Recipes › Appetizer › Italian Focaccia Bites Recipe

Italian Focaccia Bites Recipe

Recipe by Pedro M. A. Neves

Italian focaccia bites are crispy-edged, pillowy bread morsels topped with rosemary, sea salt, and olive oil—a beloved appetizer served throughout Italy. These handheld pieces capture the essence of traditional focaccia in an elegant, shareable format. Perfect for entertaining or as an antidote to bread cravings, they deliver authentic Mediterranean flavor in every bite.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 7g (2.25 teaspoons) instant yeast
• 10g (2 teaspoons) salt
• 350ml (1.5 cups) warm water
• 60ml (4 tablespoons) extra virgin olive oil, divided
• 15ml (1 tablespoon) fresh rosemary leaves, finely chopped
• 8g (1.5 teaspoons) fleur de sel or coarse sea salt
• 5ml (1 teaspoon) freshly ground black pepper

Instructions

1. In a large bowl, combine flour, instant yeast, and salt. Whisk together until evenly distributed.

2. Add warm water and 30ml (2 tablespoons) olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy, wet dough forms.

3. Transfer dough to a work surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not stick excessively to your hands.

4. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature for 60 minutes until doubled in volume.

5. Preheat oven to 220°C (425°F). Oil a 30cm × 20cm (12 × 8 inch) rectangular baking pan generously with remaining 30ml (2 tablespoons) olive oil.

6. Transfer risen dough to the oiled pan. Using oiled fingertips, gently press and stretch dough to fit the entire pan, creating dimples across the surface.

7. Sprinkle dough generously with chopped rosemary, fleur de sel, and black pepper, distributing evenly across the surface.

8. Bake for 20-25 minutes until the top is golden brown and the edges are crispy and pull away slightly from the pan sides.

Substitutions

• For gluten-free: substitute all-purpose flour with a 1:1 gluten-free bread flour blend; rest dough 15 minutes longer.
• For whole wheat: replace 150g all-purpose flour with whole wheat flour; dough may require an additional 30ml water.
• For dairy-free toppings: use nutritional yeast as garnish alongside salt and herbs (this recipe is naturally dairy-free).
• For vegan: all ingredients are vegan; optionally top with caramelized onions or sun-dried tomatoes.

Tips

• Use warm water (32-40°C / 90-104°F) to activate yeast; water that is too hot kills the yeast, while cold water slows fermentation.
• Cut focaccia into 24 equal bites (approximately 5cm × 4cm / 2 × 1.5 inches) using a sharp serrated knife or pizza cutter after cooling slightly.
• For extra flavor, infuse the olive oil with garlic cloves for 5 minutes before pouring into the pan—remove cloves before baking.
• Store leftover bites in an airtight container at room temperature for up to 2 days; reheat in a 180°C (350°F) oven for 5 minutes to restore crispness.

Focaccia originates from Liguria in northwestern Italy and has been produced since Roman times as a humble peasant bread. Historically prepared as thick, oily flatbread topped with whatever local ingredients were available, focaccia evolved into a celebrated antipasto throughout Italy, with regional variations featuring different toppings, herbs, and preparation methods.

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