Mini focaccias with zucchini cream and melty heart, if you love focaccia like I do, you can’t miss this recipe.
I usually make this recipe with only zucchini cream, but I had some Parmesan to use up and decided to add it to the dough.
So let’s cut to the chase and prepare these mini focaccias with zucchini cream together.
Oh wow, they’re so good!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 40 Days
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 248.97 (Kcal)
- Carbohydrates 36.94 (g) of which sugars 2.19 (g)
- Proteins 9.45 (g)
- Fat 7.65 (g) of which saturated 2.27 (g)of which unsaturated 0.90 (g)
- Fibers 1.47 (g)
- Sodium 281.76 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups Manitoba flour
- 1 2/3 cups all-purpose flour (00)
- 1/2 cup water (warm)
- 1/2 cup milk (warm)
- 2 tsp fresh yeast
- 2 tbsp extra virgin olive oil (2 tablespoons)
- 1/2 zucchini (about one or two tablespoons maximum)
- 2 tsp sugar
- to taste salt
- 2 tbsp grated Parmesan (or pecorino: optional)
Tools
- 1 Salad Bowl
- 1 Baking Pan
Steps
In a bowl, pour the water, milk, fresh yeast, sugar, and dissolve. Add the extra virgin olive oil and flour little by little.
Start kneading in the bowl and then transfer the dough to a surface to continue kneading by hand.
Add the remaining flour, salt, and knead until you get a smooth and soft dough.
Cover and let it rise for about 40 minutes, in the oven turned off with the light on.
In the meantime, grate half a zucchini and squeeze well to remove all excess water.
After 40 minutes, roll out the dough, distribute the two tablespoons of grated zucchini inside, and if desired, two tablespoons of Parmesan (or pecorino), wrap and form a roll.
Cut the roll into 8 pieces, place the piece upright, and with the help of a rolling pin, form mini focaccias.
Let the mini focaccias rise again until they double, about an hour and a half.
Bake in a static oven at 350°F for 20/25 minutes or in a fan oven at 340°F for 20/25 minutes until the mini focaccias are golden brown.
Serve hot or warm.
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FAQ (Frequently Asked Questions)
Can they be frozen?
Yes, in that case, I suggest moving them to the fridge the night before and then heating them for a few seconds in the microwave.
Yes, in that case, I suggest moving them to the fridge the night before and then heating them for a few seconds in the microwave.
Can I replace fresh yeast with dry yeast?
Yes, in that case, reduce the dose by 1/3.
Yes, in that case, reduce the dose by 1/3.
Can I avoid using milk?
Yes, you can replace it with a vegetable milk or simply by adding just water, they will be less soft in this case.
Yes, you can replace it with a vegetable milk or simply by adding just water, they will be less soft in this case.
