Mini Rosemary Focaccia are the most perfect and delicious serving size of focaccia ever! These little masterpieces were once a creative thought brought now to reality! Using my bread maker version of Rosemary Focaccia Bread, I converted it to a stand mixer/dough hook version with success. Even though the process is a bit lengthy, I so worth it! There’s a lot of down time while it’s rising, so you can be productive with other tasks, like making some Crushed Tomato Basil Soup , Herb Dipping Oil or maybe some fresh Pesto to go with these. Perhaps a pasta dish including some Classic Marinara Sauce may be what you desire.
The Dough:
Whisk the yeast and sugar into the warm water and let it stand for about 10 minutes. The top should appear foamy. Combine the flour, either bread or all-purpose, and salt into the stand mixer; create a well in the center and pour in the yeast mixture.
Using the dough hook, blend together on LOW, then increase the speed to MEDIUM for a couple of minutes. Continue to knead the dough with the dough hook for about 5-6 minutes.
Put the dough onto a floured surface and knead with your hands for about another minute.
The Rise:
Place the dough into an oiled glass bowl and roll over so all surfaces are coated. Cover with a towel and let it double in bulk This may take up to 2 hours. One of my favorite tricks to decrease the rise time is to place a glass measuring cup filled with water in the microwave and heat it to a boil. Place the covered bowl in the microwave; leave it in the closed humid environment for about an hour. Proceed with the recipe once doubled.
Making the Rolls:
Punch down the dough. Using a large scoop, create the little mounds of dough.
Place the dough onto a couple of your fingers and smooth out the top of the dough by stretching it down using your other hand. Flip it over and pinch/twist the ends together Place the pinched ends down onto parchment paper. Cover and let it rest/rise for about an hour.
Using a small wooden spoon, poke one whole in the center and four around the edges like that on dice, Brush generously with olive oil to fill in holes and all surfaces as shown. Sprinkle with salt and finely chopped rosemary.
Baking the Minis:
Bake at 425 degrees for 18-22 minutes. The tops should be slightly golden. The tops and bottoms should sound somewhat hollow when tapped. The aroma is incredible! Let it cool slightly on then pan, then slide them out of the pan and onto the cooling rack by gently pulling on the parchment paper.
Next, pull out the parchment paper leaving the bread only on the rack. These are touching so until you pull apart the rolls, they will stay intact.
Serving Suggestions:
These are fabulous with Herb Dipping Oil.
You can even spread it with Pesto for a fabulous appetizer.
This Mini Rosemary Focaccia is a perfect side for a pasta meal! Just give it a try! Store any leftovers in a Ziploc bag.
Mini Rosemary Focaccia
Ingredients
Bread
- 1 c plus 3 T hot water-(115 degrees)
- 2 1/4 t yeast
- 1 t sugar
- 3 c bread flour or all-purpose
- 3/4 t salt
Topping
- 1/4 c extra virgin olive oil
- 1 t Kosher salt
- 1 T finely chopped rosemary leaves or more, if desired
Instructions
- Whisk yeast and sugar into hot water and let it sit for 10 minutes; it should be foamy if the yeast is good.
- Blend salt into flour in the mixing bowl. Make a well in the center and pour in the yeast mixture.
- Using the dough hook attachment, begin to blend them together on low, then increase speed to medium for a couple of minutes.
- Continue to knead with the dough hook for about 5-6 minutes.
- Remove dough to a lightly floured surface and knead with your hands for about another minute.
- Oil a glass bowl and place dough, top down, and roll over so it then faces up. Cover with a towel and let it rise for about 2 hours or until doubled in bulk.
- Punch down and use a large scoop to measure out rolls. Place on a rimmed baking sheet lined with parchment paper.
- Place your finger through the bottom and smooth out the top of the roll. Turn over and pull end pieces together and twist. Place back on the pan right side up and space them about an inch apart. Cover and let them rise until about double in size. This should probably be about an hour, but may be longer if your kitchen is chilly.
- Preheat oven to 425 degrees.
- Using the end of a wooden spoon, or other similar device, poke 5 indentations into each. Drizzle olive oil over the holes and brush over to help the oil fill the holes and cover the exterior of each roll.
- Sprinkle with the salt, then the finely diced rosemary. Bake for about 18-22 minutes or until tops are golden and sound hard when tapped.
- Remove from pan to a cooling rack. Enjoy!
