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.