By Lacey (Lace Bakes)
Mini Focaccia
14 steps
Prep:2h 30minCook:18min
Focaccine aka Mini Focaccia! These are so crunchy on the exterior and squidgy/soft in the middle. The beauty here is you can try a ton of different flavour combos in one batch - a great way to taste test before you commit an entire tray of focaccia to one flavour. Serve alongside a gorgeous summer salad, a warming bowl of soup or simply add in some fillings to make the most delicious little sandwich sliders. It's also perfectly acceptable to enjoy them just as it is, though... be warned...the crunch factor will have you reaching for way more than one!
Updated at: Sun, 22 Oct 2023 14:48:23 GMT
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Ingredients
20 servings
1 batchsourdough focaccia
overnight, same - day or, see my whisk profile or the lace bakes community on whisk for recipes
Extra virgin olive oil
to line tin and drizzle
flaky sea salt
12 portionmuffin tin
Standard, metal, nonstick
Topping ideas
Instructions
Note on portion size!
Step 1
A full batch of focaccia will yield about 19/20 focaccine. If that’s too many, you can easily halve the recipe if you’d only like ten. Or you can make the full batch of dough, use ten for mini focaccias and proof/bake the other half of the dough in a smaller focaccia tray/loaf tin.
Step 2
Prepare the focaccia dough as instructed in the recipe. The method will change at the point where it’s time for the focaccia dough to be transferred into the tray for its final proofing time.
Step 3
Instead of lining and oiling the tray, you’re going to liberally brush each compartment of the muffin tin with extra virgin olive oil. A teaspoon of olive oil in each helps to ensure these won’t stick!
Step 4
Now, gently tip your dough onto a lightly oiled surface. Using a dough cutter or knife, cut the focaccia dough into 50g portions (I weigh them using my digital scale). Plop each dough blob into an oiled compartment.
Step 5
Cover muffin tin with another tray (inverted) and let proof for about 1.5 hours. The dough will have puffed up to the top of the compartment. If you’re using the same-day focaccia dough, this may only take an hour - there is more yeast in that dough and it’s not been refrigerated so it will rise more quickly.
Step 6
While the dough is proofing, prepare your toppings. Slice the cherry tomatoes, peppers, onions, olives, pickled jalapeños, potatoes…shred some cheese if you wish. Get your olive oil and flaky sea salt ready. The beauty here is you can try a ton of different flavour combos in one batch - a great way to taste test before you commit an entire tray of focaccia to one flavour!
Step 7
Preheat oven to 220C/430F. Place rack in bottom position of oven - this helps the base of the focaccine to get crispy and prevents the toppings from burning.
Step 8
Drizzle the dough with a little olive oil and then dimple it using two oiled fingers (dimple 3-4 times for each compartment).
Step 9
Now add the toppings onto the dimpled dough. Really shove the toppings into the dough as the focaccine will dome as they bake and the toppings can get pushed off. Pushing the toppings deeply into the dough will help to prevent this from happening. Finish with a little more olive oil and flaky sea salt.
Step 10
Bake on lowest rack in oven for 18-20 minutes or until golden.
Step 11
Allow them to cool for 5 minutes in the muffin tin, and then remove to finish cooling on a rack. This helps to keep them crispy. The focaccine may need to be pryed/popped out from the muffin tin with a butter knife, particularly if you used any cheese. They should pop right out after some inital coaxing!
Step 12
Serve alongside a gorgeous summer salad, a warming bowl of soup or simply add in some fillings to make the most delicious little sandwich sliders. It's also perfectly acceptable to enjoy them just as it is, though... be warned...the crunch factor will have you reaching for way more than one!
Step 13
If you would like to enjoy these later, then remove from muffin tin after a few minutes and allow to cool on a cooling rack. These can be stored in a plastic zip top bag and reheated in the oven (10 mins at 185C/365F) /airfryer (2 mins on high) on demand.
Step 14
If you wish to freeze them, let them cool completely before placing them into a freezer bag. Remove when needed, place on baking tray and cover with foil. Bake at 185C/365F for ten minutes with foil on, then remove foil for further 4-5 minutes so they can get nice and crispy again. They'll be as good as new!
Notes
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