This delicious Summer Mini Focaccia recipe has been created for us by MasterChef contestant, private chef and food writer, Sofia Gallo. These Focaccine Estive (translates from Italian as "Small Summer Focaccia") have been made entirely with ingredients purchased at Sofia's local Waitrose, to help us mark the launch of our Cotswold Pizza Flour at Waitrose stores across the UK! Try for yourself today! 


I have used a variety of toppings, but you can simply use rosemary and sea salt flakes for a classic flavour.


  1. Place all the ingredients for the dough - except the salt - into a bowl. Combine into a shaggy dough and let it rest for 30 minutes.
  2. After the first rest, add the salt and proceed with the first set of pull and stretch folds. Cover and let it rest for another 30 minutes on the counter.
  3. After the second rest, place the dough on a surface and proceed with coil folds to strengthen your dough.
  4. The dough should now be well rested and smooth. Give one more set of folds, before shaping your focaccine.
  5. You should have a total of 680g of dough that can be divided into 8 small doughballs of 85g each. 
  6. Place the doughballs onto a lined and oiled tray, cover and let rise for about 2 hrs - or until doubled in size.
  7. Prepare you brine by combining the ingredients into a jar. When the dough is ready, form the classic dimples and shake your jar to blend the oil and water together.
  8. Pour the brine on to the mini focaccine, top with your favourite toppings and bake in the middle of a preheated oven to 190 °C/Gas Mark 5 for 25 minutes. 
  9. Remove from the oven, allow to cool a little, then serve and enjoy.
Buon appetito - and huge thanks to Sofia for this great Pizza Flour bake idea!


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