Chef Gianluca Deiana Abis: Focaccine Morbide/ Soft Mini Focaccia
Prep. time: 10 minutes
Cook Time: 13 minutes Difficulty: 1 out of 5 Serve: 4
3 1/4 Cups of All purpose flour 1/2 cup of Room temperature water 1/3 cup of Whole milk at room temperature 1 tsp of dry yeast 1/4 of Extra virgin olive oil 1 tbsp sugar 1/3 tsp of Salt
To make soft mini focaccia, add flour into the bowl, yeast and a little bit water. Start mixing, gradually adding water and milk, little by little. Once the flour has absorbed the liquids, add sugar, salt and some olive oil. Knead the dough for about 10 minutes, until it smooth. Transfer the dough to a large bowl, cover with plastic wrap and let rise for 3 hours at room temperature. After 3 hours, leave to rise in the refrigerator for 10 hours. After 10 hours, let the dough come to room temperature for about half an hour. Divide the dough into 8 pieces. Work each piece to give it a rounded shape and let it rest for 5 minutes. Pass each piece in flour and then roll it out with a rolling pin to obtain round focaccia with a diameter of about 2.5 inches. Place mini focaccia on baking sheet and drizzle over each with oil and let it rest for another hour. Then pierce dough with your fingertips, season with the salt. Bake the muffins in a preheated oven at 425 ° for 12-13 minutes on the medium shelf. Once ready, take them out of the oven and let them cool.
Chef tips: These soft mini focaccias are good on their own but they also very good stuffed with savory fillings: just divide them in half and fill them with cold cuts, cheeses or vegetables.