Mini No-Knead Rosemary Focaccia gives you two golden, olive-oil-rich breads with almost no hands-on kneading. The soft dough rises in small skillets, then gets classic dimples, fresh rosemary, flaky salt, and a crisp, tender finish.
Two Golden Skillet Focaccias, No Kneading Required
A sticky, well-hydrated dough and a few gentle folds create airy focaccia without kneading. Baking in two small skillets gives each round a crisp olive-oil edge, a fluffy center, and plenty of dimples for rosemary and flaky salt.
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
- 2–3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary leaves
- Flaky sea salt, to taste
- 1/4 teaspoon cracked black pepper, optional
Optional Additions
- 1/2 teaspoon garlic powder
- 1 small finely minced garlic clove
- 2 tablespoons grated Parmesan
- Everything bagel seasoning
- Crushed red pepper flakes
Ingredient Details That Matter
Bread flour gives extra chew, while all-purpose flour makes a tender crumb; either works. Use comfortably lukewarm water so the yeast can work steadily. Extra virgin olive oil flavors both the dough and the skillet crust. Fresh rosemary leaves and flaky sea salt are the signature finish.
Equipment
- Large mixing bowl
- Sturdy spoon
- Kitchen scale or measuring cups
- Two small cast-iron skillets
- Parchment paper (optional liners)
- Wire cooling rack
- Oven mitts
Instructions
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In a large bowl, stir together the all purpose flour or bread flour, instant yeast, granulated sugar or honey, and fine sea salt.
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Pour in the lukewarm water and 2 tablespoons extra virgin olive oil. Stir with a sturdy spoon until a sticky, shaggy dough forms with no dry flour. Cover and rest for 10 minutes, then give the dough a few gentle folds in the bowl.
-
Cover and let the dough rise in a warm, draft-free spot for 60 to 75 minutes, until puffy and nearly doubled. Meanwhile, oil two small cast-iron skillets generously with some of the topping oil.
-
Divide the dough between the skillets and gently stretch it toward the edges with oiled fingertips. Cover and rest for 20 to 30 minutes, until the dough looks airy.
-
Heat the oven to 425°F (220°C). Drizzle over the remaining extra virgin olive oil and press deep dimples into the dough. Scatter over the rosemary leaves, flaky sea salt, and cracked black pepper. Add garlic powder, finely minced garlic, grated Parmesan, everything bagel seasoning, or crushed red pepper flakes if using.
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Bake for 20 to 25 minutes, until the focaccias are puffed and deeply golden with crisp edges. Cool in the skillets for 10 minutes before serving.
Helpful Tips
- Do not add extra flour to the sticky dough; oil your hands instead.
- Let the dough rise until puffy rather than relying only on the clock.
- Oil the skillets generously so the bottoms fry gently and release easily.
- Make deep dimples without deflating the whole dough.
- Use flaky sea salt sparingly because it is concentrated.
Troubleshooting
If the dough has not puffed after the first rise, move it to a warmer spot and allow more time. A dense center usually means the dough was under-risen or too much flour was added. If the bottoms darken before the tops, place the skillets on a higher oven rack for the final minutes or reduce the oven temperature slightly.
Serving Ideas
Serve warm as a snack, alongside soup or salad, or split and fill as a sandwich bread. The rosemary and olive oil also pair beautifully with soft cheese, tomatoes, or roasted vegetables.
Timing and Yield
Plan on about 20 minutes of hands-on work, 80–105 minutes of rising, 20–25 minutes baking, and 10 minutes cooling. The recipe makes two mini focaccias.
Simple Variations
- Use bread flour for a chewier crumb or all-purpose flour for a softer one.
- Add thinly sliced olives or roasted garlic as a topping.
- Replace rosemary with thyme or sage.
- Finish with Parmesan and everything bagel seasoning for a more savory crust.
Storage
Cool completely, then wrap airtight. Keep at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze cooled focaccia pieces well wrapped for up to 2 months.
Reheating
Reheat in a 350°F (175°C) oven for 6–8 minutes until warm and crisp at the edges. A toaster oven works well for individual pieces.
Allergen Notes
Contains wheat. Optional Parmesan adds milk. Check packaged ingredients for cross-contact when cooking for someone with allergies.
FAQ
Can I make one larger focaccia?
Yes. Use one larger, well-oiled skillet, but expect a longer bake and check the center for doneness.
Can I use dried rosemary?
Yes. Use about one-third as much dried rosemary because its flavor is more concentrated.
Why is the dough so sticky?
The high hydration is what creates an airy focaccia crumb. Use oiled hands and resist adding extra flour.
Do I need to use cast iron?
Cast iron gives especially crisp edges, but two well-oiled small metal baking pans can also work.
Conclusion
With a sticky no-knead dough, generous olive oil, and a patient rise, these mini focaccias bake into crisp-edged, fluffy breads covered in rosemary and flaky salt. Serve them warm and pull them apart at the table.
Print
Mini No-Knead Rosemary Focaccia
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 5 minutes
- Yield: 2 mini focaccias 1x
- Category: Sourdough
- Method: Baking
Description
Two small no-knead skillet focaccias with rosemary, olive oil, flaky sea salt, and crisp golden edges.
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
- 2–3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary leaves
- Flaky sea salt, to taste
- 1/4 teaspoon cracked black pepper, optional
- 1/2 teaspoon garlic powder
- 1 small finely minced garlic clove
- 2 tablespoons grated Parmesan
- Everything bagel seasoning
- Crushed red pepper flakes
Instructions
Step 1 In a large bowl, stir together the all purpose flour or bread flour, instant yeast, granulated sugar or honey, and fine sea salt.
Step 2 Pour in the lukewarm water and 2 tablespoons extra virgin olive oil. Stir with a sturdy spoon until a sticky, shaggy dough forms with no dry flour. Cover and rest for 10 minutes, then give the dough a few gentle folds in the bowl.
Step 3 Cover and let the dough rise in a warm, draft-free spot for 60 to 75 minutes, until puffy and nearly doubled. Meanwhile, oil two small cast-iron skillets generously with some of the topping oil.
Step 4 Divide the dough between the skillets and gently stretch it toward the edges with oiled fingertips. Cover and rest for 20 to 30 minutes, until the dough looks airy.
Step 5 Heat the oven to 425°F (220°C). Drizzle over the remaining extra virgin olive oil and press deep dimples into the dough. Scatter over the rosemary leaves, flaky sea salt, and cracked black pepper. Add garlic powder, finely minced garlic, grated Parmesan, everything bagel seasoning, or crushed red pepper flakes if using.
Step 6 Bake for 20 to 25 minutes, until the focaccias are puffed and deeply golden with crisp edges. Cool in the skillets for 10 minutes before serving.
Notes
Makes two mini focaccias. Use two small skillets, oil generously, and let the dough become visibly puffy before dimpling. Cool completely, then wrap airtight. Keep at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze cooled focaccia pieces well wrapped for up to 2 months.
