Ingredients for 10 mini focaccia (about 5 x 10cm)
450g flour
15g fresh yeast
1 pinch sugar
0.5 dl olive oil
½ teaspoon salt
4 tablespoons fine semolina
About 3dl lukewarm water
5 tablespoons olive oil
4 tablespoons water
To garnish:
Cherry tomatoes
1 tbsp Italian dried herbs
Rosemary
2 tbsp grated parmesan cheese
a dozen green olives
Method:
Dissolve the yeast with a pinch of sugar in 0.5 dl lukewarm water. Keep it aside for 30 minutes.
Combine the flour, semolina and salt. Pour the yeast mixture and mix well.
Slowly add the water. Knead the dough for about 10 minutes (this is when I am so happy to have a Kenwood Chef to do it for me…). After 10 min, the dough should be soft and manageable.
Put it in a bowl and cover it with a wet clean cloth. Let it rise for 2 hours. The size of the dough should have doubled after that time.
Prepare a baking tray and cover it with baking paper or brush oil on it.
Take a piece of dough, the size of an egg. Roll it between your hands and then flatten it until about 1.5 cm thick. Put it on the tray and repeat the operation until all the dough is used.
Press your thumb onto each focaccina at different places (see picture), which will give its original humpy shape.
Garnish with whatever you like: cherry tomatoes, olives, herbs, parmesan cheese, etc…
Preheat the oven at 200°C.
Cover the focaccine and let them rise for about 20 min.
Emulsify the 5 tblsp olive oil with the 4 tblsp water. Brush this on top of the focaccine and put them in the oven for about 20 min. When they start to become very lightly golden, it is time to take them out of the oven.
As soon as they are out of the oven, brush one more time the olive oil/water emulsion on them. This will give them the spongy softness very characteristic of the focaccia.
Serve with your favourite antipasti, salad or you can fill it with some yummy Italian pesto and cheese…
Link intruction to make through playing cooking games: http://www.dressup24h.com/game/7238/Aubergine-mini-foccacia-cook.html
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