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Mini No-Knead Focaccia with Cherry Tomatoes and Rosemary Recipe

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4.1 from 29 reviews

Mini No-Knead Focaccia is a quick and easy small-batch bread recipe perfect for one or two people. This focaccia is thick, fluffy, chewy, and flavorful with a crispy bottom and golden top. Made with simple ingredients and a long fermentation process, it delivers a delicious homemade bread experience with minimal effort. Topped with fresh rosemary, cherry tomatoes, and sea salt flakes, it makes an ideal snack or accompaniment to meals.

  • Total Time: 2 to 24.5 hours (including proofing)
  • Yield: 1 mini focaccia (6-inch skillet size, serves 1-2)

Ingredients

Dough Ingredients

  • 1/2 cup Water
  • 1/2 + 1/8 tsp Active dry yeast
  • 1/2 tsp Sugar
  • 1 cup All-purpose flour
  • 1/2 tsp Salt
  • 4 tsp Olive oil

Toppings

  • Cherry tomatoes
  • Fresh rosemary
  • Sea salt flakes

Instructions

  1. Activate yeast: Stir the yeast and sugar into lukewarm water and let it sit until it becomes frothy, indicating the yeast is active.
  2. Combine dry ingredients: In a bowl, mix the all-purpose flour and salt evenly.
  3. Form dough: Pour the yeast mixture over the flour mixture and stir well with a spatula until a sticky dough forms.
  4. Oil dough surface: Pour a teaspoon of olive oil over the dough and rub it over the surface to prevent drying.
  5. First proof: Cover the bowl with plastic wrap and refrigerate for 18-24 hours or place in a warm spot for 1.5 to 2 hours until the dough doubles in size.
  6. Prepare baking pan: Line the bottom of a 6" cast-iron skillet or similar pan with parchment paper and pour 2 teaspoons of olive oil in the center.
  7. Fold dough: Oil your hands and carefully bring the dough in from the sides of the bowl by folding it over itself. Rotate the bowl a quarter turn and fold again, repeating until four folds are done.
  8. Second proof: Transfer the dough to the prepared pan, cover, and let it rise in a warm place for 1-2 hours until it doubles in size and fills the pan.
  9. Preheat oven: Heat the oven to 250°C (482°F).
  10. Prepare dough for baking: Pour the remaining 2 teaspoons of olive oil over the dough and spread it evenly. Use your fingers to dimple the dough's surface.
  11. Add toppings: Scatter fresh rosemary, cherry tomatoes, and sea salt flakes over the top.
  12. Bake: Place the pan in the oven and immediately reduce the temperature to 200°C (392°F). Bake for 20-25 minutes until the top is golden brown and the bottom crispy.
  13. Cool: Let the focaccia rest in the pan for 5 minutes before turning it out onto a cooling rack. Slice and serve warm or at room temperature.

Notes

  • Use lukewarm water (around 100°F/38°C) to properly activate the yeast.
  • The long cold ferment in the refrigerator improves flavor and texture.
  • Folding the dough instead of kneading develops gluten gently due to the no-knead method.
  • A cast-iron skillet helps achieve a crispy bottom crust.
  • Feel free to customize toppings based on your preference.
  • The recipe can be doubled but baking times may vary.
  • Author: Amelia
  • Prep Time: 5 minutes (active) plus 1.5-24 hours (proofing)
  • Cook Time: 20-25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/mini-no-knead-focaccia-with-cherry-tomatoes-and-rosemary-recipe/