Name: Mini Focaccia with Rosemary and Flaky Salt Recipe
Prep time: 20 min
Cook time: PT-491282H16M23S
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 4.4 oz / 125 g all-purpose flour or bread flour; 1 teaspoon instant yeast; ½ teaspoon salt; ¼ teaspoon sugar; ½ cup warm water; 2 tablespoons extra virgin olive oil (plus extra for drizzling and greasing); Fresh rosemary leaves; Flaky salt

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Introduction

Mini focaccia is a delightful and easy-to-make small batch bread with a soft, airy crumb and a golden, crispy crust. This no-knead recipe uses simple ingredients and minimal effort, perfect for home bakers who want fresh focaccia without the hassle.

A close-up of a golden brown focaccia bread topped with scattered dark green rosemary sprigs and large grains of sea salt, showing a slightly rough and airy texture with crispy edges and a soft inside. Next to the bread, there is a sprig of fresh rosemary and a white bowl filled with yellow olive oil, all placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4.4 oz (125 g) all-purpose flour or bread flour
1 teaspoon instant yeast
½ cup warm water
½ teaspoon salt
¼ teaspoon sugar
2 tablespoons extra virgin olive oil
Toppings: fresh rosemary leaves and flaky salt (or other toppings as desired)

Instructions

Step 1: In a large bowl, combine the flour, instant yeast, salt, and sugar. Stir well to mix the dry ingredients evenly.
Step 2: Pour in the warm water while stirring with a wooden spoon. Mix until the dough is sticky and shaggy with no dry flour left at the bottom of the bowl.
Step 3: Cover the bowl with plastic wrap and let the dough rest for 15 minutes in a warm spot, such as a windowsill.
Step 4: With a wet hand, perform one set of stretch and folds: gently lift one side of the dough, stretch it up, and fold it towards the middle. Repeat 4-5 times until dough is folded from all sides into a small package.
Step 5: Drizzle the dough with olive oil, cover again with plastic wrap, and leave it to rise in a warm place for 45 minutes to 1 hour, until doubled or tripled in size.
Step 6: Line a loaf pan (8.5 x 4.5 inches / 20 x 11 cm) with parchment paper and lightly drizzle olive oil. Transfer the dough to the pan and gently stretch it to fit the pan shape using oiled fingers.
Step 7: Cover with plastic wrap and rest for another 30 to 45 minutes until the dough rises and stretches into the pan.
Step 8: Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, then use oiled fingers to create dimples by pressing into the dough without popping the air bubbles.
Step 9: Sprinkle flaky salt and rosemary leaves, pressing the rosemary gently into the dough. Let the dough rest for 10 minutes while the oven heats.
Step 10: Bake the focaccia for 20 to 25 minutes until golden brown and crisp on top.
Step 11: Remove from the oven and transfer to a wire rack to cool for 10 minutes. Slice and serve warm with bread dipping oil or use for a focaccia sandwich.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
Try toppings like cherry tomatoes, olives, caramelized onions, or grated cheese for different flavors.
Keep your fingers and surface lightly oiled when shaping to prevent sticking and help create classic focaccia dimples.
For extra flavor, brush the baked focaccia with a garlic-infused olive oil before serving.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a preheated oven at 350°F (175°C) for 5-7 minutes until crisp. Focaccia can also be frozen wrapped tightly for up to one month; thaw and reheat before serving.

How to Serve

A close-up view of a single golden-brown focaccia bread with a slightly rough surface, topped with sprigs of fresh rosemary and coarse sea salt scattered unevenly. The bread shows a soft, airy interior peeking through small cracks on the top crust, which has a mix of light and darker toasted patches giving it a crunchy texture. The bread is placed on a white marbled surface with a small white bowl of olive oil to the top right and a sprig of fresh rosemary at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, after the first rise and stretch-and-fold, you can refrigerate the dough overnight. Bring it to room temperature before continuing with shaping and baking.

Why is no knead dough used in this recipe?

No knead dough requires less hands-on time and creates a light, airy texture through long fermentation and stretch-and-fold techniques instead of traditional kneading.