Have you evere felt like paradise? These soft and flavoured small focaccia are an unforgettable gluttony. Eat them at best with creamy fresh cheese and mortadella, one of the most famous Italian cured meats.
MAKES AB. 20 BITES
READY IN 3h 30’
INGREDIENTS
10 oz lukewarm water + ½ oz brewer’s yeast
9 oz all-purpose flour
4 oz semolina
2 tablespoons potato flakes
2 pinches salt
2 tablespoons basil sauce (= pesto)
Semolina and all-purpose flour to taste
4 tablespoons extra virgin olive oil
4 tablespoon s water
2-3 pinches salt
STEP 1: MAKE THE DOUGH
In a mixing bowl, blend: water +brewer’s yeast, then add – little by little – all-purpose flour, semolina, potato flakes, salt and pesto.
STEP 2: LET IT RISE
Cover the dough with clingfilm and let it stand at room temperature for a couple of hours.
STEP 3: CUT THE DOUGH
Put some flour and semolina on the pastry board, then place the dough on it and cover with a bit semolina . Roll the dough out carefully by hand (1-2 cm thick), and cut 20 circles.
Place the circles in a oiled baking tray.
STEP 4: SECOND RISE
In a small bowl mix oil, water and salt, then sprinkle the small focaccia with it. Let them rise into the oven (off!) for about 1 hour.
STEP 5: BAKE
Bake in preheated oven at 210 °C for about 13-15 minutes. When ready sprinkle with other water/oil/salt mix.
#getBready & enjoy your meal
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