If you’re looking for a no fuss, delicious and small serve of homemade bread, then look no further. This mini no knead focaccia is fluffy on the inside, crispy on the outside and the perfect size for one to two people.
Mini No Knead Focaccia
- In a small jug, combine the honey, yeast and lukewarm water. Stir together and leave to sit for 5minutes or until bubbles form at the top. This will indicate that your yeast is active and ready to use.
- In a small bowl, combine the flour and salt and whisk together. Drizzle in 1 tablespoon of olive oil and pour in the yeast water. Mix together with your hands until a shaggy and sticky dough forms. Take the dough out of the bowl and coat the bowl with 1 tablespoon of olive oil. Place the dough back into the bowl, ensuring all parts of the dough are coated in the olive oil. Cover and leave to rest overnight in the fridge or in a warm spot in your house for 2 hours. It should double or triple in size.
- Uncover the bowl and fold the dough over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will become smooth while you shape it into a neat ball.
- Drizzle 1 tablespoon of olive oil into a small baking dish or loaf pan and place the dough into it. Using your fingers, carefully stretch the edges of the dough out to the corners. Cover and leave to rest for 2 hours in a warm spot in your house or until the dough doubles in size.
- Preheat the oven to 190 degrees Celsius.
- Uncover the dough and drizzle 1 – 2 tablespoons of olive oil onto it. Slightly dampen your finger tips with olive oil. Dimple the dough by pressing firmly into the dough with your fingers. Top with any toppings you like! I have used garlic confit, rosemary and flakey sea salt.
- Bake for 20 minutes or until golden and crispy on top.
Mini No Knead Focaccia
Remember my no knead focaccia you all loved? Well I have made an adorable mini version that’s the perfect size for 1 – 2 people. It only uses 1 cup of flour and you only need a bowl and your hands or wooden spoon to be make it. This mini no knead focaccia is fluffy on the inside and golden brown on the outside. While I have topped it with olives, garlic confit and a sprinkle of salt, you can use whatever you like! From onions, cherry tomatoes and chilli flakes to a simple herb and kosher salt topping, this mini focaccia will be delicious and full of flavor every single time!
What is focaccia?
I like bread. I really like homemade bread. But I absolutely love focaccia! Focaccia is an Italian style yeasted flatbread that is similar to pizza dough. It’s best served as a side dish to soups, salad, turned into sandwiches or on its own with a side of olive oil and balsamic for it to be dipped into. What makes a focaccia so unique and delicious is the use of extra virgin olive oil and how the dough is dimpled. A good focaccia needs lots of olive oil. Olive oil is what gives it it’s golden and crispy outside layer and unique taste. The dimples are also there for a reason as they reduce the air bubbles in the dough and prevent it from rising too quickly. They are also my favourite part of making focaccia!
Focaccia Toppings
I also love focaccia because it can be so versatile. You can top the dough with anything you please from something as simple to just flaky sea salt, olives, cherry tomatoes or herbs to something a little more extravagant such as my garlic confit with fresh rosemary and teaspoons of chili flakes. You can also create the best tasting sandwiches with your homemade focaccia!
Main Courses to Pair With This Recipe
Ever thought about those intimate dinner nights or lazy Sunday brunches? The mini focaccia recipe fits right in. This small batch focaccia is just perfect for those moments. It’s not too big, not too small, but just the right size to share with your loved ones.
Not to mention, the beauty of the no knead focaccia recipe is its simplicity. You’ll find this bread to be soft, tender, and ever so slightly crispy on the edges. It’s that versatile dish that pairs perfectly with a range of meals:
Spaghetti Aglio e Olio or Pastina
Let’s start simple. Some beautifully seasoned pasta with garlic and olive oil is a perfect pairing for this loaf pan focaccia. For something a little bit different, why not check out my pastina recipe? It’s Italian comfort food at its finest!
Italian Sandwich
If you’re a carb-lover like me, then you’ll love this mini focaccia as the star of an Italian-style sandwich! One of my personal favorite focaccia fillings is a simple caprese. Think quality mozarella, fresh tomatoes, pesto and basil leaves.
Grilled Herb Chicken
Next on the list, we have a tried and tested favorite. The light and aromatic flavors of herb-grilled chicken pair seamlessly with the texture and taste of our mini focaccia. It’s a duo that’s hard to resist!
Vegetable Medley
For a splash of color on your plate, how about a medley of sautéed veggies? Think bell peppers in a trio of colors, crisp zucchinis, and golden caramelized onions. Paired with a slice from your small focaccia recipe, it’s a delightful mix of taste and texture.
Side Dishes to Make Your Focaccia Shine
The beauty of this small batch focaccia is its versatility. Whether you’re hosting a dinner party or having a quiet evening meal, this loaf pan focaccia is the perfect companion to a variety of side dishes.
Feeling a touch fancy? Take that mini focaccia, chop it up, and voilà, you’ve got croutons that will elevate any salad to gourmet status. These homemade croutons, with their slight crust on the outside and tender inside, are miles better than anything you’d find at the store.
Now, if you’re leaning towards a brunch vibe, consider toasting slices of the small focaccia recipe. Once toasted to perfection, slather on some creamy avocado. The combo of the warm bread with the cool, buttery texture of the avocado is pure magic.
The no knead focaccia bread recipe is also the perfect base for a range of dips, from zesty tomato salsa to rich and creamy hummus. You can also serve it alongside a bowl of garlic comfort or olive oil sprinkled with herbs for a simple, yet delightful appetizer. I have plenty garlic confit recipes to choose from!
My top tips for making the best focaccia
Leave the dough to rest and rise or proof as long as you can – if you have the time, I recommend leaving it for 24 hours in the fridge or at least 2 hours in a warm spot as this will result in a fluffier and lighter dough.
Use a high quality extra virgin olive oil and don’t be shy with it – this is a recipe that relies heavily on extra virgin olive oil not just for the taste but also for the texture and that golden and crunchy crust. It’s important we are not skimping on the quality which is why I recommend using Daen’s Kitchen olive oil. If you are not a fan of adding the garlic confit, you can simply omit this from the recipe and use Rich Glens Wild Garlic Olive Oil or their signature extra virgin blend.
Find a warm spot in your house for the second rise / proof – a room temperature environment will help the dough rise for its second rise. Make sure you cover it with a damp tea towel or plastic wrap so the top doesn’t dry out. If you are making your focaccia in winter, a little trick I learnt is to leave the light on in your oven and let the focaccia dough rise in there.
My Mini No Knead Focaccia top tips continued
Use the right flour – while bread flour will leave you with a chewier texture, it can be a little hard to find! All purpose flour will work just as well!
It’s all about the baking pan – for this mini focaccia, you don’t need a large bowl or pan. You can use a loaf pan or a pan that is 18 cm diameter x 4cm high. Grease it well with olive oil to get that crispy bottom!
Rise baby rise – You can use instant yeast or dry yeast for this recipe. If you’re using an active dry yeast, it needs to feed off honey in warm water. Leave it to sit in the bowl for 5 minutes or until bubbles start to form. This will indicate your yeast is alive.
Check out my other focaccia bread recipe:
Cheesy focaccia with tomato & garlic confit
Spicy garlic confit butter focaccia
Homemade focaccia with wild garlic
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful Daen’s Kitchen creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Frequently Asked Questions
How do you ensure the correct texture for a no knead focaccia?
Ensuring the right texture for our no knead focaccia comes down to a few key steps. First, it”s important to use the right amount of water –you want a high hydrated dough for focaccia and mine sits at 95% This helps to create that soft, airy crumb inside. Secondly, allowing the dough to rest and rise adequately is crucial. This resting period lets the gluten relax and gives the focaccia its characteristic chewy texture. Lastly, baking it at the right temperature ensures the outside is perfectly golden while retaining the moistness inside.
I”ve heard of the small batch focaccia. How is it different?
Great question! The small batch focaccia recipe is designed for smaller servings. It”s perfect for those days when you just want to whip up something quick for yourself or a few friends. Plus, it fits perfectly in a loaf pan, ensuring even baking. It can also be made in the same day!
Speaking of loaf pans, can I use the loaf pan focaccia method for all focaccia types?
Absolutely – the loaf pan focaccia method is super versatile! It provides an even heat distribution, ensuring your bread is baked to perfection every time. Whether you”re making a mini focaccia or a regular-sized one, the loaf pan has got you covered.
Mini No Knead Focaccia
Ingredients
- 110 g lukewarm water
- 1 tsp honey or sugar
- 3 g yeast
- 120 g bread flour 1 cup
- 2.5 g flakey sea salt + extra for topping
- 4 tbsp olive oil
Instructions
- In a small jug, combine the honey, yeast and lukewarm water. Stir together and leave to sit for 5minutes or until bubbles form at the top. This will indicate that your yeast is active and ready to use.
- In a small bowl, combine the flour and salt and whisk together. Drizzle in 1 tablespoon of olive oil and pour in the yeast water. Mix together with your hands until a shaggy and sticky dough forms. Take the dough out of the bowl and coat the bowl with 1 tablespoon of olive oil. Place the dough back into the bowl, ensuring all parts of the dough are coated in the olive oil. Cover and leave to rest overnight in the fridge or in a warm spot in your house for 2 hours. It should double or triple in size.
- Uncover the bowl and fold the dough over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will become smooth while you shape it into a neat ball.
- Drizzle 1 tablespoon of olive oil into a small baking dish or loaf pan and place the dough into it. Using your fingers, carefully stretch the edges of the dough out to the corners. Cover and leave to rest for 2 hours in a warm spot in your house or until the dough doubles in size.
- Preheat the oven to 190 degrees Celsius.
- Uncover the dough and drizzle 1 – 2 tablespoons of olive oil onto it. Slightly dampen your finger tips with olive oil. Dimple the dough by pressing firmly into the dough with your fingers. Top with any toppings you like! I have used garlic confit, rosemary and flakey sea salt.
- Bake for 20 minutes or until golden and crispy on top.
Hi Daen!
Is it possible to shape them and place several of the mini focaccias in a regular baking sheet? would they grow even if they don’t have “walls”?
Hi there! I have never made focaccia before so I just gave it a go, I had some active yeast leftover from a while ago and mixed it with water and honey as suggested. The dough did not rise very much in the fridge overnight and only rose a bit more for the second time. I went ahead and baked it anyway and put a good amount of oil in the bottom of the pan I used, and it stuck the bottom. Any suggestions?
Use baking paper if it sticks to your pan!