In a large bowl, combine all-purpose flour, warm water, active dry yeast, olive oil, and salt. Mix until a dough forms.

Knead the dough on a floured surface for about 5-10 minutes until smooth.

Place the dough in an oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 400°F (200°C).

Roll out the risen dough on a floured surface to about 1-inch thickness and cut into mini rounds.

Place the mini focaccia rounds on a baking sheet and bake for about 15-20 minutes until golden brown.

Once cooled, slice the focaccia in half and layer with fresh mozzarella, sliced tomatoes, basil leaves, prosciutto or salami, balsamic glaze, and pepperoncini peppers.

Close the sandwiches and serve immediately or store for later.