- 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!
