Mini No-Knead Focaccia
This Mini No-Knead Focaccia has a crispy golden crust, soft interior, and is topped with cherry tomatoes and fresh rosemary, making it a delightful addition to any meal.
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!
Notes
Store focaccia wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices in a freezer-safe bag for up to 3 months. Reheat in the oven at 180°C (350°F) for about 10 minutes.