Easy Rustic Focaccine Quick Mini Focaccia Buns

Introduction

Focaccine are small, pillowy Italian buns that bake fast and pair with almost anything. This quick focaccine recipe uses two flours for structure and a short rise for a speedy, dependable result perfect for busy breakfasts, light lunches, or a seasonal picnic. Ready in about an hour and a half from start to finish, these mini focaccia-style buns deliver warm, olive oil–kissed crusts and a soft crumb.

Why This Recipe Works

• Balanced flour blend: Type 00 and Manitoba give a tender crumb with good strength for shaping.
• Fast rise, big flavor: A single, warm-rise delivers fluffy focaccine without an overnight schedule.
• Versatile and quick: Shape small buns for snacks, or larger ovals for sandwiches in under 90 minutes.

Ingredients

A compact list for speedy preparation measure and have everything ready:

• Type 00 flour: 200 g
• Manitoba flour: 200 g
• Water: 250 g
• Dry brewer’s yeast: 5 g
• Pinch of sugar
• Extra virgin olive oil: 40 g
• Salt: 6 g

Step-by-Step Instructions

Short reformulation: mix, knead, proof, shape, and bake. Follow these clear steps to make tender focaccine that are golden and fragrant.

1. In a small bowl, dissolve dry yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
2. In a large bowl, combine type 00 flour and Manitoba flour. Add the yeast mixture and olive oil.
3. Knead the dough for 8–10 minutes until smooth and elastic.
4. Add salt and knead for another 2 minutes until fully incorporated.
5. Cover the dough and let it rise in a warm place for 1–2 hours or until doubled in size.
6. Preheat the oven to 220°C (425°F).
7. Divide the dough into small portions, shape into small rounds or oval shapes, and place on a baking sheet lined with parchment paper.
8. Brush tops lightly with olive oil and let rest for 10–15 minutes.
9. Bake for 12–15 minutes until golden brown.
10. Remove from oven and let cool slightly before serving.

Tips & Tricks

• Use a warm (not hot) water to activate yeast about 95°F/35°C feels comfortably warm to the wrist.
• Avoid overflouring when shaping to keep each focaccine soft inside.
• Brush with a little more olive oil right after baking for an extra glossy finish.

Ingredient Swaps

• For dairy-free or plant-based needs, keep the recipe as-is no dairy required.
• If you don’t have Manitoba flour, use 400 g type 00 or bread flour, but expect slightly different chew.
• Use vegetable-based oil if you prefer a neutral taste instead of extra virgin olive oil.

Healthy Option

• Add 1–2 tablespoons of ground flaxseed or 20 g of whole-wheat flour to the dough for extra fiber.
• Top with chopped rosemary and a sprinkle of sea salt instead of heavy toppings to keep calories moderate.

Pairings & Serving Suggestions

• Serve warm with marinated olives, ricotta, or a simple herb-infused olive oil for dipping.
• Turn slightly larger focaccine into mini sandwiches with grilled vegetables and hummus.
• Great alongside soups, salads, or as part of a brunch board.

Nutrition & Health Benefits

• Olive oil provides heart-healthy monounsaturated fats and adds flavor without heavy calories.
• Using a mix of flours can improve texture while allowing for partial whole-grain swaps to boost fiber.
• Homemade focaccine let you control salt and oil amounts compared with many store-bought options.

Hosting & Presentation Tips

• Arrange focaccine on a wooden board, scatter fresh herbs (rosemary or thyme), and place small bowls of dipping oil and olives for a rustic display.
• Warm just before guests arrive and serve in a cloth-lined basket to keep them soft and inviting.

Personal Closing Thought + Call-to-Action

These quick focaccine are proof that simple ingredients and a little kneading produce impressive results. Try shaping different sizes to discover your favorite snack-to-meal ratio, and share a photo if you make them I’d love to see your variations!

FAQ

Conclusion

For more variations on small focaccia and technique tips, check this detailed guide to Focaccine – Apron & Whisk. If you want inspiration for mini focaccine buns and picnic-style serving ideas, see Mini Focaccine Buns – Italian Picnic Bread – My Italian Flavors.

Easy Rustic Focaccine — Quick Mini Focaccia Buns

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Pin Recipe

Pin Recipe

Quick and easy focaccine buns using a blend of flours for a soft texture, perfect for breakfasts or picnics.

• Total Time: 90 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• Type 00 flour: 200 g
• Manitoba flour: 200 g
• Water: 250 g
• Dry brewer’s yeast: 5 g
• Pinch of sugar
• Extra virgin olive oil: 40 g
• Salt: 6 g

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Instructions

1. Dissolve dry yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
2. In a large bowl, combine type 00 flour and Manitoba flour. Add the yeast mixture and olive oil.
3. Knead the dough for 8–10 minutes until smooth and elastic.
4. Add salt and knead for another 2 minutes until fully incorporated.
5. Cover the dough and let it rise in a warm place for 1–2 hours or until doubled in size.
6. Preheat the oven to 220°C (425°F).
7. Divide the dough into small portions, shape into small rounds or oval shapes, and place on a baking sheet lined with parchment paper.
8. Brush tops lightly with olive oil and let rest for 10–15 minutes.
9. Bake for 12–15 minutes until golden brown.
10. Remove from oven and let cool slightly before serving.

Notes

Use warm water (~95°F) for yeast activation. Brush more olive oil after baking for a glossy finish.

• Author: Chef Hanna
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bun
• Calories: 180
• Sugar: 1g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg