No matter the shape (mini focaccia or big one?), the flavor is awesome! Crunchy on the outside, soft on the inside!Original recipe from @cooker.girl on Instagram
1.5teaspoonsDry yeast3 g (if active dry yeast, activate it with a teaspoon of sugar and a % of the water in the recipe)
Salamoia
Emulsion:
3tablespoons (approx.)Extra virgin olive oil 50 g
2tablespoonsWater30 g
Toppings:
Olives, flaky smoked salt or regular flaky salt
Instructions
For the dough:
Into the bowl of a stand mixer, combine flour, semolina, yeast and water. Mix at slow speed.
Add salt and keep mixing at medium low speed.
Add EVO oil and mix until incorporated, and until gluten forms (about 10 minutes of kneading).
To understand if it's ready, take the windowpane test: take a small piece of dough, then gently stretch it with your fingers. If it doesn't tear immediately, then it's ready.
Let it double in volume for about 2 hours.
Form the focaccia(s):
Roll out the dough then form your mini focaccias (using a round cutter) or one big.
Put them on a baking tray (lined with parchment paper), then cover with plastic wrap and let proof again for 30-60 minutes or until they look soft.
Preheat the oven at 190°C (375°F).
Prepare the emulsion:
Mix oil and water and shake until you get an emulsion.
Use your fingers to poke deep dents all over the surface of the focaccias.
Drizzle the emulsion (abundance is key), then add flaky salt, herbs and/or olives.
Now bake for about 25 minutes (depending on your oven).