NO KNEAD MINI FOCACCIA

no knead mini focaccia bread

NO KNEAD MINI FOCACCIA ROUNDS

 

No knead mini focaccia bread
No knead mini focaccia bread
These MINI FOCACCIA ROUNDS are soft inside and crispy on the outside and the best part is that NO KNEADING is required to make the dough. We rarely have bread at home but always have focaccia and always double the recipe so we can freeze some and have it ready whenever we need it.
no knead mini focaccia bread

Why is this recipe better than others?

There are plenty of focaccia recipes out there and pretty sure they are delicious, but this one is superior. Preparing the first part of the dough, called “poolish”,  at least 12-18 hours will yield pillowy soft focaccia and very fragrant, even a few days later it will stay the same. This process also will allow you to have your focaccia ready in 4.5-5 hours the day after. The whole recipe requires just MIXING the dough with a spatula no kneading or stand mixer required, and for this reason it is extremely BEGINNER FRIENDLY. The best part of it all is the crispiness on the outside!
no knead focaccia bread

What will you need?

For the starter also called poolish:
Bread flour: highly recommend this over All Purpose flour because this recipe calls for a high content of water and long resting time. Bread flour contains a higher amount of protein which is necessary for this kind of recipe.
Water: depending on the season the temperature of the water will vary. In winter time we use lukewarm water, during summer the cold one is recommended. This recipe, like many of our focaccia recipes, calls for a high content of water and the term for this is “high hydration” dough. It yields soft and fluffy dough.
Yeast: whether you use “instant yeast” or “active dry yeast” it doesn’t really matter for this purpose. The main difference between the two kinds is that “active dry yeast” needs to be activated in warm water and sugar or honey prior to being used. Whereas “instant yeast” can be used right away.
Honey or sugar: yeast loves sugar, so whether you use active dry yeast or instant yeast, we recommend adding it so it feeds the yeast. To make it easy we simply dissolve the honey or sugar in the water.
Salt: for flavor since this is a savory focaccia.
Extra virgin olive oil: also known as EVOO or EVO oil. We recommend the extra virgin olive oil instead of the simple “olive oil” because it’s much flavorful. Depending on the brand, EVO oil is pure whereas simple olive oil is mixed with other oils.
Instructions:
The night before make starter simply by mixing flour, water, yeast and honey. Cover and let rest overnight on the countertop.
The day after, using a fork or your hands,  mix in the starter, the rest of the flour and the water. Then add salt and finally, add the EVO oil.  NO KNEADING required.
Cover and let rest for 20 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights “focaccia” to see how I do it, it’s very simply, I promise).
Repeat this 3 times every 15-20 minutes.
Then let rest the dough for 1.5 hours.
After this, divide and shape the dough into 8- 9 balls.
Layer baking pan with parchment paper and Grease with extra virgin olive oil abundantly.
Place the dough balls on it and gently press to flatten. Let rest for 45-60 minutes.
Preheat oven at 425°F.
Grease your fingertips, drizzle some oil on top, and press down, making the famous holes.
Add some rosemary (optional) and flaky salt. Bake for about 15-18 minutes or until golden brown on top.
Take them out of the oven and leave in the pan for about 2-3 minutes, then  place on a baking rack.
Enjoy!

Why do we let it rest for so long?

There are different reasons why we prefer it this way: first, it helps with digestion because we use less yeast and this makes for longer resting hours. Second, the flavor and texture improve much more when letting rest at least 12 hours.

What pan should you use?

Highly recommend a metal pan instead of a glass one, because it holds the heat differently and will yield a very crispy focaccia on the bottom.
How to store it?
The best way to store focaccia is to let it cool completely, then put in freezer safe ziplock bags. If you leave it on the countertop uncovered, it will dry out and harden.
To reheat the focaccia, you can go two ways. You can microwave on the “defrost” option for a minute or so. Or, alternatively, you can place it in the air fryer for 4 minutes at 360F.

NO KNEAD MINI FOCACCIA

5 from 1 vote
Course Bread
Cuisine Italian

Ingredients
  

  • Starter:
  • 1 cup + 2 teaspoons bread flour (150gr)
  • 1/2 cup + 2 full tablespoons water (150gr)
  • 1/2 tsp yeast
  • 1 tsp honey or sugar
  • Dough:
  • 1 1/3 cup + 2 tbsp bread flour (200gr)
  • 1/2 cup + 1 full tbsp water (128gr)
  • 1 heaping teaspoon salt
  • 2 tablespoons extra virgin olive oil plus some more for the folds

Instructions
 

  • The night before make starter simply by mixing 1 cup + 2 tsp bread flour, 1/2 cup +2 tbsp water, yeast and honey. Cover and let rest on the countertop for about 4-5 hours. Then place it in the fridge overnight.
  • The day after, using a fork or your hands,  mix in the starter, the rest of the flour (1 1/3 cup +2tbsp) and the water (1/4 cup or 4 liquid oz). Then add salt. Finally, add the EVO oil.  NO KNEADING required.
  • Cover and let rest for 45 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches.
  • Flip seam side down and shape into a ball.
  • The dough will be very wet and sticky.
  • Let rest the dough for 1.5-2 hours (it has to double in volume).
  • After this, divide and shape the dough into 6-7 balls.
  • Layer baking pan with parchment paper and Grease with extra virgin olive oil abundantly.
  • Place the dough balls on it and gently press to flatten. Let rest for 45-60 minutes.
  • Preheat oven at 425°F.
  • Grease your fingertips, drizzle some oil on top, and dimple.
  • Add some rosemary (optional) and flaky salt. Bake for about 15-18 minutes or until golden brown on top.
  • Take them out of the oven and leave in the pan for about 2-3 minutes, then  place on a baking rack.
  • Enjoy!
Keyword easy focaccia bread, no knead
Scroll to Top