Focaccia Mini Breads {Red Onion, Sea Salt & Rosemary + Stilton, Thyme & Garlic}

Bread Recipe for Mini Focaccia: Focaccia toped with Rosemary, Onion & Sea Salt + Stilton, Garlic & Thyme

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Focaccia is an Italian style of bread made with olive oil. The beauty of them is that you don’t need a loaf tin and they are honestly fool proof to make. The combination of toppings is endless! These go very well with juicy Piedmont roasted peppers (these here). Oh! And super quick to make as well!


  • Difficulty: Medium
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12 oz (350 g) plain white flour, plus a little extra for dusting
½ level teaspoon salt
2 level teaspoons dry active yeast
1½ tablespoons extra virgin olive oil
7 ½ fl oz of warm water

For the Red Onion, Sea Salt & Rosemary Topping:
¼ red onion sliced into small strips
1 tbsp of fresh rosemary leaves
½ teaspoon sea salt
1 tablespoon olive oil

For the Stilton, Thyme & Garlic Topping:
2 tbsp of stilton cheese, crumbled
1 tbsp of fresh thyme leaves
1 garlic clove cut into thin strips
1 tablespoon olive oil

Sift the flour and salt into a large mixing bowl.
Now add the the yeast and mix it in.
Add 7½ fl oz of warm water and 1½ tablespoons of olive oil into the mix.
Knead the dough until it leaves the sides of the bowl clean. You can do this by hand (about 10 minutes) or use a dough hook (about 3).
If it’s too dry, add a few drops of water.
When the dough feels very bouncy and elastic, cover it with plastic wrap and leave in a warm place until it has doubled in size (about 1½ hours).
Once it has risen and doubled in size, turn the dough out onto a work surface and knead it again for 2-3 minutes.
Slice the dough evenly into quarters.
Flatten each quarter into a sort of round or oval shape.
With your fingers, push the toppings into the 4 dough pieces.
2 dough portions will have the red onion, sea salt and rosemary toppings split between them.
The remaining 2 portions will have the stilton, thyme & garlic toppings split between them.
Brush all four with olive oil.
Cover with a damp cloth or damp kitchen paper and leave the dough to puff up again for 30 minutes.
In the meantime, pre-heat the oven to 375°F.
Once the breads have puffed up, bake them in the oven for about 15 minutes or until they edges are golden.
Cool on a wire rack and serve warm.

Adapted from Delia Smith’s Summer Collection.
These are the ideal accompaniment to my Piedmont Roasted Peppers (recipe here).

© 2014-2015 Caroline’s Family Kitchen and


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