Mini Brie Focaccia

This mini Brie focaccia combines the rustic charm of homemade rosemary bread with the luxurious creaminess of melted Brie and a drizzle of honey. The result is a soft, golden focaccia that’s slightly sweet, deeply savory, and perfect for sharing. I find it’s the kind of appetizer that feels both elegant and cozy—ideal for entertaining or as a special weekend bake.

Why You’ll Love This Recipe

I love how this focaccia brings together simple ingredients into something that feels indulgent. The mini rounds of Brie melt beautifully into the bread, creating creamy pockets that contrast perfectly with the chewy, olive oil-rich crumb. A drizzle of honey at the end adds a subtle sweetness that balances the rosemary and salt. I also appreciate that the dough is easy to make in a single day, with just a bit of patience during the rise. Whether I serve it warm with fig jam or plain alongside a glass of wine, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the focaccia dough:

• 2 cups (250 g) bread flour, spooned and leveled
• 7/8 cup (210 g) lukewarm water (about 105°F)
• 1 teaspoon (3.5 g) instant yeast
• 1/2 tablespoon olive oil
• 1/2 teaspoon honey or white sugar
• 3/4 teaspoon fine table salt

For the pan:

• 1 tablespoon olive oil

For topping before baking:

• 5 mini Brie cheese rounds (about 125 g total)
• Coarse salt
• Fresh rosemary leaves

For topping after baking:

• Runny honey, for drizzling

Directions

1. In a large bowl or the bowl of a stand mixer, I mix together lukewarm water, yeast, olive oil, honey, and salt. Then I add the flour and stir until combined. The dough will be sticky, which is exactly how I want it.
2. I cover the bowl with a tea towel and let the dough rest for 15 minutes. Then I stretch and fold the dough a few times to build strength. I repeat this rest and fold process once more, then let it rise for 1 hour.
3. I brush olive oil over the bottom and sides of a 9-inch round baking pan or a cast-iron skillet. I transfer the dough into the pan, stretch and fold it in the pan, then flip it smooth-side up. It doesn’t fill the pan yet—it will rise into shape. I cover it and let it rise for about 1½ hours.
4. While the dough rises, I score the tops of the mini Brie rounds and prepare the rosemary.
5. I preheat the oven to 430°F. Once the dough has risen, I oil my fingers and dimple the top. Then I press the Brie rounds gently into the dough, scatter rosemary leaves, drizzle a bit of olive oil, and sprinkle with coarse salt.
6. I bake for 19–23 minutes, until golden brown.
7. As soon as it comes out of the oven, I drizzle it generously with honey. Then I slide it out of the pan onto a cooling rack.

I love serving it warm or at room temperature, often with a side of fig jam or a simple dip of olive oil and balsamic vinegar.

Servings and Timing

This focaccia makes about 10 servings. It takes around 15 minutes of prep time and a total of about 3 hours and 15 minutes including rising and baking.

Variations

• I sometimes swap the rosemary for thyme or sage for a slightly different aroma.
• If I can’t find mini Brie, I cut rounds from a larger wheel instead.
• For a sweet twist, I add a few thin slices of pear or apple under the Brie before baking.
• A drizzle of truffle honey instead of regular honey gives a more luxurious finish.

Storage/Reheating

I store leftover focaccia at room temperature in an airtight container for up to 2 days. For longer storage, I freeze slices in a sealed bag for up to 3 months. When I’m ready to reheat, I warm them in a 350°F oven for about 8–10 minutes until the crust is crisp again and the Brie softens.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I can use all-purpose flour, though bread flour gives a slightly chewier texture and better rise.

Can I make the dough ahead of time?

Yes, I often make the dough the night before. After the stretch and folds, I refrigerate it overnight, then let it warm and rise in the pan the next day before baking.

What kind of pan works best for this recipe?

I prefer using a cast-iron skillet for the best crust, but a 9-inch metal cake pan also works beautifully.

Can I skip the honey drizzle?

Of course. I like the balance the honey brings, but if I prefer a strictly savory bread, I leave it off or use a drizzle of olive oil instead.

How do I know when it’s baked through?

I bake until the focaccia is deep golden and sounds hollow when tapped on the bottom. The Brie should be soft and melted on top.

Conclusion

I adore how this mini Brie focaccia combines comforting homemade bread with the indulgence of melted cheese and honey. It’s impressive enough for guests but simple enough to make anytime I crave something special. Whether I serve it as an appetizer, a side dish, or a cozy snack, it always delivers that perfect mix of rustic and refined.

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