Full disclosure: if you’re in search of a more traditional focaccia, this is not it!
Cocktail Party-Sized Focaccia Bites
If you’re looking for a small bite of focaccia with tons of flavor, well, then you’re in the right place.
As you know, I’m always game to entertain and love everything about a good cocktail party from the chic decor to the classic cocktails. But it’s the small bites and appetizers that get me every time.
So this is delicious focaccia in bite-sized form.
Our Bite-Sized Twist On Focaccia
While traditional schiacciata all’uva is made by layering the traditional unsalted Tuscan focaccia with grapes and some sugar, this has a LOT more going on.
This is my cocktail party equivalent schiacciata made in individual bite-sized pieces and topped with one layer of both caramelized onions, grapes, and blue cheese so you can cheer and chow without a prob.
Make-Ahead Focaccia Bites
In the spirit of ease, keep in mind that you can make almost everything — the focaccia rounds and the grape-onion mixture — up to 1 day in advance. That means all you have to do when you want to make them is assemble and bake!
Grape Blue Cheese Mini Focaccia Recipe
For The Mini Focaccia Base:
- 1 pound fresh white or whole wheat pizza dough
For The Sauteed Thyme Onions:
- 1 tablespoon extra-virgin olive oil plus more for brushing the dough
- 1 medium red onion halved then thinly sliced into half moons
- Kosher salt and Freshly ground black pepper
- 1 tablespoon fresh thyme leaves roughly chopped
For Mini Focaccia Assembly:
- 1 1/2 cups red grapes halved (can substitute Concord grapes or blueberries)
- 2 ounces Gorgonzola dolce or other mild blue cheese crumbled
- Maldon sea salt or other flaky sea salt, for garnish
- Shape The Mini Focaccia: Using a lightly floured rolling pin or your hands, shape the dough into a 1-inch thick circle. If the dough won't hold its shape, let it rest for 10 minutes before proceeding. Once the dough is rolled out, use a biscuit cutter or an overturned glass with a 2-inch diameter to cut the dough into 12 rounds. On a lightly floured surface, use your lightly floured hands to shape each into a 2 1/2 to 3-inch round. Brush off any excess flour then lightly brush each round with olive oil then cover with a damp cloth and set aside in a warm place to rise, at least 20 minutes.
- Make The Sautéed Thyme Onions: Meanwhile, heat the 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the onions and a pinch of salt and grinding of fresh pepper.Stir to coat onions then cook, stirring rarely, over medium-low heat until onions are golden brown and soft, about 20 minutes. Stir in thyme then continue to cook until onions are deep brown. Stir in grapes and coat with onion mixture then remove from heat. TIP: The onions can be made up to three days ahead of time. Store refrigrerated in an airtight cotnaine until ready to use.
- Bake The Mini Focaccia: Heat the oven to 400°F and arrange a rack in the middle. Arrange 12 dough rounds on an oiled rimmed baking sheet then press the dough all over with your fingertips to create dimples.Top each round with a spoonful of the grape mixture then divide blue cheese among all 12 rounds. Bake until golden brown and cheese is melted, about 10 to 12 minutes and serve topped with sea salt.TIP: You can shape the mini focaccia up to 8 hours ahead of time. Store refrigerated until ready to bake.