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Mini Focaccia with Tomatoes and Green Olives

Makes 12 mini focaccia

7¼ hours 40 minutes active

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This recipe recreates the light, open-crumbed focaccia we ate at Panificio Fiore in Bari, Italy, but in breads that are individually sized. To achieve that unique texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible. Instead, the dough is gently scooped into oiled muffin cups; gravity settles it into an even layer. A baking steel or stone, heated for at least an hour prior to baking, is essential for developing golden brown bottom crusts. Castelvetrano olives are a mild, meaty, generously sized variety from Sicily; if they’re not available, any large, plump green olive will do. If desired, serve the mini focaccia with extra-virgin olive oil for dipping.

Makes 12

mini focaccia


Don't disturb the dough during its rise. And when transferring the dough to the baking pan, handle it gently. The goal is to retain as much gas in the dough as possible so the focaccia bake up with an airy texture.

7¼ hours

40 minutes active


  • 502

    grams (3⅔ cups) bread flour

  • 5

    teaspoons instant yeast


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Kathy M.
February 24, 2024
Good in the end
This recipe took a lot of time, still haven’t decided if I will make it again. Ended up with much more batter than would fill the muffin tin, the recipe said a standard tin but think it needed a larger one. The end result was delicious but felt it needed a little more salt in the dough.