mini focaccia
mini focaccia

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I have recipes for Overnight Focaccia which is a big batch version, Easy Same Day Small Batch Focaccia, sweet focaccias and savory.. so what’s left? Mini focaccia! I am fully aware that you can just cut focaccia into slices or pieces and it’s essentially the same thing. I wanted something that could be presented as a whole in small format. Plus, isn’t everything cuter when it’s mini?

This mini focaccia recipe IS my small batch focaccia, just prepped and presented in a different format. If you have very small cake pans, you could use those, however I figured most people would not have six or more 4 inch cake pans. I chose to go with English muffin rings (I used these). There are different sizes of rings, the ones I used are 4 inch. If yours are smaller you may need an extra ring or two.

I love these because they are so cute and you don’t have to feel any particular way about eating the whole thing!

Baking Tips

Even if you purchase nonstick rings, I would use butter or shortening in addition to your olive oil when greasing them. My first test I only used olive oil and they did stick. This is fine as far as taste goes, but you do miss out on some of the crisp edges if it’s all stuck to your baking pan.

Mini Focaccia Key Ingredients

  • Olive Oil – Olive oil is and always will be the star of the show when it comes to focaccia. A good flavorful olive oil will make the difference in the flavor of your bread.
  • Bread Flour – Because we are going to be tearing this dough after it’s already proofed once, I wanted to make sure to use bread flour which creates a stronger gluten than AP. Maybe it wouldn’t make a difference, but either way I only tested these mini focaccia with bread flour and that’s what I recommend.
  • Water – Focaccia is made with water, as all the fat in the recipe comes from the olive oil. Make sure it’s warm when you add it to the dough to encourage the yeast.
mini focaccia

Mini Focaccia

5 from 1 vote
Print Pin Rate
Prep: 5 minutes
Bake: 22 minutes
Proofing Time: 2 hours 15 minutes
Servings: 6 Mini Focaccia


  • 280 g Bread flour 2¼ cup
  • 1 tsp Instant yeast
  • 1 cup + 2 tbsp Water warm
  • 1 tsp Granulated sugar
  • ½ tbsp Morton kosher salt
  • 3-5 tbsp Olive oil divided


  • In a medium-large bowl, combine your flour, kosher salt, yeast, sugar, water, and 1 tbsp of olive oil. Mix until combined into a wet shaggy dough.
  • Pour an additional tablespoon of olive oil over the dough, and smooth over and turn the dough in the bowl, coating it in oil. Cover and let rest for 30 minutes.
  • After 30 minutes, uncover your bowl and push your fingers underneath the top edge of the dough at the 12 o'clock position. Pull the dough up towards you, stretching it and fold it in towards the center/opposite side of the bowl.
  • Turn your bowl a quarter turn, and repeat. Do this an additional two times until you have stretched and folded all sides of the dough in, for a total of four folds.
  • Recover your dough and allow to rest for another 30 minutes.
  • Repeat your stretch and fold process, and then recover your bowl and let rest for 30 more minutes.
  • If your dough is in a warm spot, after this, your dough should be puffy and bubbly, roughly having doubled in size. If it has not grown in size allow to continue proofing until it has done so.
  • Prep a baking sheet with parchment or a silicone baking mat, and grease your English muffin rings with butter and then olive oil. Set them on the prepared baking sheet.
  • When your dough is ready, divide into 6 equal portions. Each portion will be about the size of your palm. Place each piece of dough into a greased ring. Cover your baking sheet and allow to rise for about 30-40 minutes in a warm place.
  • While your dough is in its final proof, preheat your oven to 425°F.
  • After 30 minutes, dimple your dough. Add a little olive oil to each focaccia and dimple. Sprinkle with flaky sea salt then place the baking sheet on the center rack of your oven to bake.
  • Bake for about 22 minutes or until your dough is medium golden brown. Remove from oven and onto a cooling rack. Allow to cool for at least 20 minutes before removing from rings.
  • Bread can be kept in an airtight container for about 3 days but is best enjoyed on the day it is baked. Enjoy!
  1. Amanda says:

    I used this method to make mini sourdough focaccia and it turned out amazingly! thanks for the technical knowledge!

5 from 1 vote (1 rating without comment)

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