Mini No-Knead Focaccia
This Mini No-Knead Focaccia features a tender interior and a crisp bottom, topped with roasted cherry tomatoes and aromatic rosemary, making it an irresistible bread perfect for any meal.
Ingredients
For the Base
- 1/2 cup Water
- 1/2 + 1/8 tsp Yeast (dried active yeast)
- 1/2 tsp Sugar
- 1 cup All-purpose flour
- 1/2 tsp Salt
- 4 tsp Olive oil (total)
For the Topping
- Cherry tomatoes
- Fresh rosemary
- Sea salt flakes (or coarse sea salt)
For Baking
- Parchment paper (to line the skillet or pan)
Instructions
Activation
- Stir the yeast and sugar into lukewarm water and let it sit until nicely frothy.
Mixing Dry Ingredients
- Combine the flour and salt in a bowl.
Forming Dough
- Pour the yeast mixture into the flour mixture and mix well with a spatula until a sticky dough is formed.
First Proof
- Pour a teaspoon of olive oil on the surface of the dough and rub it all over.
- Cover with plastic wrap and refrigerate for 18–24 hours, or place in a warm spot for 1.5–2 hours until doubled in size.
Prepare for Baking
- Line the bottom of your cast-iron skillet or baking pan with parchment paper. Pour 2 teaspoons of olive oil in the center.
- Gently bring the proofed dough in from the sides and fold it over itself with quarter turns.
Second Proof
- Transfer the dough to the prepared pan, cover, and place in a warm area for 1–2 hours until it doubles in size.
Baking
- Preheat the oven to 250°C (482°F).
- Pour the remaining olive oil on the dough, spread it, then dimple and top with rosemary, halved cherry tomatoes, and sea salt.
- Reduce the oven temperature to 200°C (392°F) and bake for 20–25 minutes or until golden brown.
Cooling and Serving
- Let the bread rest in the pan for 5 minutes before turning it out onto a cooling rack.
- Slice warm or cool completely before serving.
Notes
For variations, consider adding garlic, olives, or cheese. Serve warm with soup or salad. Store leftovers in an airtight container. Can freeze or refrigerate as needed.