These adorable, flavor-packed focaccia are so easy to make and are fully customizable! I chose traditional pizza toppings, but these would also be great with olives and garlic butter, cheese and herbs, or even stuffed with Nutella or chocolate!
I started with my favorite focaccia recipe, which I let sit in the fridge overnight. I brought the dough up to room temperature about an hour before I made the mini focaccia.
To make these:
Start by oiling a muffin tin. I used the dough that I had leftover after making my sheet pan pizza the night before, so I only made 5 for us to snack on before dinner
Add about 45 grams of dough to each well of the muffin tin. Using a kitchen scale is very helpful for this part!
Next, top each dough ball with 1-2 tsp of pizza sauce, followed by 1 tsp of avocado oil.
Tear up some fresh mozzarella and add a few pieces to each dough ball before using two fingers to push all of the toppings into the dough.
Top with a shredded cheddar cheese blend before baking at 425F for 15-20 minutes.
When the focaccia is out of the oven, allow it to rest in the pan for 10 minutes before transferring to a rack to cool completely.
Mini Pizza Focaccia
Ingredients
- 4 cups all purpose flour
- 1 packet 2 1/4 tsp rapid rise yeast
- 2 tsp salt
- 2 cups lukewarm water
- 1/4 cup avocado oil
- 1/3 cup pizza sauce
- 1 container mozzarella balls
- 1/2 cup shredded cheddar blend
Instructions
- Mix together the dough ingredients the night before or at least 4 hours before you would like to make your focaccia.
- Cover with plastic wrap or a damp towel and place in the refrigerator for the overnight rise or on the countertop for the quick rise version.
- When you are ready to bake, add 2 tsp of oil to each well of a muffin tin.
- Add 45g of dough to each well before topping with 2 tsp of pizza sauce and 1 tsp of avocado oil.
- Add a few pieces of mozzarella to each dough ball before using two fingers to push the ingredients into the dough (similar to dimpling a tray of focaccia).
- Top with the shredded cheese and bake at 425℉ for 15-20 minutes.
- Cool in the pan for 10 minutes before using a fork to gently lift the mini focaccia out of the pan and onto a rack to cool completely!
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