Description
This Mini Focaccia recipe is a simple, small-batch version of the classic Italian flatbread, featuring an easy no-knead dough that yields a soft, airy, and flavorful focaccia. Enhanced with fresh rosemary and flaky salt, it’s perfect for dipping, sandwiches, or as a savory snack. With minimal ingredients and straightforward steps, this recipe is ideal for home bakers seeking quick and delicious bread with a golden, crunchy top.
Ingredients
Scale
Dry Ingredients
- 4.4 oz / 125 g all-purpose flour or bread flour
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¼ teaspoon sugar
Wet Ingredients
- ½ cup warm water
- 2 tablespoons extra virgin olive oil (plus extra for drizzling and greasing)
Toppings
- Fresh rosemary leaves
- Flaky salt
Instructions
- Combine Dry Ingredients: In a large bowl, add the flour, instant yeast, salt, and sugar. Stir together to evenly distribute the ingredients.
- Add Warm Water: Pour in the warm water while stirring with a wooden spoon. Mix until well combined and no flour remains at the bottom. The dough should be sticky and shaggy in texture.
- Initial Rest: Cover the bowl with plastic wrap and let the dough rest for 15 minutes, ideally in a warm spot such as a window sill, to begin fermentation.
- Stretch and Fold: Using a wet hand, gently lift one side of the dough and stretch it up, folding it over toward the center. Repeat this process 4-5 times, folding all sides to the center like a small package to develop gluten structure.
- First Rise: Drizzle the dough top lightly with olive oil, cover again with plastic wrap, and leave it to rise in a warm place for 45 minutes to 1 hour, until the dough has doubled or tripled in size.
- Prepare Pan and Shape Dough: Line an 8.5 x 4.5 inch (20 x 11 cm) loaf pan with parchment paper and drizzle lightly with olive oil. Transfer the dough into the pan and, using oily fingers, gently stretch the dough to fill the pan’s shape.
- Second Rise: Cover with plastic wrap and rest the dough for another 30 to 45 minutes until it has risen and stretched to fill the pan.
- Preheat Oven and Dimple Dough: Preheat the oven to 425°F (220°C). Drizzle olive oil on top of the dough, then use oiled fingers to create characteristic dimples by pressing into the dough, being careful to keep air bubbles intact.
- Add Toppings and Final Rest: Sprinkle flaky salt and fresh rosemary leaves over the dough, gently pressing them in. Let the dough rest for 10 minutes while the oven finishes heating.
- Bake: Place the pan in the oven and bake for 20 to 25 minutes until the focaccia is golden brown and crunchy on top.
- Cool and Serve: Remove from the oven and transfer the focaccia to a wire rack. Let it cool for 10 minutes before slicing. Serve with bread dipping oil or use for sandwiches.
Notes
- Use warm water (about 100-110°F / 37-43°C) to activate yeast without killing it.
- The stretch and fold technique helps strengthen dough without kneading.
- Allowing the dough to ferment in a warm spot speeds up rising.
- Be gentle when creating dimples to maintain the airy texture.
- Use parchment paper for easier removal and cleaner pan.
- Customize toppings with olives, cherry tomatoes, garlic, or sea salt.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Mini focaccia, no knead focaccia, rosemary focaccia, small batch bread, easy focaccia recipe, Italian bread, homemade focaccia
