Nothing beats the aroma of freshly baked bread wafting through your kitchen, and this Mini No-Knead Focaccia is no exception. With its crispy golden crust, soft interior, and delightful toppings of cherry tomatoes and fresh rosemary, it’s a bread that can elevate even the simplest meals. Whether you’re serving it at a family gathering, a cozy brunch, or simply indulging in a weeknight treat, this recipe brings warmth and joy to any occasion. Plus, the fact that it requires no kneading makes it incredibly accessible for both novice and seasoned bakers alike.
Why make this recipe
Reasons to try it
This Mini No-Knead Focaccia is a game-changer in the world of homemade bread for a variety of reasons. First and foremost, it’s exceptionally easy to make. The no-knead method means you can simply mix your ingredients and let time work its magic, yielding a beautifully airy texture without the need for extensive effort. Additionally, it’s budget-friendly, using only simple pantry staples.
Imagine being able to whip up this warm, flavorful bread on a whim—it’s perfect for casual family dinners, special events, or even just because you feel like treating yourself. And let’s not forget the delightful toppings; customizing with seasonal ingredients means you can enjoy a fresh taste each time.
“This focaccia is hands down the best homemade bread I’ve ever made! It’s so easy and everyone loves the flavors. Highly recommend!”
How to make Mini No-Knead Focaccia
Preparing Mini No-Knead Focaccia
Making this bread is almost like magic—mix, wait, and bake! The process is straightforward and rewarding, taking your taste buds on a journey from simple ingredients to savory delight. You’ll start by preparing a sticky dough that needs minimal handling, so even if you’re short on time, this recipe is a winner.
Ingredients
Key ingredients
Here’s what you’ll need to whip up this spectacular focaccia:
- 1/2 cup Water
- 1/2 + 1/8 tsp Yeast (dried active yeast works great)
- 1/2 tsp Sugar
- 1 cup All-purpose flour
- 1/2 tsp Salt
- 4 tsp Olive oil
- Cherry tomatoes (for topping)
- Fresh rosemary (for topping)
- Sea salt flakes (for finishing)
Feel free to use other toppings or substitute ingredients as needed; the beauty of focaccia lies in its versatility! For instance, you could add olives, garlic, or even cheese for a twist.
Directions
Step-by-step instructions
Activate Yeast: Stir the yeast and sugar into lukewarm water. Let it sit until frothy, about 5-10 minutes.
Mix Dry Ingredients: In a separate bowl, combine the flour and salt.
Create Dough: Pour the yeast mixture over the dry ingredients. Mix with a spatula until a sticky dough forms.
Oil the Dough: Drizzle a teaspoon of olive oil over the dough and rub it around to coat the surface.
Start the Rise: Cover the bowl with plastic wrap and refrigerate for 18-24 hours or let it rise in a warm spot for 1.5-2 hours, until doubled in size.
Prepare for Baking: Line a cast-iron skillet or baking pan with parchment paper. Pour 2 teaspoons of olive oil into the center of the pan.
Shape the Dough: Gently bring the dough in from the sides of the bowl. Fold it over itself a few times to create structure.
Final Rise: Transfer the dough to the prepared pan. Cover and let it rise for another 1-2 hours.
Preheat Oven: Preheat the oven to 250°C (482°F).
Add Toppings: Pour the remaining olive oil over the dough, dimple it with your fingers, and top with cherry tomatoes, fresh rosemary, and sea salt.
Bake: Reduce the oven temperature to 200°C (392°F) and bake for 20-25 minutes until golden brown.
Cool and Serve: Allow the bread to rest for 5 minutes before transferring to a cooling rack. Slice while warm and enjoy!
How to serve Mini No-Knead Focaccia
Best ways to enjoy it
This Mini No-Knead Focaccia can be served in various delightful ways. Pair it with your favorite olive oil and balsamic vinegar for dipping, stack it with layers of fresh mozzarella and pesto for an Italian-inspired sandwich, or simply enjoy it alongside a hearty soup or salad. It also makes an excellent appetizer when served warm, garnished with fresh herbs and a sprinkle of sea salt.
How to store
Storage and reheating tips
To store your focaccia, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. It can be stored at room temperature for up to 2 days. For longer storage, consider freezing slices in a freezer-safe bag; they can last up to 3 months. To reheat, warm it in the oven at 180°C (350°F) for about 10 minutes, allowing the crust to crisp back up.
Tips to make
Helpful cooking tips
Temperature Matters: Ensuring your water is lukewarm is crucial for activating the yeast without killing it. Aim for around 100°F (37°C).
Texture Check: If your dough seems too dry during mixing, simply add a splash more water. The stickier, the better!
Customize Flavors: Don’t hesitate to experiment with different herbs and toppings. Try sun-dried tomatoes or even caramelized onions for a sweet touch.
Variations
Creative twists
Don’t be shy about putting your spin on this focaccia! Some delicious variations include:
- Mediterranean Style: Add kalamata olives and feta cheese.
- Herb Infusion: Mix Italian seasoning or other fresh herbs directly into the dough.
- Cheesy Goodness: Sprinkle grated parmesan or mozzarella on top before baking for an extra cheesy crust.
FAQs
Common questions
How long will the focaccia stay fresh?
Properly stored focaccia can last up to 2 days at room temperature or 3 months in the freezer.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast; there’s no need to activate it beforehand!
What if I don’t have a cast-iron skillet?
You can use any oven-safe dish; just make sure to adjust the baking time if the shape or depth differs from a cast iron skillet.
With these insights and recipes at your fingertips, you’ll be well on your way to crafting this delicious Mini No-Knead Focaccia. Enjoy the process and the delightful results!
Mini No-Knead Focaccia
Ingredients
Dough Ingredients
- 1/2 cup Water Lukewarm for activating yeast
- 1/2 + 1/8 tsp Yeast Dried active yeast works great
- 1/2 tsp Sugar
- 1 cup All-purpose flour
- 1/2 tsp Salt
- 4 tsp Olive oil
Toppings
- to taste Cherry tomatoes For topping
- to taste Fresh rosemary For topping
- to taste pinch Sea salt flakes For finishing
Instructions
Preparation
- Stir the yeast and sugar into lukewarm water. Let it sit until frothy, about 5-10 minutes.
- In a separate bowl, combine the flour and salt.
- Pour the yeast mixture over the dry ingredients. Mix with a spatula until a sticky dough forms.
- Drizzle a teaspoon of olive oil over the dough and rub it around to coat the surface.
- Cover the bowl with plastic wrap and refrigerate for 18-24 hours or let it rise in a warm spot for 1.5-2 hours, until doubled in size.
Baking
- Line a cast-iron skillet or baking pan with parchment paper. Pour 2 teaspoons of olive oil into the center of the pan.
- Gently bring the dough in from the sides of the bowl. Fold it over itself a few times to create structure.
- Transfer the dough to the prepared pan. Cover and let it rise for another 1-2 hours.
- Preheat the oven to 250°C (482°F).
- Pour the remaining olive oil over the dough, dimple it with your fingers, and top with cherry tomatoes, fresh rosemary, and sea salt.
- Reduce the oven temperature to 200°C (392°F) and bake for 20-25 minutes until golden brown.
- Allow the bread to rest for 5 minutes before transferring to a cooling rack. Slice while warm and enjoy!