Name: No-Knead Garlic Rosemary Mini Focaccia
Ingredients: 3 cups all-purpose flour, spooned and leveled, approximately 12 3/4 ounces by weight; 2 1/4 teaspoons instant yeast; 1 teaspoon granulated sugar or honey; 1 1/4 teaspoons fine salt; 1 1/4 cups lukewarm water; 2 tablespoons extra-virgin olive oil; 2 tablespoons olive oil for the pans; 1 tablespoon olive oil for the tops; 1 tablespoon finely chopped fresh rosemary; 1/4 teaspoon flaky salt, or a light sprinkle to taste; Freshly ground black pepper, optional; 1 tablespoon olive oil; 3 garlic cloves, finely minced; 1 teaspoon chopped fresh parsley, optional

Description

Yield: Six mini rounds, approximately 4 inches across
Active prep: Approximately 20 minutes
First rest and rise: Approximately 65–95 minutes total
Pan rise: Approximately 30–45 minutes
Bake: Approximately 18–24 minutes
Brief cooling: Approximately 15–20 minutes
Total: Approximately 2 1/2–3 1/2 hours
Status: Untested proposed recipe

Ingredients

Scale

Dough

3 cups all-purpose flour, spooned and leveled, approximately 12 3/4 ounces by weight
2 1/4 teaspoons instant yeast
1 teaspoon granulated sugar or honey
1 1/4 teaspoons fine salt
1 1/4 cups lukewarm water
2 tablespoons extra-virgin olive oil

Pans and Rosemary Topping

2 tablespoons olive oil for the pans
1 tablespoon olive oil for the tops
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon flaky salt, or a light sprinkle to taste
Freshly ground black pepper, optional

Garlic Finish

1 tablespoon olive oil
3 garlic cloves, finely minced
1 teaspoon chopped fresh parsley, optional

Yield: Six mini focaccia rounds, each about 4 inches across, depending on pans and dough expansion.

Oil total: Six tablespoons across the dough, pans, topping, and finishing mixture. Keep these measured portions separate so you do not accidentally use the full amount at one stage.

Instructions

Mix 3 cups carefully measured flour, 2 1/4 teaspoons instant yeast, 1 teaspoon sugar, and 1 1/4 teaspoons fine salt. Stir in 1 1/4 cups lukewarm water and 2 tablespoons olive oil thoroughly.
Cover 20 minutes, then fold the dough inward from four sides. Cover and rise another 45–75 minutes, until close to doubled.
Oil six suitable 4-inch metal pans with 2 tablespoons oil total. Divide dough evenly and ease into the pans.
Cover and rise 30–45 minutes until puffy. Heat the oven to 425°F.
Divide 1 tablespoon oil mixed with 1 tablespoon chopped rosemary over the tops. Dimple and sprinkle lightly with flaky salt.
Bake 18–24 minutes, until golden on top and underneath.
Warm 3 minced garlic cloves gently in 1 tablespoon oil over low heat until fragrant, without dark browning.
Rest breads briefly, remove to a rack, add the garlic finish, and cool a little before serving.

Storage: Refrigerate fresh-garlic-topped leftovers within two hours and use within 3–4 days. Freeze for up to two months for best quality.

Estimated nutrition: Approximately 330–370 calories per mini focaccia when the batch is divided into six and all measured oil is included. Actual retained pan oil, flour measurement, and additions affect the result. This is an unverified estimate.