Focaccia Carciofini ed Olive

Here we are, with another recipe for focaccia bread, this time we are going to make individual mini focaccias with artichokes and black olives.

I love to make these mini focaccias for buffets, just cut them in half or make them even smaller. They look and taste just delicious!

Please have a look to the other Focaccia bread recipes I’ve posted here in my blog:

• Cherry Tomatoe & Onion FOCACCIA Bread
• Olive Patè & Hazelnuts FOCACCIA Bread
• Pesto & Sundried Tomatoes FOCACCIA Bread

Let’s see what you need to do.

INGREDIENTS

for 5/6 individual focaccias

• 85ml of warm water
• 1ts of sugar
• 4g of active yeast
• 220g of flour
• 15ml of olive oil
• 1 ts of salt
• 20 artichokes wedges
• 3 tbs of black olives

Please note: you might need more water if the dough is too weak.

Please note: you will need extra olive oil at the end

METHOD

1. Place the yeast into the warm water in a bowl. Let it rest for 5 minutes.
2. In the bowl of your standing mixer stir in the flour, olive oil, salt.
3. Then add the yeat and water mixture
4. Wark this dough for at leat 5 minute, 10 minutes if you are kneading it by hand
5. Grease a plastic bowl and place the dough in it, cover it with clingfilm and leave it to raise for 1h.
6. Turn the raised dough onto a floured surface
7. Roll it out a little, must be 1,5cm.
8. Use a ring cutter (8-10cm) or a glass and cut out 5/6 mini focaccias.
9. Transfer them into the baking sheet (lined with parchment paper)
10. Cover the baking sheet with clingfilm and let them rest for 30 minutes.
11. By using your fingertips, poke some holes into the focaccias.
12. Pour some extra olive oil all over
13. Top with artichokes and black olives.
14. Sprinkle some salt all over it
15. Bake in a pre-heated over at 180° for 15 minutes.

 

Please post a picture on my FB page when you decide to make them!