SOFT MINI FOCACCIA RECIPE FOR APPETIZERS
As you well know by now, I love baked goods and these mini focaccias are just amazing: soft and super tasty.
Locking myself in the kitchen at work makes me happy and it’s the remedy for any kind of stress.
I created this SOFT MINI FOCACCIA RECIPE, in particular, for my sweet little prince Filippo, on the days he had a very high fever and didn’t want to eat anything. Of course, he ate a few (his father ate a lot of them) but as soon as he peeked into the kitchen to look at the oven (which he often does), I managed to get a smile out of him! That makes me a happy mom 🙂
I then replicated them for an appetizer, and they were very much appreciated: a nice platter of cured meats and cheeses goes perfectly with them.
Let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups Flour type 0
- 1 cup Manitoba Flour
- 1/2 cup Milk
- 1/2 cup Water
- 1 pinch Salt
- 1 tsp Dry yeast (10 g of fresh yeast)
- 3 tbsp Olive oil
- to taste Olive oil
- 2 sprigs Rosemary
- Cherry tomatoes
- Black olives
Preparation
For those using dehydrated yeast, subtract 50 g of water from the total described and then follow the instructions on the package.
In a bowl (or with a stand mixer with a hook attachment), add all the ingredients a little at a time (except the salt) and mix.Then wait 30 minutes and add the salt.
Bowl folds
I am used to doing them in my doughs because they make them softer, but if you don’t have time you can skip this step.
If you decide to do them, here is everything you need –> BOWL FOLDS EXPLAINED SIMPLY.Let rise in the bowl tightly covered with plastic wrap for about 4/6 hours, depending on the temperature in the house.
After the rising time, deflate the dough and divide it into small portions: about 80 g each.
Now form balls that we transfer to a baking sheet.
Let rise for an hour, after which pour a drop of oil and stretch with your fingers to shape the focaccias: at this point add olives, tomatoes, and rosemary.
(make sure everything is well dried so as not to increase the hydration of the dough which then falls apart).
Let rise for another hour.
Bake at 392°F for about 15 minutes.
Our SOFT MINI FOCACCIA RECIPE FOR APPETIZERS is ready!
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