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Add all the dry focaccia ingredients to a medium bowl.
Add the water and stir well. When a very thick, sticky batter has formed, add the veg oil and stir until combined.
Grease a muffin tray well with more veg oil, then divide the dough into 6.
Cover loosely with plastic, then a tea towel and place in a warm, draft free area to proof for 1 hour.
Meanwhile, make the spring onion/scallion mixture and set it aside to cool.
Once the dough has proofed, preheat your oven to 200°C.
Top each mini focaccia with the spring onion oil, then dimple the dough generously with your fingers.
Bake for 25-27 minutes until the tops are golden and crisp.
Remove from the oven and let them cool for at least half an hour or so before cutting into them.