Mini No-Knead Focaccia with Cherry Tomatoes, Rosemary, and Sea Salt Recipe

Introduction

This Mini No-Knead Focaccia is a simple, hands-off bread that’s perfect for beginners and busy bakers alike. With a light, airy texture and fragrant toppings like rosemary and cherry tomatoes, it makes a delightful snack or accompaniment to any meal.

Ingredients

• 1/2 cup Water
• 1/2 + 1/8 tsp Yeast (dried active yeast recommended)
• 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 topping)

Instructions

1. Step 1: Stir the yeast and sugar into lukewarm water and let it sit until frothy and active.
2. Step 2: In a bowl, combine the flour and salt.
3. Step 3: Pour the yeast mixture over the flour mixture and mix well with a spatula until a sticky dough forms.
4. Step 4: Drizzle one teaspoon of olive oil over the surface of the dough and rub it evenly all over to prevent drying.
5. Step 5: 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. Step 6: When ready to bake, line a cast-iron skillet or baking pan with parchment paper and pour 2 teaspoons of olive oil into the center.
7. Step 7: Oil your hands and gently pull the risen dough from the sides of the bowl.
8. Step 8: Fold the dough over itself, turning the bowl a quarter turn with each fold, repeating this four times total.
9. Step 9: 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.
10. Step 10: Preheat your oven to 250°C (482°F).
11. Step 11: Pour the remaining 2 teaspoons of olive oil over the dough, spreading it evenly. Use your fingers to dimple the dough surface.
12. Step 12: Top the dough with fresh rosemary, halved cherry tomatoes, and scatter sea salt flakes on top.
13. Step 13: Place the pan in the oven and immediately reduce the temperature to 200°C (392°F).
14. Step 14: Bake for 20-25 minutes or until the focaccia is golden on top and crispy on the bottom.
15. Step 15: Allow the bread to rest in the pan for 5 minutes before transferring it to a cooling rack. Serve warm or at room temperature and enjoy!

Tips & Variations

• Try adding other toppings like olives, caramelized onions, or grated cheese to customize your focaccia.
• If you prefer a quicker rise, allow the dough to rest in a warm place instead of refrigerating overnight.
• For extra flavor, brush the focaccia with garlic-infused olive oil before baking.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm it in a preheated oven at 180°C (350°F) for 5-7 minutes. Avoid refrigerating as it can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Reduce the amount slightly and mix it directly with the dry ingredients without proofing in water.

How do I know when the dough has doubled in size?

The dough is doubled when it visibly expands to twice its original volume and feels puffy and soft to the touch.

Mini No-Knead Focaccia with Cherry Tomatoes, Rosemary, and Sea Salt Recipe

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★★★★★

4.8 from 50 reviews

This Mini No-Knead Focaccia recipe offers a simple and delicious way to enjoy soft, flavorful Italian bread with crispy edges and a tender crumb. Using minimal effort and ingredients, the dough requires no kneading, and the slow fermentation enhances the taste and texture. Topped with fresh rosemary, cherry tomatoes, and sea salt flakes, this focaccia is perfect as a snack, appetizer, or accompaniment to any meal.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 19 to 26 hours (including proofing: 18-24 hours refrigerated or 3.5-4 hours warm proofing total)
• Yield: 1 mini focaccia (approx. 6–8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/2 cup Water
• 5/8 tsp Yeast (1/2 + 1/8 tsp dried active yeast)
• 1/2 tsp Sugar
• 1 cup All-purpose flour
• 1/2 tsp Salt
• 4 tsp Olive oil (divided)

Toppings

• Cherry tomatoes
• Fresh rosemary
• Sea salt flakes

Instructions

1. Activate the yeast: Stir the yeast and sugar into lukewarm water and let it sit until it becomes frothy and bubbly, indicating that the yeast is active and ready to use.
2. Mix dry ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly to ensure even seasoning throughout the dough.
3. Form the dough: Pour the yeast mixture into the flour mixture and stir well with a spatula until a sticky dough forms. No kneading is needed; the dough will be loose and sticky.
4. Oil the dough surface: Pour a teaspoon of olive oil over the dough’s surface and gently rub it around. This prevents drying out during proofing.
5. First proof: Cover the bowl with plastic wrap and refrigerate for 18-24 hours for slow fermentation or place it in a warm spot for 1.5 to 2 hours until the dough doubles in size.
6. Prepare baking pan: Line a cast-iron skillet or baking pan with parchment paper and pour 2 teaspoons of olive oil into the center of the pan to prevent sticking and add flavor.
7. Fold the dough: Oil your hands, gently pull the dough from the sides of the bowl, folding it over itself. Rotate the bowl a quarter turn and fold again; repeat until four folds are completed, developing structure.
8. Transfer and second proof: Place the folded dough into the prepared pan, cover, and let it rise in a warm place for 1-2 hours until doubled in size and filling the pan.
9. Preheat the oven: Heat the oven to 250°C (482°F) to prepare for baking.
10. Oil and dimple the dough: Drizzle the remaining 2 teaspoons of olive oil over the dough and spread evenly. Use your fingers to create dimples across the surface, which help retain toppings and create focaccia’s characteristic texture.
11. Add toppings: Scatter fresh rosemary, halved cherry tomatoes, and sprinkle sea salt flakes over the top to enhance flavor and appearance.
12. Bake the focaccia: Place the pan in the oven and immediately reduce the temperature to 200°C (392°F). Bake for 20-25 minutes until the crust is golden brown and the bottom is crisp.
13. Cool and serve: Allow the bread to rest in the pan for 5 minutes to set, then transfer it to a cooling rack. Slice it warm for immediate enjoyment or let it cool completely before storing.

Notes

• Using a cast-iron skillet for baking helps achieve a crispier crust and even heat distribution.
• The slow, cold fermentation in the refrigerator enhances flavor and makes the dough easier to digest.
• Feel free to customize toppings with olives, caramelized onions, or different herbs.
• Ensure water is lukewarm, not hot, to avoid killing the yeast.
• For a dairy-free vegetarian option, this recipe uses no animal products other than yeast.

Keywords: mini focaccia, no knead bread, Italian bread, rosemary focaccia, cherry tomato focaccia, easy bread recipe