Potato Flake Sourdough Focaccia Bites

If you’ve been looking for a fun, quick-bake way to use your potato flake starter, these Potato Flake Sourdough Focaccia Bites are going to be a new favorite. They’re soft, fluffy, lightly crisp on the edges, and perfect for customizing with your favorite toppings.

Think of these like mini focaccia rolls baked in a muffin tin—they rise beautifully, bake quickly, and make the easiest side dish or appetizer.

A Simple Twist on Classic Focaccia

These little focaccia bites are really just a spin off on a full-size focaccia bread, but in a quicker, easier, personal-sized version. Instead of pressing the dough into one big pan, you divide it into a muffin tin, and everyone gets their own soft, olive-oil-soaked piece with those familiar little dimples on top. Plus every one can have the topping they like. I love things that can be personalized!

They bake in a short amount of time, they’re easy to flavor however you like, and they have that same chewy, tender texture you get from a larger focaccia—just in a fun, individual size. It’s all the same goodness of the big version, just smaller. Perfect for weeknights, snacks, or when you just want something simple and homemade.

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Tools You’ll Need

• Stand mixer with a dough hook (optional but helpful)
• Large mixing bowl if mixing by hand
• Plastic wrap  for covering the dough
• 12-cup muffin tin
• Kitchen scale (recommended for dividing into equal portions)
• Olive oil spray or a brush
• Small bowls for toppings
• Dough cutter for making dividing the dough easier.

Ingredients

All-purpose flour

Warm water

Active Potato flake sourdough starter

Salt

Olive oil

How to Make Potato Flake Sourdough Focaccia Bites

Make the dough

Add the flour, warm water, active potato flake starter, salt, and olive oil to the bowl of your stand mixer. Mix on low speed with the dough hook attachment just until everything comes together. The dough will look sticky and rough at this point—perfectly normal.

Turn the mixer to medium speed and knead for about 8 minutes. You’re looking for a smooth, soft dough that pulls away from the sides of the bowl. It should feel tacky when you touch it, but not truly a sticky dough.

If mixing by hand:
Skip the kneading and instead do 3–4 rounds of stretch-and-folds, spaced 30 minutes apart, until the dough becomes smooth and elastic.

You should end up with about 623 grams of dough, which divides nicely into 12 portions (51 g each) for a standard muffin tin.

First Rise

Cover the bowl tightly with plastic wrap or a tight fitting lid during the fermentation process so that the dough does not dry out. Let the dough rise in a warm place for 6–8 hours, or until doubled in size. Potato flake dough is patient—it may take longer in a cool kitchen.

Shape the Focaccia Bites

Generously spray your 12-cup muffin tin with olive oil.

Divide the risen dough into 12 portions, about 51 grams each. There’s no need to shape these into perfect balls. Just press one portion into each muffin cup.Flip each dough piece over so the oiled side faces up—this keeps the top soft while rising.

Cover with plastic wrap for the second rise and all it to rise until the dough pieces have puffed and nearly doubled.

Add Toppings

Once the dough is risen, give a drizzle or spray of a little bit of olive oil on the top of the dough in each cup.

Choose any topping combination you like! Here are my flavors pictured, but see below for more ideas:

• Jalapeño + cheddar
• Fresh Rosemary + coarse sea salt
• Cinnamon sugar
• Pepperoni + Italian seasoning

Use your fingertips to gently press dimples into the top of each dough portion, try not to pop all the beautiful air bubbles! This step is just like classic focaccia and helps the toppings settle in and creates that signature look.

Tip: You can use wet fingers to make the dimpling process easier. 

Bake

Bake at 400°F for about 15 minutes, or until the tops are golden brown and the edges look set.Let them cool a few minutes before removing from the pan, but remove as soon as you can and place them on a cooling rack to prevent the bottoms from becoming soggy.

These are best enjoyed warm, but they’re delicious at room temperature too.

More Topping Ideas & Flavor Variations

• Garlic butter + fresh herbs
• Sun-dried tomatoes + parmesan
• Olives + oregano
• Everything bagel seasoning
• Plain with flaky salt (classic!)
• Cherry tomatoes and basil

This is such a flexible recipe—perfect for using what you already have on hand.

How to Store

• Room temperature: Store in an airtight container for 1–2 days.
• Refrigerator: Store up to 5 days, though the texture is best when eaten fresh.
• Freezer: Freeze in a zip-top bag for up to 2 months. thaw uncovered to keep the tops from getting soft.

Reheating

For the best texture:

• Air fryer: 350°F for 2–3 minutes
• Oven: 350°F for about 5 minutes
• Microwave: 10–15 seconds (softest method, not crisp)

Frequently Asked Questions

Does my sourdough starter need to be active?

Yes, an active starter is needed for this recipe. 

Can I add cheese inside the dough?

Yes, but the dough may rise a little slower. Fold in shredded cheese after mixing.

Can I make these ahead?

Absolutely! You can prepare the dough the night before and refrigerate it during the first rise. It will take longer to double in the fridge so if it didn’t rise enough during the overnight proof, allow it to double before shaping. You can also shape them into the muffin tin and then refrigerate at this stage instead. If doing this be sure they come to room temperature before baking and that they have doubled before moving to the next step of adding toppings. 

Why is my dough still sticky?

Potato flake dough tends to be tacky. Sticky is okay—if it’s soupy or impossible to handle, sprinkle in a little extra flour.

Why did my dough rise slowly?

Focaccia depends on the temperature of your home. A cool kitchen will slow down the bulk fermentation, so give it more time or place the bowl in a warm spot. Potato flake dough likes to be patient.

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

Yes! You can absolutely use bread flour. Because of its higher protein content, the dough may feel a little springier and give you a slightly chewier bite. Both work great— you can use whatever you keep on hand for this homemade bread.

Serving Ideas

These little focaccia bites go with everything:

• Soups and stews
• Pasta dinners
• Charcuterie boards
• Holiday appetizers
• Kids’ lunches
• Dipping in olive oil + balsamic

They’re soft, fluffy, comforting, and so fun to customize.

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