Mini focaccias

Name: Mini focaccias
Prep time: 50 min
Total time: 75 min
Yield: 12
Ingredients: 500 g half-white flour; 1 parcel dry yeast; 2 tsp pine nuts; 40 g feta; 2 tbsp mascarpone; 30 g goats' cheese; 100 g cherry tomatoes; 20 g dried tomatoes; 1 tbsp pomegranate seeds; 50 g potatoes; 1 tbsp pesto verde (green pesto); 1 handful rocket; 50 g courgettes; 2 slice cured ham; 2 tbsp olive oil; 15 g black olives; a little Oriental spice mix; a little pepper; ¼ bunch rosemary; 1 tsp salt; ¼ bunch thyme

Aperitif fingerfood Baking piquant

Total: 1 hr 15 min. | Active: 50 min.

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Something to suit every taste. These mini focaccias can be enjoyed as a hearty little snack or as a selection of canapés. However, the bread also tastes great on its own with a little olive oil, rosemary and fleur de sel. The dough can also be stretched out on a baking tray and prepared as a single focaccia.

Nadja - LouMalou

Ingredients

for 12 pieces

Dough (makes 12)
500 g	half-white flour
1 tsp	salt
1 parcel	dry yeast
4 ½ dl	water, lukewarm
2 tbsp	olive oil

Topping 1 (for 2 focaccias)
50 g	potatoes, thinly sliced
30 g	goats' cheese (e.g. Chavroux), sliced
a little	rosemary, finely chopped
a little	pepper
2 tsp	olive oil

Topping 2 (for 2 focaccias)
1 tbsp	pesto verde (green pesto) (organic)
50 g	cherry tomatoes, halved
20 g	feta, crumbled
2 tsp	pine nuts

Topping 3 (for 2 focaccias)
2 tbsp	mascarpone
2 slice	cured ham, torn into pieces
1 handful	rocket

Topping 4 (for 2 focaccias)
20 g	dried tomatoes (e.g. Fine Food), cut into strips
15 g	black olive (e.g. Fine Food Taggiasca olives)
a little	Oriental spice mix (e.g. Fine Food za'atar spice mix)
a little	olive oil

Topping 5 (for 2 focaccias)
50 g	cherry tomatoes, halved
a little	thyme, finely chopped
a little	pepper
2 tsp	olive oil

Topping 6 (for 2 focaccias)
50 g	courgette, thinly sliced
20 g	feta, crumbled
1 tbsp	pomegranate seeds
2 tsp	olive oil

How it's done

Dough (makes 12)

Mix the flour, salt and yeast. Add the water and oil. Using a hand mixer, knead the mixture to form a homogeneous dough. Divide into 12 portions using 2 floured tablespoons, place on a baking tray lined with baking paper and press down using the floured side of the spoon. Leave to rise at room temperature for approx. 30 mins.

Top the focaccias with the various toppings.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C.

Topping 1 (for 2 focaccias)

Top the focaccias with the potatoes, cheese and rosemary, season. Once baked, drizzle with olive oil.

Topping 2 (for 2 focaccias)

Spread the pesto on top of the focaccias, top with the tomatoes, feta and pine nuts, bake.

Topping 3 (for 2 focaccias)

Spread the mascarpone on top of the focaccias, bake. Once baked, top with the cured ham and rocket.

Topping 4 (for 2 focaccias)

Press the tomatoes and olives firmly into the raw focaccias, season. Once baked, drizzle with olive oil.

Topping 5 (for 2 focaccias)

Press the tomatoes firmly into the raw focaccias, sprinkle with thyme, season. Once baked, drizzle with olive oil.

Topping 6 (for 2 focaccias)

Top the focaccias with the courgette, bake. Once baked, top with the feta and pomegranate seeds, drizzle with olive oil.

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