Mini No Knead Focaccia

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat the oven to 190 degrees Celsius.

Step 6

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.

Step 7

Bake for 20 minutes or until golden and crispy on top.