, salt, and sugar. Stir well
Add warm water and mix with a spoon until fully combined and no dry flour remains
Cover with plastic wrap and let rest in a warm place for 15 minutes
After resting, with wet hands, perform one set of stretch and folds. Lift and fold the dough from each side toward the center (4–5 times total)
Drizzle the top with olive oil, cover again, and let rise in a warm spot for 45 minutes to 1 hour
The dough should have doubled / tripled in size
Line a loaf pan (8.5 x 4.5 inch / 20 x 11 cm) with parchment paper, drizzle with olive oil, and transfer the dough into it. Gently stretch the dough to fit the pan using oiled fingers
Cover and let rise again for 30–45 minutes, until the dough fills the pan
Preheat the oven to 425°F / 220°C. Drizzle the dough with olive oil, then use oiled fingers to dimple the surface
Sprinkle with flaky salt and rosemary, pressing the rosemary in lightly. Let rest for 15 minutes
Bake for 20–25 minutes until golden brown
Cool on a wire rack for 10 minutes before slicing. Enjoy as is, with dipping oil or in a sandwich!
Tips and Tricks
- Let the dough rise in a warm spot in your house, for example near a window sill or even inside an oven (turned-off) with the oven light on
- Always use a kitchen scale when measuring flour in bread making
- Oil your fingers before handling the focaccia and dimpling otherwise the dough will stick to your hands
- If using active dry yeast, mix it with warm water separately first and wait for bubbles to appear before adding it to the flour bowl
- Loaf tins aren't always the best non stick, so I prefer to add parchment paper, otherwise it will most likely be stuck to the pan once baked
- If you don't have a loaf pan, you use a small baking pan instead
Storage Instructions
- Wrap cooled focaccia in plastic wrap and keep at room temperature for up to 3 days. You can also store in the fridge for up to 1 week
- Reheat in the oven or air fryer for a few minutes until warmed through, you can also reheat in the microwave but you will lose the outside crisp
- Freeze after baking by wrapping in plastic and storing in a freezer bag for 1 month. Thaw in the fridge or reheat directly from frozen in the oven
Serving Suggestions
Enjoy this delicious mini focaccia on its own or try it with some of my favorites:
- Dipped into my bread dipping oil or vibrant basil oil
- Classic dip into extra virgin olive oil and balsamic vinegar
- Side dish with soups such as minestrone soup or Italian pastina
- Dips such as hummus, tirokafteri - spicy feta dip, whipped ricotta or whipped feta dip
- Alongside Italian pasta dishes including pasta alla norma and spaghetti aglio e olio
- Sandwiches like burrata caprese, chopped Italian sandwich and grinder salad
- Focaccia pizza style with mozzarella and pizza sauce
- Basil pesto or sun-dried tomato pesto
FAQs
Focaccia is a crowd and personal favorite for its light airy texture, crispy golden crust, and rich flavor from olive oil and herbs. Great for an appetizer for dipping, sandwiches and more
The key is its high-hydration dough, double proofing and signature dimpling, before baking to trap air pockets and flavor from olive oil and toppings for the perfect focaccia
Focaccia is flat, airy, and rich with extra virgin olive oil. Its dimpled surface makes it unique from regular bread loaves
Yes of course! You an use any small oven dish, ensuring its either non stick or using parchment paper so the dough doesn't stick
Pairing
These are my favorite dishes to serve with Mini Focaccia:
More Bread Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Mini Focaccia (Small Batch- Easy No Knead Dough)
Ingredients
- 4.4oz / 125g all purpose flour or bread flour
- 1 teaspoon instant yeast
- ½ cup warm water
- ½ teaspoon salt
- ¼ teaspoon sugar
- 2 tablespoons extra virgin olive oil
- Toppings - fresh rosemary leaves and flaky salt - or refer to my extensive list above for fun ideas
Instructions
- In a large bowl add the flour, instant yeast, salt and sugar. Stir together
- Pour in the warm water while stirring with a wooden spoon, mix until well combined and there is no flour left at the bottom of the bowl - it should be a sticky and shaggy dough
- Cover with plastic wrap and rest for 15 minutes - preferably in a warm place in the house such as window sill
- After 15 minutes, using a wet hand complete one set of stretch and folds by gently lifting one side of the dough, stretch it up and fold it over toward the middle. Repeat this 4-5 times until you’ve folded the dough from all sides to the centre like a small package
- Drizzle the top lightly with olive oil, cover with plastic wrap and leave to rest in a warm place for 45 minutes -1 hour, until you see the dough has doubled or tripled in size
- Line a loaf pan (8.5 x 4.5 inch / 20 x 11 cm) with parchment paper, add a light drizzle of olive oil and transfer the dough into the loaf pan. Using oily fingers, gently stretch out the dough to the shape of the pan
- Cover with plastic wrap and rest for 30 - 45 minutes, until the dough has risen and stretched into the pan
- Preheat oven to 425°F / 220°C. Drizzle the top with olive oil and using oiled fingers make dimples by pressing your fingers into the focaccia dough, trying to keep any air bubbles in tact
- Sprinkle with flaky salt and rosemary leaves, gently pressing the rosemary into the dough. Rest for 10 minutes while the oven is heating
- Bake for 20 - 25 minutes depending on your oven strength - the focaccia should be a beautifully golden brown and crunchy on the top
- Remove from the oven and transfer the focaccia to a wire rack and leave to cool for 10 minutes. Slice your mini focaccia and serve with this delicious bread dipping oil or make a focaccia sandwich and enjoy!
Notes
- Proofing - rise the dough in a warm spot — near a window or inside a turned-off oven with the light on
- Always use a kitchen scale when measuring flour in bread making
- Yeast - if using active dry yeast, it should be mixed with warm water and left until bubbly before adding to the flour
- Loaf tins - these are typically non-stick, so I recommend using parchment paper to avoid trouble
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