Rosemary and Guanciale Mini Focaccias
- Energy Kcal 179
- Carbohydrates g 22.8
- of which sugars g 1.8
- Protein g 4
- Fats g 7.9
- of which saturated fat g 2.18
- Fiber g 1
- Cholesterol mg 7
- Sodium mg 275
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 18
- Note plus rising/proofing time (about 2 and a half hours)
PRESENTATION
If you’re looking to bring a bit of Liguria to your table, these focaccine with rosemary and guanciale are just the ticket. Really, they are. Fans of a good focaccine recipe will love the blend of crispy edges and tender insides that make these little breads so special. And look, one of the cool things about making Ligurian focaccia is pressing those finger dimples into the dough. Not just for looks—it helps create that perfect texture.
Fresh rosemary isn’t just a garnish here; it fills the kitchen with an aromatic fragrance that seeps into every bite. Honestly, adding guanciale takes things up a notch. This Italian cured pork brings a salty, rich, and slightly smoky taste that turns these guanciale focaccine into something really, really different. While many folks opt for the classic oven bake, letting the dough rise until it’s fluffy and golden, others might try a quicker stovetop version that’s just as delicious. So good!
These rosemary focaccine are often served with olives or cheeses at Ligurian gatherings, turning simple bread into a memorable treat. For real, the savory toppings make them hard to resist straight from the oven. Unlike larger Italian flatbreads, these smaller bites are perfect for snacking, sharing, or as part of a light lunch. People love how the guanciale gets a bit crispy on top, while the rosemary keeps things fresh and herby. I mean, this is a super easy focaccia recipe to experiment with—no need for fancy equipment, just some basic ingredients and a little patience if you opt for the longer rise.
And if you’re feeling adventurous, swapping the guanciale with pancetta or adding extra herbs can give these focaccine a new twist. Pretty simple. Next time you’re craving a taste of Liguria, these mini focaccia bites offer a tasty mix of soft dough, salty pork, and punchy herbs that feel both comforting and delicious. So go ahead, give them a try and enjoy a little slice of Italian tradition right at home. Which is great.
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- INGREDIENTS
- Ingredients for 18 mini focaccias
- Type 0 flour 4 cups (500 g)
- Fresh brewer's yeast 0.4 oz (10 g)
- Water 1 cup (230 g)
- Whole milk ½ cup (100 g)
- Extra virgin olive oil 3.7 tbsp (50 g)
- Sugar 3 ½ tsp (15 g)
- Fine salt 2 tsp (12 g)
- Jowls 4.2 oz (120 g)
- Rosemary 1 sprig
How to prepare Rosemary and Guanciale Mini Focaccias
To prepare the mini focaccias, start by mixing the water and milk together 1. Then pour the flour 2 and the sugar 3 into the bowl of a stand mixer.
and the crumbled yeast 4. Start kneading at medium-low speed with the hook, adding the liquids little by little 5. Always work at low speed 6.
until the dough is smooth and homogeneous 7. Also pour the oil in a thin stream 8, until it is completely absorbed. Finally add the salt 9.
and continue kneading for at least 10 minutes 10. With the help of a bench scraper transfer the dough onto a floured work surface. Give the dough a couple of reinforcing folds 12,
shape it into a smooth ball 13 and transfer it into a previously oiled bowl. Then cover with plastic wrap 14. Let it rise until the dough has doubled in size, about 2 hours 15.
When the dough is ready transfer it to a floured work surface 16. Using the bench scraper, cut pieces of dough of about 50 g (about 2 oz) 17, weighing them on a scale. Round the dough pieces into balls 18,
transfer them onto an oiled tray 19, cover with plastic wrap 20 and let them rise for 20 minutes 21.
After the resting time, flour the work surface again and flatten the balls first with your hands 22 and then roll them with a rolling pin until you get discs of about 3 1/2 inches (9 cm) in diameter, about 3/8 inch (1 cm) thick. Line a baking sheet with parchment paper and lightly oil the base. Place 6 mini focaccias per sheet 23 and, with slightly oiled fingers, make 4 dimples in the center of each mini focaccia 34.
Brush the surface of the mini focaccias with oil 25, add 5–6 small cubes of guanciale and a few rosemary needles 26. Bake in a preheated conventional oven at 392°F (200°C) for 20 minutes on the middle-lower rack. When they are golden and the guanciale is crispy, the mini focaccias are ready. Remove from the oven 27 and enjoy!