Mini Focaccia Pizza

Mini sourdough focaccia pizzas are small, individually sized versions of traditional focaccia bread topped with various ingredients making them personal pizzas! These are fun for the family and perfect for sharing.

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❤️ Why You’ll Love Mini Focaccia Pizzas

My focaccia pizza recipe is one of the most popular recipes on my website to date, and for good reason! So, I figured, why not make a miniature version that the whole family would love and be able to customize. This is great for appetizers, potlucks and kid’s tables. The total package, delicious and practical!

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter serves as the leavening agent to the dough. Feed it in the morning and assemble your dough at night when it’s at its peak.

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All-purpose flour – Organic, unbleached all-purpose flour.

Water – Room temperature filtered water.

Honey – For just a touch of that pizza dough sweetness.

Olive oil – Good quality olive oil.

Salt – I use pink Himalayan salt in my recipes but use what you have on hand.

Marinara Sauce – Or a half cup of your favorite pizza sauce.

Mozzarella – I used fresh mozzarella pearls that I found in the cheese/ charcuterie section of my local grocery store and loved how it turned out! If you can’t find mozzarella pearls, chop some fresh mozzarella.

Pepperoni – I like the change of texture and flavor of pepperoni on pizza, you can use your favorite kind or leave it out entirely.

👩‍🍳 How to Make Mini Focaccia Pizzas

In the morning, feed your starter.
In the afternoon when your starter has peaked, assemble your focaccia dough.
Using your kitchen scale, mix together your bubbly starter and water until the starter has dissolved and turned into a milky liquid. Add in the honey, flour, salt, and olive oil and mix everything together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for one hour.
After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.
After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
In the morning, turn your dough over onto a clean work surface
Use your bench scraper (or large knife) to separate your dough into 12 equal pieces. This doesn’t have to be perfect, but if you’re using a scale, they would be about bout 80 grams each.
Oil each well of the muffin tin and place your Focaccia dough into each well.
Preheat oven to 450 degrees
Cover and let rest for one hour, until the dough is risen and puffy.
After rising, place your toppings on top of the dough. (marinara sauce, mozzarella cheese, pepperoni and seasonings)
With oiled fingers, dimple the top of the dough while pushing the ingredients into the dough for optimal flavor.
Bake at 450 for 30-35 minutes.
Remove from the oven and let cool before serving with an extra side of marinara and some butter!

🪄 Tips and Tricks

Flavorful Dough: Consider adding herbs (like rosemary or garlic powder) directly into the dough for extra flavor.
Crispy Base: For a crispier base, pre-bake the dough for about 5 minutes before adding toppings.
Variety: You can make a variety of mini pizzas with different toppings and styles to suit everyone’s preferences.
Baking Surface: Use a baking stone or a sheet pan lined with parchment paper for an even bake.
Freezing: Mini focaccia pizzas can be made ahead and frozen. Assemble them without baking, freeze them on a baking sheet, and then transfer them to freezer bags once solid. You can bake them directly from frozen when you’re ready to enjoy.
Serve with Dipping Sauces: Serve mini focaccia pizzas with dips like marinara, pesto, or garlic butter for an extra treat.

🗒 Variations

We love focaccia here, and I think pizza is the perfect kind for the summer season. Focaccia is fun and delicious either way because if you have a good base dough, you really can use whatever toppings you like! But with the mini focaccias, it’s perfect for gatherings and pot lucks!

Check out some of these other focaccia breads that I know you’ll love.

🗒 Substitutions

Substitute all-purpose flour with whole wheat flour, gluten-free flour blend, almond flour, or oat flour.
Use mozzarella, cheddar, provolone, goat cheese, or dairy-free cheese alternatives.
Instead of pizza sauce, try pesto, olive tapenade, or barbecue sauce.
Use turkey pepperoni, diced cooked chicken, prosciutto, or omit meat for a vegetarian option.

🗒 Best served with

Salads and Sauces

Arugula Salad: A simple arugula salad with lemon vinaigrette adds a fresh, peppery contrast.
Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze complement the flavors of the pizza.
Caesar Salad: A classic Caesar salad with romaine, croutons, and parmesan offers a creamy side.
Marinara Sauce: Serve a side of warm marinara sauce for dipping.
Pesto: A basil pesto dip adds a flavorful twist.
Garlic Aioli: Creamy garlic aioli enhances the breadiness of the focaccia.

👝 How to Store Leftovers

Cool Completely: Allow the mini focaccia pizzas to cool completely at room temperature. This prevents moisture buildup and sogginess.
Wrap Individually: Use plastic wrap or aluminum foil to wrap each mini pizza individually. This keeps them protected and helps to prevent them from drying out.
Store in an Airtight Container: Alternatively, you can place the wrapped pizzas in an airtight container. This added layer of protection helps to keep the moisture in while preventing exposure to air.

🤔 Common Questions

Do I have to use a muffin tin?

No! This recipe can make one large focaccia pizza, two sandwich focaccias, 6 mini loaves or 12 “pizza bite” focaccias.. So very versatile and easy to get creative!

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