Description
A delightful and easy mini focaccia recipe that requires no kneading, perfect for brunch or family dinners.
Ingredients
- 1/2 cup (120 ml) lukewarm water (about 105–115°F / 40–46°C)
- 1/2 + 1/8 tsp active dry yeast (about 5/8 tsp)
- 1/2 tsp granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 tsp fine salt
- 4 tsp olive oil, divided (about 1 + 1/3 tbsp)
- Cherry tomatoes, halved (for topping)
- Fresh rosemary sprigs (for topping)
- Sea salt flakes (for finishing)
Instructions
- In a small bowl, mix the sugar and yeast into the lukewarm water. Let it sit for 5–10 minutes until frothy.
- In a separate bowl, whisk together the flour and salt.
- Pour the activated yeast mixture over the flour and stir using a spatula until a sticky dough forms.
- Drizzle about 1 tsp of olive oil over the dough and rub it around the surface.
- Cover the bowl with plastic wrap and place it in the refrigerator for 18–24 hours, or let it rise in a warm spot for 1.5–2 hours.
- Prepare a small skillet or baking pan by lining it with parchment and adding 2 tsp of olive oil.
- Gently pull the dough from the bowl and transfer it to the oiled pan.
- Cover and let it rise again for 1–2 hours, until it feels puffy.
- Preheat your oven to 250°C (482°F).
- Pour the remaining olive oil over the dough, making dimples with your fingertips, and then top with cherry tomatoes, fresh rosemary, and sea salt flakes.
- Bake for 20–25 minutes at 200°C (392°F) until golden brown.
- Allow to cool for 5 minutes before serving warm.
Notes
Use fresh ingredients and check your yeast for proper activation. Experiment with various toppings for creative twists!