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!

📝 Ingredients

• 4.4 oz / 125g all purpose flour or bread flour
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 1/2 teaspoon salt
• 1/4 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

1. 1In a large bowl add the flour, instant yeast, salt and sugar. Stir together
2. 2Pour 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
3. 3Cover with plastic wrap and rest for 15 minutes - preferably in a warm place in the house such as window sill
4. 4After 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
5. 5Drizzle 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
6. 6Line 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
7. 7Cover with plastic wrap and rest for 30 - 45 minutes, until the dough has risen and stretched into the pan
8. 8Preheat 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
9. 9Sprinkle with flaky salt and rosemary leaves, gently pressing the rosemary into the dough. Rest for 10 minutes while the oven is heating
10. 10Bake for 20 - 25 minutes depending on your oven strength - the focaccia should be a beautifully golden brown and crunchy on the top
11. 11Remove 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!