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Mini No-Knead Cherry Tomato and Rosemary Focaccia Recipe

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1.5 to 2.5 hours (active) plus 18-24 hours fermentation optional
  • Yield: 2 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Mini No-Knead Focaccia is a simple and flavorful Italian flatbread that requires minimal effort and no kneading. With a long fermentation for enhanced taste and a crispy, golden crust topped with fresh rosemary, cherry tomatoes, and sea salt flakes, it’s perfect for a quick homemade bread experience. Ideal for serving warm as a side or snack.

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. Prepare yeast mixture: Stir the active dry yeast and sugar into lukewarm water and let it sit until it becomes frothy, indicating the yeast is active and ready to use.
  2. Mix dry ingredients: In a separate bowl, combine the all-purpose flour and salt evenly.
  3. Form sticky dough: Pour the yeast mixture over the flour and salt, then mix well with a spatula until a sticky dough forms; no kneading is required.
  4. Oil the dough surface: Add a teaspoon of olive oil on top of the dough and rub it all over to coat the surface, which helps prevent drying.
  5. First fermentation: Cover the dough 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, which develops flavor and texture.
  6. Prepare baking pan: 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 of the pan.
  7. Stretch and fold dough: Oil your hands and gently bring the risen dough from the sides of the bowl. Fold the dough over itself four times, turning the bowl a quarter turn each time to develop the structure.
  8. Transfer and proof: Transfer the dough to the prepared pan, cover, and let it rest in a warm place for 1-2 hours until it doubles in size and fills the pan.
  9. Preheat oven: Preheat your oven to 250°C (482°F) while the dough proofs to ensure a hot baking environment.
  10. Prepare dough for baking: Drizzle the remaining 2 teaspoons of olive oil over the dough and use your fingers to gently dimple the surface, creating classic focaccia texture.
  11. Add toppings: Evenly distribute fresh rosemary sprigs, halved cherry tomatoes, and sea salt flakes on the dimpled dough.
  12. Bake: Place the pan in the oven, immediately reduce the temperature to 200°C (392°F), and bake the focaccia for 20-25 minutes, or until the top is golden brown and the bottom is crisp.
  13. Rest and serve: Let the focaccia rest in the pan for 5 minutes, then transfer it to a cooling rack. Slice while warm or wait until fully cooled and enjoy.

Notes

  • Using cold fermentation in the refrigerator enhances flavor and texture by allowing slow yeast activity.
  • If short on time, allow the dough to rise in a warm spot for 1.5 to 2 hours instead of refrigerating overnight.
  • Adjust oven temperature as needed based on your specific oven’s characteristics for best crust results.
  • Use a cast-iron skillet for even heat distribution and crispier crust, or a baking pan lined with parchment paper as an alternative.
  • Feel free to customize toppings with olives, caramelized onions, or different herbs to suit your taste.

Find it online: https://suerecipe.com/mini-no-knead-cherry-tomato-and-rosemary-focaccia-recipe/