Focaccine
These focaccine are the perfect savoury snack. With a pillowy soft crumb and golden crispy crust, they are irresistible!
Servings: 24 small focaccine
Ingredients
Focaccine
- 250 g 00 flour
- 250 g Manitoba flour
- 5 g active dry yeast
- 145 ml water lukewarm
- 145 ml milk lukewarm
- 10 g salt
- 5 g sugar
- 30 ml olive oil
Brine
- 30 g olive oil
- 30 g water
Toppings
- salt
- cherry tomatoes
- sliced olives
- herbs rosemary/thyme
Instructions
- In a small bowl mix together the lukewarm water, milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes.
- In a mixer or in a large bowl, mix the flours and salt together and make a well. Add the olive oil and the yeast mixture in the well.
- Start kneading or mixing the dough in the mixer. Knead for a few minutes until you get a smooth dough.
- Place the dough in a bowl, cover and let it proof for about 1 hour or 2 hours. After this resting time it should be double in size.
- Line a baking tray with parchment paper. Set aside.
- Gently flour your working surface and open the dough to about 0.5cm thickness.
- With a cup or a cookie cutter, cut circles from the dough. Place the focaccine on the prepared tray, cover and let rest for another hour, until they are doubled in size.
- Preheat the oven to 200°C or 390°F. Mix the water and olive oil together with a blender to make the brine. Set aside.
- Once the foccacine have doubled in size, gently press your finger in the dough to make about 4/5 dimples on each piece of dough. Brush each focaccia with the brine and top with your favourite toppings.
- Bake the focaccine for about 15/20 minutes, until they have a nice golden colour.
- Let cool for a few minutes and enjoy!