Mini focaccia is a round piece of bread dough. It is a perfect food for any occasion and represents a classic example of finger food. It has the same name as focaccia as it resembles the consistency, but this recipe contains milk, which we do not use in our focaccia recipe. The rest of the ingredients are quite basic as well: flour, water, yeast, a bit of sugar and oil. We use dry yeast in this recipe but you can of course opt for fresh yeast. In order to adjust the measures, for 4 grams of dry yeast that this recipe needs, use 12 grams of fresh yeast. The ratio is usually 1:3.
Toppings and when to make it
We made this delicious mini focaccia for the first time for a celebration last year (as you can easily understand from the wine bottle in the pic…) and we were quite satisfied with the result. They were soft to perfection and very tasty. We added cherry tomatoes on some of them and slices of olives on the rest. Both combinations fit very well, as you can imagine.
If you don’t like these toppings or you wish to try different ones, some ideas are tiny slices of zucchini or coarse salt. You can also avoid adding toppings and enjoy their softness without additional tastes.
As it is a very simple dish, you can make it for several occasions or events. It is great for a lunch or for a dinner. For instance, we ate it along with prawns en croute, filled avocado, and a homemade pasta dish. Alternatively, mini focaccia can be a very easy snack when your children have friends over. You won’t disappoint them!
Also, it is a great idea for birthdays because they are relatively fast to make (most of the time is taken by waiting for them to raise). A perfect combination would be making our homemade air-fried panzerotti alongside these mini focaccia breads.
Can I store it?
If you have extra amounts of mini focaccia, you can keep it in the open, without the need for refrigerating it, but place it in a well-closed container, so it won’t get air. It will be okay to eat for a couple of days. After this period of time, it will start hardening.
Alternatively, if you don’t plan on eating it during the following days, you can store it in the freezer. Here as well, you will need to place it in an airtight container.
Let us know how this simple mini focaccia turned out and for what occasion you have made it!
- 150 milliliters milk
- 150 milliliters water
- 4 grams dry yeast
- 1 tablespoon sugar
- 70 grams olive oil
- 480 grams flour
- 0.75 tablespoons salt
- You can make bigger or smaller ones depending on what you can use to cut the dough. Alternatively, instead of rolling out the entire dough, cut it into 10-12 pieces first and then roll them out into circles. The circles won’t be as perfect as with using a dough cutter but will taste just as good.
Nutritional information shall not be used for medical reasons.