A simple guide to prepare mini focaccia using focaccia dough, with tips on toppings and baking. Each mini focaccia is made by placing dough into a muffin tin and baking until golden.
1: Prepare focaccia dough according to recipe instructions up until the point where it’s time to transfer to baking tray.
2: Oil muffin tin liberally with extra virgin olive oil.
3: Place 50g focaccia dough in each compartment.
4: Cover with an inverted tray and let proof at room temperature for 1.5 hours.
5: Prepare toppings.
6: Preheat oven to 220C/430F.
7: Dimple dough using two oiled fingers (dimple 3-4 times for each compartment).
8: Add toppings of choice and press them in well.
9: Finish with a little more olive oil and flaky sea salt.
10: Bake for 18-20 minutes on the lowest rack until golden.
11: Pry out of the tin with a knife if needed, especially if using cheese.
