bocados de focaccia
Focaccia bites

Focaccia bread is a flat oven-baked Italian bread, which is usually seasoned with olive oil and salt, and sometimes herbs. This time I wanted to give a different twist to this classic italian recipe, so I chose to present my focaccia inside cupcakes cases. These focaccia bites are an idealsnack for parties. They can be prepared in advance, frozen, and then reheated in the oven in about 10 minutes.

Focaccia bites
Focaccia bites

{Focaccia bites}

Preparation time: 15 min (plus resting time)

Cooking time: 15 min

Yield: 24 bread shots

Rating 5 average value 1


  • 500 g strong white wheat flour
  • 25 g fresh yeast
  • 300 g water
  • 50 g extra virgin olive oil
  • 10 g salt
  • 1 tbs powdered garlic
  • 2 tbs oregano
  • 50 g chopped black olives
  • 50 g chopped green olives
  • 50 g chopped bacon


  1. Rub the yeast into the flour using your fingertips as if making a crumble. Add the salt, water, olive oil, garlic and oregano. Mix the ingredients for 2-3 minutes until the dough starts to form
  2. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
  3. knead the dough for 5-10 minutes more or until the dough is soft, pliable, smooth and slightly shiny. Put the dough into a lightly floured bowl and cover with a cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
  4. Take the dough out of the bowl, deflate it by touching lightly. Add chopped olives, and bacon. Mix well. Grease your hands with olive oil, cut the dough into 24 pieces, and roll each of them into a ball.
  5. Place the balls on cupcakes cases and let them rise for 30-45 minutes more
  6. Preheat oven to 400 º F. Brush the balls with extra
    virgin olive oil, and bake for 15 minutes.
  7. You can serve them warm or cold


If this is the first time you knead a dough, you might want to watch this video before starting. These focaccia bites can be frozen, and then reheated in the oven for a few minutes

Source:”Comer bien” magazine and “Dough” by Bertinet