Makes: 120 Mini Focaccia Breads Hot Plate or Frying Pan : High 160 °C – 170 °C
Preparation Time: 1 hour 45 minutes Frying Time: 25 – 30 minutes.
Ingredients
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 125 |
ml |
Cold milk ( ½ cup ) |
| 310 |
ml |
Hot water ( ½ cup ) |
| 30 |
ml |
Olive oil ( 2 Tbsp ) |
| 60 |
ml |
Olive oil, to coat the fingers |
Method
- Mix flour and salt together. Add the Anchor Instant Yeast and mix.
- Mix the water and the milk together and add to the flour mixture.
- After combining the wet and the dry ingredients together, add the 30 ml olive oil and work it into the dough, thoroughly.
- Knead the dough by hand for 10 minutes or with an electrical beater for 5 minutes, until the dough is smooth and elastic.
- Cover the dough with a greased plastic and allow to rest until double in volume, about 30 minutes.
- Knock the dough down and divide it into small balls. For bite-sized snacks, the balls weigh approximately 20g per ball. To prepare focaccia for a meal, use a larger amount of dough.
- Dip your fingers into olive oil so you can keep the focaccia balls oiled when pressing them flat and moulding into a round. Place them on a lightly oiled surface.
- Bake on a hot plate or electric frying pan for 2-3 minutes on a side, until golden brown. Focaccia must still be soft and pliable.
- Remove from the heat and place onto a paper towel. Enjoy with patés or your favourite spreads.
