Description
Small fragrant flatbread-Focaccia is perfect for lunch, work, snack, on a picnic, in the road where your heart desires.
Ingredients
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Serum
150 ml
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Honey
0.5 tsp
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Olive oil
1.5 Tbsp
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Flour
200 g
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Semolina
50 g
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Salt
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Yeast
1 tsp
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Olive oil
2 Tbsp
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Garlic
1 tooth
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Seasoning
1 tsp
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Salt
Cooking
For cooking mini Focaccia use semolina TM "Mistral"
Warm the serum to dissolve the honey and yeast (if you have fresh). If you have dry yeast in serum with honey to dissolve salt, and yeast add to the flour.
Sift flour, mix with semolina and, in my case, with salt.
Serum pour to the flour mixture, mix well, add olive oil, knead a soft, elastic dough. Follow the flour, you may need more or less. Cover the bowl with the dough and leave in a warm place to increase in 2 times.
While the dough rises in the olive oil add the herbs of Provence, peeled and crushed garlic and leave to infuse.
When the dough came, obtinem it, divide it into 4-5 pieces and form a pellet. Grease "olive" oil and allow to rise 30 min.
After 30 minutes to make the pellets with your fingers a few grooves, lubricating oil residues, as desired and sprinkle with salt and leave for another 15 minutes.
Bake at t 220C for 10-15 minutes until lightly Browning. For the recipe thank you Katerina
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