Nice little focaccine, great as a snack or for parties.
INGREDIENTS
For the dough:
200 gr 0 flour
50 gr semolina flour
140 gr water
7 gr extra virgin olive oil
6 gr salt
2 gr instant dry yeast
For the brine:
50 gr extra virgin olive oil
30 gr water
1 pinch of salt
For garnish:
Salt flakes
Rosemary
METHOD
In a large bowl, combine the two flour, the dry yeast and start adding water a bit a time while mixing with a spatula.
Once the water is all added, sprinkle the salt and start kneading for about 5 minutes.
Add olive oil and continue kneading until the dough is smooth and soft.
Place it in a bowl, cover it and let it rise for about 2 hours or until when it’s doubled in size.
Once risen, transfer the dough into a floured surface and roll it out to a 2 cm thick sheet.
Cut out round focaccine (mine where 8cm in diameter), placed them into a lined baking tray and repeat the same process with the rest of the dough.
Let them rise for another 30 minutes.
Meanwhile, preheat the oven at 200ºC fan-forced and start making the brine.
Simply mix well the oil, water and salt until emulsified.
When risen, with your fingertips, make holes onto the focaccine and drizzle with a generous amount of the emulsion.
Top them with salt flakes and rosemary and bake for 20/30 minutes or until golden.
Davide
