Focaccine
Focaccine are Italy’s favorite little focaccias. Soft, fluffy, and perfect for snacking! Topped with cherry tomatoes, olives, and oregano, they’re simple yet full of flavor.
10 focaccine
Ingredients
- 2 ⅔ cup all-purpose flour
- 2 teaspoons instant yeast
- 1 cup lukewarm water
- 4 Tablespoons extra virgin olive oil
- 1 ½ teaspoon sugar
- 1 teaspoon table salt
For toppings
- 3 cherry tomatoes (halved)
- 6 green olives (pitted)
- oregano (as needed)
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon salt
Instructions
- In a stand mixer with a dough hook, combine all dough ingredients. Knead until smooth and soft.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 2 hours or until doubled in size.
- Transfer the dough to a lightly floured surface. Gently press down on the dough with your hands to deflate it, then use a rolling pin to roll it out to ¼-inch thick.
- Cut out 3-inch circles and place them on a baking sheet. Gather scraps and repeat to make more.
- Cover loosely with plastic wrap and let rest for 30 minutes.
- Mix 1 Tbsp olive oil, 2 Tbsp water, and ½ tsp salt to make a brine. Set aside.
- Once the dough is puffy, brush with the brine, then arrange the cherry tomatoes, olives, and oregano on top.
- Lightly oil your fingers and press dimples into the dough.
- Preheat the oven to 360°F (180°C) and bake for 20-25 minutes or until golden brown.
- Transfer to a cooling rack. Enjoy warm or store for later.
Tips & Notes
- Use high-quality extra virgin olive oil for the best flavor.
- If kneading by hand, work the dough for about 10 minutes until smooth and elastic.
- Let the dough rise fully—this makes the focaccine soft and airy.
- Experiment with toppings! Try rosemary, flaky salt, or caramelized onions.
- Storage: Keep at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to a month. Reheat in the oven at 300°F (150°C) for a few minutes if needed.
Nutrition
Calories: 150kcal