Quick Mini Focaccia Recipe
Ingredients
- 500g Matthews Cotswold Churchill Bread Flour
- 400g Water
- 5g Dried Yeast
- 10g Salt
- Rosemary (to top)
- Sea Salt (to top)
This delicious Mini Focaccia Recipe makes 24 bite-sized focaccia rolls. This tasty Italian bread recipe is fantastic for making mini panini – or they make great table rolls for dinner. With just 30 mins prep and 20 mins to cook, making focaccia rolls couldn't be easier!
Serve stuffed with prosciutto, mozzarella, rocket leaves and fresh tomato. Or simply serve on their own with an extra dash of olive oil and pinch of sea salt flakes. With this quick and simple focaccia roll recipe from our in-house pro baker, Sophie Carey, you really can’t go wrong!
- Baker: Sophie Carey
- Makes: 24 Mini Focaccia
- Prep time: 30 Minutes
- Bake time: 20 Minutes
- Flours used: Matthews Churchill Bread Flour
Quick Mini Focaccia Rolls Recipe Method:
- In a bowl, mix all of the bread ingredients until they form a soft dough. Cover the bowl and leave it to rest for 30 minutes.
- Uncover the dough, and while keeping it in the bowl, perform a series of 4 stretch and folds then cover the dough and leave to rest for a further 30 minutes.
- Repeat step 2 twice more before leaving the dough to rest for an hour
- Drizzle a little olive oil into each cup of 2 muffin tins.
- Turn the dough out onto a lightly floured surface and use a sharp knife or a dough scraper to portion the dough out. You want about 3tbsp of dough per cup.
- Without disturbing the portion of dough too much, place it into the muffin tin and when complete, cover and leave to rise for a further hour and 30 minutes - you could also leave these in the fridge overnight at this stage for a deeper flavour.
- Preheat the oven to 200 degrees Celsius (180 Fan) and using an oiled finger, dimple the focaccia. Drizzle them with more olive oil and sprinkle them with salt and rosemary.
- Bake for 20 minutes or until well risen and golden on top.
- Remove from the muffin tin to cool on a wire rack, then serve and enjoy!
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