Ingredients
This recipe makes 6 mini focaccias.
- 3 cups (375 g) all-purpose or bread flour
- 2¼ teaspoons instant yeast (one standard packet)
- 1 teaspoon salt
- 1 teaspoon sugar or honey
- 1¼ cups (300 ml) warm water
- 3 tablespoons olive oil, divided
- ¾ cup pitted olives, halved or sliced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Flaky sea salt, for topping
Ingredient Notes and Smart Substitutions
Flour. All-purpose flour gives a tender, soft crumb that is ideal for mini focaccia. Bread flour has a higher protein content and produces a slightly chewier, more structured texture. Both work, so use whichever you have on hand. If you measure by cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour and make the dough dry. Weighing your flour (375 g) is the most accurate method.
Instant yeast. Instant yeast can be mixed directly into the dry ingredients without proofing. If you only have active dry yeast, you can use the same amount, but dissolve it in the warm water for about 5 minutes first until it looks foamy, and expect the rise to take a little longer.
Sugar or honey. The small amount of sugar feeds the yeast and helps with browning. Honey adds a subtle floral note. Either one works.
Warm water. Aim for roughly 105°F to 110°F (40°C to 43°C), which feels comfortably warm but not hot on your wrist. Water that is too hot can kill the yeast, while water that is too cold will slow the rise.
Olive oil. Since olive oil is a star flavor here, use a good-quality extra virgin olive oil. It enriches the dough, crisps the bottom, and provides that unmistakable focaccia taste.
Olives. Kalamata, green Castelvetrano, Manzanilla, or a mixed Mediterranean blend all work well. Choose pitted olives to save time, and make sure they are well drained. Kalamata olives bring a deep, wine-like richness, while green olives are milder and buttery.
Rosemary. Fresh rosemary delivers the best aroma and flavor. If using dried rosemary, crush it between your fingers before sprinkling to release its oils. Thyme, oregano, or Italian seasoning make good alternatives.
Flaky sea salt. This is the finishing touch that adds crunch and brightness. Maldon or a similar flaky salt is ideal, but coarse kosher salt works in a pinch.
Instructions
One of the best things about this recipe is how little equipment it requires:
- A large mixing bowl
- A sturdy spoon or silicone spatula
- A baking sheet (rimmed is best)
- Parchment paper
- A bench scraper or knife for dividing the dough
- A pastry brush (optional, for finishing with oil)
No stand mixer, no dough hook, and no kneading board required.
How to Make No-Knead Mini Olive Focaccia: Step-by-Step
Prep time: 15 minutes | Cook time: 20–25 minutes | Total time: about 2 hours 15 minutes | Yield: 6 mini focaccias
Step 1: Mix the Dough
In a large bowl, combine the flour, instant yeast, salt, and sugar. Whisk them together briefly so the yeast and salt are evenly distributed. Pour in the warm water and 1 tablespoon of the olive oil. Stir with a spoon or spatula until all the flour is hydrated and a sticky, shaggy dough forms. This takes about one minute.
Do not be tempted to add extra flour. The dough is supposed to be sticky, and that stickiness is what creates the airy, bubbly texture inside the finished focaccia. If it clings to your spoon and sides of the bowl, you are on the right track.
Step 2: Let the Dough Rise
Cover the bowl with a clean kitchen towel, plastic wrap, or a plate, and set it in a warm, draft-free spot. Let the dough rise for 60 to 90 minutes, or until it has roughly doubled in size and you can see bubbles on the surface.
The exact timing depends on the temperature of your kitchen. In a cool room, it may take closer to 90 minutes or slightly longer. In a warm kitchen, it may be ready in an hour. Watch the dough rather than the clock: a puffy, jiggly, bubbly dough is ready.
Warm spot ideas: Turn your oven light on and place the bowl inside the switched-off oven, set the bowl near a sunny window, or place it on top of the refrigerator.
Step 3: Shape the Mini Focaccias
Line a baking sheet with parchment paper and lightly oil the parchment. Lightly oil your hands and your bench scraper as well, since this dough is sticky. Turn the risen dough out onto a lightly oiled surface or directly onto the parchment. Using the bench scraper or a knife, divide the dough into 6 equal portions.
Gently shape each portion into a small round or oval about 4 to 5 inches wide, handling the dough as little as possible to preserve the air bubbles. Space the portions a couple of inches apart on the baking sheet, since they will puff and spread as they rest and bake.
Step 4: Rest the Dough and Preheat the Oven
Cover the shaped portions loosely with a towel or lightly oiled plastic wrap and let them rest for 20 to 30 minutes. This second short rest relaxes the dough and gives it a final boost of puffiness. While they rest, preheat your oven to 425°F (220°C).
Step 5: Add the Toppings
Drizzle the remaining 2 tablespoons of olive oil over the dough. Oil your fingertips and press straight down into each focaccia to create deep dimples, all the way down toward the pan without poking through. Then gently press the halved or sliced olives into the dimples and surface. Sprinkle with chopped rosemary and finish with a generous pinch of flaky sea salt.
The dimples are not just decorative. They trap olive oil, anchor the toppings, and prevent the dough from puffing up into a dome, which gives you that classic flat-but-fluffy focaccia shape.
Step 6: Bake
Bake for 20 to 25 minutes, until the focaccias are puffed and deeply golden brown around the edges. The bottoms should be crisp and golden when you lift one gently with a spatula. If your oven bakes unevenly, rotate the pan halfway through.
Step 7: Serve Warm
Remove from the oven and, if you like, brush the warm tops with a little extra olive oil for added shine and flavor. Let the focaccias cool for 5 to 10 minutes on the pan or a wire rack, then enjoy them warm.
Tips for Perfect Mini Focaccia Every Time
These simple tips make the difference between good focaccia and great focaccia.
1. Keep the dough sticky. A wet dough creates a soft, airy interior with big irregular holes. Resist the urge to add flour. If the dough is hard to handle, oil your hands and tools instead.
2. Drain and dry the olives. Olives packed in brine hold a lot of moisture. Drain them well and pat them dry with a paper towel so they do not make the surface soggy or prevent browning.
3. Do not skip the dimples. Press firmly with oiled fingertips. Shallow dimples disappear during baking, while deep ones give you the signature texture and little pockets of olive oil.
4. Use enough olive oil. Focaccia is not a low-fat bread. The oil is what makes the bottom crisp and the crumb tender. Do not skimp on the drizzle.
5. Check your yeast. If your dough does not rise, the yeast may be old or the water may have been too hot or too cold. Always check the expiration date.
6. Bake until deeply golden. Pale focaccia can taste doughy. Look for a rich golden color on the edges and a crisp bottom.
7. Season at the end. Flaky salt sprinkled just before baking stays crunchy and flavorful. Add a little more after baking if you like.