Mini Focaccia (Small Batch- Easy No Knead Dough)
This Mini Focaccia makes the perfect small batch focaccia with a golden, crunchy and soft texture. Using an easy no-knead dough, its baked in a loaf pan and ready in 2 hours!
Servings: 2
Calories: 373kcal
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Ingredients
- 4.4oz / 125g 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 refer to my extensive list above for fun ideas
Instructions
- In a large bowl add the flour, instant yeast, salt and sugar. Stir together
- Pour in the warm water while stirring with a wooden spoon, mix until well combined and there is no flour left at the bottom of the bowl - it should be a sticky and shaggy dough
- Cover with plastic wrap and rest for 15 minutes - preferably in a warm place in the house such as window sill
- After 15 minutes, using a wet hand complete one set of stretch and folds by gently lifting one side of the dough, stretch it up and fold it over toward the middle. Repeat this 4-5 times until you’ve folded the dough from all sides to the centre like a small package
- Drizzle the top lightly with olive oil, cover with plastic wrap and leave to rest in a warm place for 45 minutes -1 hour, until you see the dough has doubled or tripled in size
- Line a loaf pan (8.5 x 4.5 inch / 20 x 11 cm) with parchment paper, add a light drizzle of olive oil and transfer the dough into the loaf pan. Using oily fingers, gently stretch out the dough to the shape of the pan
- Cover with plastic wrap and rest for 30 - 45 minutes, until the dough has risen and stretched into the pan
- Preheat oven to 425°F / 220°C. Drizzle the top with olive oil and using oiled fingers make dimples by pressing your fingers into the focaccia dough, trying to keep any air bubbles in tact
- Sprinkle with flaky salt and rosemary leaves, gently pressing the rosemary into the dough. Rest for 10 minutes while the oven is heating
- Bake for 20 - 25 minutes depending on your oven strength - the focaccia should be a beautifully golden brown and crunchy on the top
- Remove from the oven and transfer the focaccia to a wire rack and leave to cool for 10 minutes. Slice your mini focaccia and serve with this delicious bread dipping oil or make a focaccia sandwich and enjoy!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Proofing - rise the dough in a warm spot — near a window or inside a turned-off oven with the light on
- Always use a kitchen scale when measuring flour in bread making
- Yeast - if using active dry yeast, it should be mixed with warm water and left until bubbly before adding to the flour
- Loaf tins - these are typically non-stick, so I recommend using parchment paper to avoid trouble
Nutrition
Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 589mg | Potassium: 124mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 3mg
