- Baker: Sofia Gallo
- IG: @in_cucinacon_sofia
- Makes: 8 focaccias of 85 g each
- Prep time: 30 min + resting time
- Bake time: 25 min
- Flours used: Cotswold Pizza Flour from Waitrose (you can also find it on our store here)
Toppings:
I have used a variety of toppings, but you can simply use rosemary and sea salt flakes for a classic flavour.
Method:
- 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.
- 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.
- After the second rest, place the dough on a surface and proceed with coil folds to strengthen your dough.
- The dough should now be well rested and smooth. Give one more set of folds, before shaping your focaccine.
- You should have a total of 680g of dough that can be divided into 8 small doughballs of 85g each.
- Place the doughballs onto a lined and oiled tray, cover and let rise for about 2 hrs - or until doubled in size.
- 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.
- 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.
- 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!
