Mini focaccias are a tasty snack, great eaten plain or filled, and easy to make.
Crispy on the outside and soft inside, they are ideal to accompany an aperitif, but also as a substitute for bread, to enrich a buffet, or for a lunch at the office or for a picnic.
Read how to make mini focaccias with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups 00 flour (type 00 flour)
- 1 cup + 1 tbsp cups semolina flour
- 1 2/3 tsp fresh yeast
- 1/3 cup milk
- 1/3 cup water
- 4 1/2 tbsp extra virgin olive oil
- 1 1/4 tsp salt
- 1 teaspoon honey
- coarse salt (to sprinkle before baking)
Preparation of the mini focaccias
Warm the milk until lukewarm, then dissolve the yeast in the milk.
In a large bowl put the two types of flour and mix them.
Make a well in the center and pour in the yeast dissolved in the milk and the water and start kneading until the liquids are absorbed.Add the honey while continuing to knead, then the salt.
Without stopping kneading, add 40 g (about 2 3/4 tbsp) of extra virgin olive oil, until you obtain a smooth and homogeneous dough.
Shape into a ball, cover with a clean kitchen towel and let it rise for two hours.After this first rise, roll the dough out to a thickness of 1 cm (about 3/8 inch).
Using a 5 cm (about 2-inch) round cutter, cut out the mini focaccias, place them on a baking sheet lined with parchment paper, keeping them spaced apart, cover them again with the towel and let them rise for another two hours.At the end of the rising time, preheat the oven in conventional (static) mode to 356°F.
Create dimples on the focaccias with your fingertips, brush them with the remaining extra virgin olive oil and sprinkle with coarse salt.
Bake them for ten to fifteen minutes until golden.
Notes
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