No-Knead Mini Olive Focaccia is a simple, olive oil-rich bread with a soft center, golden dimpled top, mixed olives, and fragrant rosemary. The dough is stirred together without kneading, then divided into small pans for an especially inviting presentation.
Small Pans, Big Focaccia Flavor
A slow rise does the work in this easy focaccia dough, building a tender, open crumb without kneading. The olives, rosemary, and olive oil settle into the dimples and turn beautifully fragrant in the oven.
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour or bread flour
- 1 cup lukewarm water
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar or honey
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
For the Topping
- 2 tablespoons extra virgin olive oil
- 1/2 cup mixed olives, pitted and halved
- 1 1/2 tablespoons fresh rosemary leaves
- Flaky sea salt, to taste
- 1/4 teaspoon cracked black pepper, optional
Optional Additions
- 1 finely minced garlic clove
- 2 tablespoons grated Parmesan
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon everything bagel seasoning
Ingredient Details That Matter
Bread flour gives the focaccia a little extra chew, while all-purpose flour makes a tender version. Use mixed olives you enjoy, and drain them well so excess brine does not make the surface watery.
Equipment
- Two 6- to 7-inch oven-safe skillets or cake pans
- Large mixing bowl
- Wooden spoon or spatula
- Parchment paper
- Plastic wrap or clean towel
Instructions
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In a large bowl, stir together the all purpose flour or bread flour, lukewarm water, instant yeast, granulated sugar or honey, fine sea salt, and 2 tablespoons extra virgin olive oil until no dry flour remains. The dough will be soft and sticky.
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Cover the bowl and let the dough rise at room temperature for 1 1/2 to 2 hours, until puffy and roughly doubled in size.
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Heat the oven to 425°F (220°C). Line two small oven-safe skillets or pans with parchment paper and brush them with a little extra virgin olive oil.
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Divide the dough between the prepared pans. With oiled fingertips, gently press it outward, cover, and let it rest for 20 minutes. Dimple the surface deeply with oiled fingertips.
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Drizzle the remaining extra virgin olive oil over the dough. Press in the mixed olives pitted and halved and rosemary leaves, then finish with flaky sea salt and cracked black pepper if using.
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For optional additions, scatter over the finely minced garlic, grated Parmesan, fresh thyme leaves, crushed red pepper flakes, or everything bagel seasoning before baking.
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Bake for 20 to 24 minutes, until deeply golden and crisp at the edges. Let the focaccia cool in the pans for 5 minutes before lifting out and serving warm.
Helpful Tips
- Oil your fingertips before handling the dough so it does not stick.
- Drain and pat the olives dry before pressing them into the dough.
- Make deep dimples to catch the olive oil and toppings.
- Bake until the edges are richly golden for the best texture.
Troubleshooting
If the dough springs back while you press it into the pans, cover it and let it rest for another 10 minutes. If the top is browning too fast, loosely tent with foil for the last few minutes of baking.
Serving Ideas
Serve warm as a side for soup, salad, pasta, or a cheese board. It is also delicious split horizontally for a small sandwich.
Timing and Yield
Plan for 20 minutes of hands-on work, 1 1/2 to 2 hours for the first rise, a short pan rest, and 20 to 24 minutes of baking.
Simple Variations
- Use only green or only Kalamata olives.
- Add grated Parmesan before baking for a cheesy top.
- Swap rosemary for thyme or a mix of both.
- Finish with crushed red pepper flakes for a little heat.
Storage
Store completely cooled focaccia in an airtight container at room temperature for up to 2 days. Freeze wrapped pieces for up to 2 months.
Reheating
Warm pieces in a 350°F oven for 6 to 8 minutes. For frozen focaccia, thaw first or reheat covered until warmed through, then uncover briefly to crisp the edges.
Allergen Notes
Contains wheat. If using grated Parmesan, the recipe also contains dairy. Check seasoning blends for additional allergens.
FAQ
Can I make one larger focaccia?
Yes. Press the dough into one well-oiled 9-inch round pan and bake until golden, adding a few minutes if needed.
Can I use active dry yeast?
Yes. Bloom it first in the lukewarm water with the sugar or honey, then stir it into the flour mixture.
Can I let the dough rise overnight?
Yes. Cover and refrigerate the mixed dough overnight, then bring it closer to room temperature before pressing it into the pans.
Conclusion
No-Knead Mini Olive Focaccia turns a simple dough into golden, rosemary-scented little breads with crisp edges and a soft, olive oil-rich center.
Print
No-Knead Mini Olive Focaccia
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Sourdough
- Method: Baking
Description
Small no-knead focaccias topped with mixed olives, rosemary, and olive oil.
Ingredients
- 2 1/4 cups all-purpose flour or bread flour
- 1 cup lukewarm water
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar or honey
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1/2 cup mixed olives, pitted and halved
- 1 1/2 tablespoons fresh rosemary leaves
- Flaky sea salt, to taste
- 1/4 teaspoon cracked black pepper, optional
- 1 finely minced garlic clove
- 2 tablespoons grated Parmesan
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon everything bagel seasoning
Instructions
Step 1 In a large bowl, stir together the all purpose flour or bread flour, lukewarm water, instant yeast, granulated sugar or honey, fine sea salt, and 2 tablespoons extra virgin olive oil until no dry flour remains. The dough will be soft and sticky.
Step 2 Cover the bowl and let the dough rise at room temperature for 1 1/2 to 2 hours, until puffy and roughly doubled in size.
Step 3 Heat the oven to 425°F (220°C). Line two small oven-safe skillets or pans with parchment paper and brush them with a little extra virgin olive oil.
Step 4 Divide the dough between the prepared pans. With oiled fingertips, gently press it outward, cover, and let it rest for 20 minutes. Dimple the surface deeply with oiled fingertips.
Step 5 Drizzle the remaining extra virgin olive oil over the dough. Press in the mixed olives pitted and halved and rosemary leaves, then finish with flaky sea salt and cracked black pepper if using.
Step 6 For optional additions, scatter over the finely minced garlic, grated Parmesan, fresh thyme leaves, crushed red pepper flakes, or everything bagel seasoning before baking.
Step 7 Bake for 20 to 24 minutes, until deeply golden and crisp at the edges. Let the focaccia cool in the pans for 5 minutes before lifting out and serving warm.
Notes
The dough is designed to be sticky and no-knead. Resist adding extra flour; using olive oil on your hands and pans is the easier way to handle it. Store completely cooled focaccia in an airtight container at room temperature for up to 2 days. Freeze wrapped pieces for up to 2 months.
