Mini Focaccia Loaf Recipe

Activate yeast & mix

In a large mixing bowl, combine warm water (1 3/4 cups), sugar (1 tsp) and instant yeast (2 tsp). Stir and let sit 2–3 minutes until slightly foamy. Add 1/4 cup olive oil and 2 teaspoons sea salt. Add 4 cups all-purpose flour one cup at a time, stirring with a wooden spoon or dough hook until a shaggy, slightly sticky dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low 5–6 minutes). Dough should be slightly tacky but not overly sticky; add up to 2 tablespoons more flour only if necessary.

First rise

Lightly oil a large clean bowl with olive oil. Place dough in bowl, turn once to coat, cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape into mini loaf pan

Gently deflate the risen dough and transfer to a lightly oiled work surface. Shape into a log slightly smaller than a 9x5-inch mini loaf pan (if you have multiple mini loaf pans, divide dough equally; this recipe yields one standard mini loaf-sized focaccia — adjust pan sizing accordingly). Lightly oil the pan, place dough inside, and press it to fill the pan evenly.

Second rise

Cover the filled pan loosely with oiled plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Place bulb on a small piece of foil, drizzle 1 tablespoon olive oil over the exposed cloves, wrap foil to form a pouch and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze out the roasted garlic paste into a small bowl.

Prepare rosemary oil

Finely chop 2 tablespoons fresh rosemary. In a small bowl combine chopped rosemary, 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Stir in the roasted garlic paste and mash with the back of a spoon until evenly incorporated into a spreadable mixture.

Dimple and top dough

When the second rise is nearly complete, use your fingertips to press deep dimples all over the dough in the pan (press to the bottom but do not tear). Drizzle remaining 1 tablespoon olive oil over the dough, then spoon and gently spread the roasted garlic-rosemary mixture across the top, pressing small amounts into several of the dimples so the flavor infuses the crumb.

Bake

Preheat oven to 450°F (230°C) while topping is applied (if not already preheated). Place the pan on the middle rack and bake 18–25 minutes until the crust is golden brown and a thermometer inserted in the center reads about 200–205°F (93–96°C). If using a larger loaf pan or multiple pans, adjust time accordingly; loaf edges should be deep golden.

Cool & remove

Remove focaccia from oven and immediately brush the top lightly with an additional 1 tablespoon olive oil (optional) for sheen. Let cool in the pan 8–10 minutes, then transfer to a wire rack to cool another 10–15 minutes before slicing.

Prepare miso honey butter (optional)

If serving with miso honey butter: in a small bowl, combine 2 tablespoons softened unsalted butter, 1 tablespoon white miso and 1 teaspoon honey. Whisk until smooth and emulsified. Adjust honey or miso to taste. Serve at room temperature alongside warm slices.

Alternative finishes

For olive oil option: pour 2 tablespoons good extra-virgin olive oil into a small bowl and optionally sprinkle flaky sea salt. For salted butter option: serve 2 tablespoons softened salted butter. Offer any of the finishes warm or at room temperature with slices of the focaccia.

Garnish

Scatter a pinch (about 1/2 teaspoon) of flaky sea salt and a few small rosemary sprigs over the top just before serving for aroma and texture.