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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.

Ingredients

Scale

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

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