Mini Focaccia Bread with Rosemary, Tomato and Olives

mini-focaccia-bread-with-rosemary-tomato-and-olives

Ever since I tried Focaccia for the first time, I fell in love with it. It was so delicious, so tasty that I would eat it all day. I made it for the first time 2 years ago and I nailed it because I truly loved eating it. Any day, I would give a piece of cake for a slice of Focaccia. If you didn’t know, I’m more of a savory person, I’m not into sweets, so I like savory biscuits and treats, but hands down, Focaccia will always be my favorite. I even eat it with my coffee :), is that weird? 🙂

Today I tried something different, I wanted to make Mini Focaccia Bread with Rosemary, Tomato, and Olives. To have a delicious snack before eating when I’m hungry and I’m not home. 

Ingredients:

  • 400 g flour
  • 1 sachet dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 220 ml lukewarm water
  • sliced olives
  • rosemary, oregano, basil
  • 1 tablespoon olive oil
  • dried tomatoes

I followed this recipe until I had to shape the focaccia. I cut it into circles with a glass.

In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, sift the flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Knead very well the dough and when the dough is formed, move it to a plain clean surface and knead it for 5 minutes.

Mini Focaccia Bread with Rosemary, Tomato and Olives

After the dough has been kneaded, move it to a clean oily bowl and let it rise for 45 minutes. When the dough has doubled its size, season it and sprinkle the olive slices and the dried tomatoes.

Mini Focaccia Bread with Rosemary, Tomato and Olives

Knead it again to make sure all the good stuff is inside the dough. Preheat the oven to 180*C and flatten the dough like you would do with a normal focaccia, but then, cut circles with a glass, or a cookie shape and add the circles to the baking sheet.

Mini Focaccia Bread with Rosemary, Tomato and Olives

With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes.

Bake the mini focaccias for 25-30 minutes or until golden brown.

Mini Focaccia Bread with Rosemary, Tomato and Olives

Mini Focaccia Bread with Rosemary, Tomato and Olives

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 30-35 mini Focaccias

Ingredients

  • 400 g flour
  • 1 sachet dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 220 ml lukewarm water
  • sliced olives
  • rosemary, oregano, basil
  • 1 tablespoon olive oil
  • dried tomatoes

Instructions

  1. In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, sift the flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Knead very well the dough and when the dough is formed, move it to a plain clean surface and knead it for 5 minutes.
  2. After the dough has been kneaded, move it to a clean oily bowl and let it rise for 45 minutes. When the dough has doubled its size, season it and sprinkle the olive slices and the dried tomatoes.
  3. Knead it again to make sure all the good stuff is inside the dough. Preheat the oven to 180*C and flatten the dough like you would do with a normal focaccia, but then, cut circles with a glass, or a cookie shape and add the circles to the baking sheet.
  4. With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes.
  5. Bake the mini focaccias for 25-30 minutes or until golden brown.
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