These Tiny Japanese Focaccias Became My Favorite Little Treat

Even an everyday focaccia can feel a little special just by changing its shape. This time, I baked small focaccias in a muffin pan. You might be wondering, “Why a muffin pan?” I love traditional large focaccia too, but there’s something so charming about these tiny ones lined up side by side. Watching each one slowly rise in the oven somehow makes my heart feel a little excited. Using a muffin pan gives them a soft, rounded shape naturally, without any complicated shaping. And because the dough stays neatly in place, they feel a little easier and more approachable to make at home. Soft bread with the gentle aroma of olive oil. Because the recipe is simple, it makes me want to slow down and enjoy the fresh-baked warmth even more. Their small size makes them perfect alongside a bowl of soup, or whenever you want a little bite of something comforting. And somehow, seeing them bake side by side makes an ordinary day feel just a little more special. In the middle of busy everyday life, a small moment of comfort and freshly baked warmth. Homemade with love by Yoshi. I ngredients (6 mini focaccia) 230 g bread flour 175 ml water 5 g sugar 2 g dry yeast 2 g salt 1 tbsp olive oil Toppings olive oil sea salt herbs (such as rosemary), optional