Ingredients
- All-purpose flour: 250g
- Instant dry yeast: 1 tsp
- Warm water: 200ml
- Olive oil: 3 tbsp (plus extra for drizzling)
- Salt: 1 tsp
- Fresh rosemary: 2 sprigs, chopped
- Flaky sea salt: to sprinkle
- Cherry tomatoes: 10, halved
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. Place the dough back in the bowl, drizzle with a little olive oil, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat oven to 400°F (200°C). Grease a muffin tin or baking sheet. Punch down the dough and divide it into 6-8 equal portions.
- Step 4: Gently press each portion into a small circle or oval shape. Place each piece in the muffin tin or on the baking sheet.
- Step 5: Drizzle with the remaining 1 tablespoon of olive oil. Use your fingers to make dimples in the dough. Sprinkle with rosemary, flaky sea salt, and arrange halved cherry tomatoes.
- Step 6: 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 revive day-old focaccia, lightly mist with water and reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through.
- Serve these mini focaccia as a delightful appetizer with a balsamic glaze or as a savory side to your favorite soup or salad.
- For extra flavorful focaccia, let the dough rest after dimpling and topping for 15 minutes before baking; this helps the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American