Minifocaccia

Ingredientes

• 4.4 oz / 125g all purpose flour or bread flour
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• Toppings - fresh rosemary leaves and flaky salt - or refer to my extensive list above for fun ideas

Preparación

1. 1

   In a large bowl add the flour, instant yeast, salt and sugar. Stir together

2. 2

   Pour in the warm water while stirring with a wooden spoon, mix until well combined and there is no flour left at the bottom of the bowl - it should be a sticky and shaggy dough

3. 3

   Cover with plastic wrap and rest for 15 minutes - preferably in a warm place in the house such as window sill

4. 4

   After 15 minutes, using a wet hand complete one set of stretch and folds by gently lifting one side of the dough, stretch it up and fold it over toward the middle. Repeat this 4-5 times until you’ve folded the dough from all sides to the centre like a small package

5. 5

   Drizzle the top lightly with olive oil, cover with plastic wrap and leave to rest in a warm place for 45 minutes -1 hour, until you see the dough has doubled or tripled in size

6. 6

   Line a loaf pan (8.5 x 4.5 inch / 20 x 11 cm) with parchment paper, add a light drizzle of olive oil and transfer the dough into the loaf pan. Using oily fingers, gently stretch out the dough to the shape of the pan

7. 7

   Cover with plastic wrap and rest for 30 - 45 minutes, until the dough has risen and stretched into the pan

8. 8

   Preheat oven to 425°F / 220°C. Drizzle the top with olive oil and using oiled fingers make dimples by pressing your fingers into the focaccia dough, trying to keep any air bubbles in tact

9. 9

   Sprinkle with flaky salt and rosemary leaves, gently pressing the rosemary into the dough. Rest for 10 minutes while the oven is heating

10. 10

    Bake for 20 - 25 minutes depending on your oven strength - the focaccia should be a beautifully golden brown and crunchy on the top

11. 11

    Remove from the oven and transfer the focaccia to a wire rack and leave to cool for 10 minutes. Slice your mini focaccia and serve with this delicious bread dipping oil or make a focaccia sandwich and enjoy!