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).

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!