These Mini Rosemary Focaccia breads are soft, fluffy, and golden, baked perfectly in the Meyer 6 Cup Deep Nonstick Muffin Tray. Thanks to the high-quality nonstick surface, the focaccia releases easily without any greasing, making baking and cleanup effortless.

What is Mini Focaccia?

Mini Focaccia is a portioned version of the classic Italian flatbread, baked in individual moulds instead of a large tray. This method gives crisp edges, a soft centre, and beautiful shape ,perfect for serving or plating.

Main Ingredient of Mini Rosemary Focaccia:

1. Warm water – ¾ cup
2. Sugar – 1 tsp
3. Active dry yeast – 2 tsp
4. All-purpose flour – 2½ cups
5. Olive oil – 3 tbsp
6. Salt – 1 tsp
7. Fresh rosemary – 1½ tbsp (chopped)

For Garlic Rosemary Butter:

1. Butter – 3 tbsp
2. Garlic – 3 cloves (finely chopped)
3. Fresh rosemary – 1 tsp (chopped)

What Is So Special About Mini Rosemary Focaccia?

Baking focaccia in a nonstick deep muffin tray creates evenly baked, individual portions with crisp sides and soft centres—without the need for greasing. The garlic rosemary butter brushed on top adds aroma and richness.

Quick and Easy Mini Rosemary Focaccia:

This focaccia requires minimal shaping, no pan greasing, and bakes quickly—making it both beginner-friendly and mess-free.

Meyer Bakemaster 6 Cup Deep Muffin Pan

How to make Mini Rosemary Focaccia

1. In a bowl, mix warm water, sugar, and yeast. Let it rest for 5–10 minutes until frothy.

2. Add all-purpose flour, salt, olive oil, and chopped rosemary. Mix to form a soft, slightly sticky dough.

3. Knead lightly until smooth. Cover and let the dough rise until doubled in size.

4. Divide the dough evenly and place into the Meyer 6 Cup Deep Nonstick Muffin Tray.
   No greasing required due to the nonstick coating.

5. Drizzle olive oil on top and gently dimple the dough with your fingers. Rest for 15 minutes.

6. Bake in a preheated oven at 180°C for 18–22 minutes, until golden and cooked through.

7. Melt butter with garlic and rosemary. Brush generously over the hot focaccia as soon as it comes out of the oven.

Expert Tips

1. A slightly sticky dough gives softer focaccia.

2. Brushing garlic butter while hot helps it absorb better.

Recipe Card

Mini Focaccia

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Category

Bread

Servings

6

Prep Time

1 hour 5 minutes

Cook Time

18 minutes

Calories

220

Soft mini rosemary focaccia baked in a nonstick muffin tray and finished with garlic rosemary butter—no greasing required and easy release every time.

Author:

Samridh

Ingredients

Garlic Rosemary Butter

• Butter – 3 tbsp

• Garlic – 3 cloves

• Rosemary – 1 tsp

• Warm water – ¾ cup

• Sugar – 1 tsp

• Active dry yeast – 2 tsp

• All-purpose flour – 2½ cups

• Olive oil – 3 tbsp

• Salt – 1 tsp

• Fresh rosemary – 1½ tbsp

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Directions

1. Activate yeast with warm water and sugar until frothy.

2. Mix flour, salt, olive oil, and rosemary to form a soft dough.
3. Let dough rise until doubled.
4. Divide dough into the Meyer 6 Cup Deep Nonstick Muffin Tray (no greasing needed).
5. Dimple, drizzle olive oil, and rest briefly.
6. Bake at 180°C until golden.
7. Brush hot focaccia with garlic rosemary butter.

Recipe Note

Do not overfill the muffin cavities to allow proper rising. Serve warm for best texture and flavour.