Description

Savory mini focaccia bites with a golden, crispy exterior and tender, herb‑infused interior—perfect for brunch, snacks, or serving alongside soups and salads.

Ingredients

2 cups all‑purpose flour

1 packet (2¼ tsp) active dry yeast (or instant yeast)

1 tsp granulated sugar

1 tsp salt

¾ cup warm water (approx 110 °F)

2 Tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 cloves garlic, finely minced

1 Tbsp fresh rosemary, finely chopped

Flaky sea salt, for sprinkling

Freshly cracked black pepper, to taste

Optional: Grated Parmesan, red pepper flakes, sun‑dried tomatoes or olives

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Instructions

In a mixing bowl, dissolve sugar and yeast in warm water; let rest until foamy (~5–10 min).

Add flour, salt, and 2 Tbsp olive oil. Stir until a shaggy dough forms.

Knead briefly until smooth, cover, and let dough rise in a warm spot until doubled (~45–60 min).

Preheat oven to 400 °F (200 °C). Generously oil a 12‑cup muffin tin.

Punch down dough, then divide into 12 portions (~2 Tbsp each) and press each into muffin cups.

Using oiled fingertips, press dimples into each muffin.

Mix garlic, rosemary, and remaining olive oil; spoon or drizzle mixture over each muffin, ensuring some herb bits adhere.

Sprinkle with flaky sea salt, pepper, and optional Parmesan or chili flakes.

Let rest ~20 min for a light second rise.

Bake for 18–20 min until tops are golden brown and edges crisp. Cool in pan 5 min then transfer to rack.

Prep Time: 5 minutes (plus rising time)
Cook Time: 20 minutes
Category: Appetizer