Focaccine - mini focaccia (without yeast)
Focaccine...mini focaccia created without yeast and either baked in the oven or padella (pan). It’s a quick dough to create and bake and can be easy prepared before a meal. Some even add potato in the dough for another level of deliciousness. The best part is enjoying focaccine filled with mortadella, prosciutto, cheese or even baked topped with rosemary and cherry tomatoes. They're even perfect to accompany a lunch or dinner meal.
Even topping with both salt and a touch of cracked pepper is also a great variation.
Have a try, trust me you'll create many batches of this deliciousness!
For my focaccine using ‘yeast’, go to my 'Focaccine Ripiene al Forno' recipe here, baked and filled with provola cheese.
300g Tipo 00 or plain flour (approx)
300g plain Greek yogurt (or milk)
2 tsp baking powder
1 tsp salt
2-3 tbsp extra virgin olive oil
Topping: Brush with extra virgin olive oil and touch salt
In a medium bowl combine the flour and baking powder. In another bowl add the greek yoghurt, salt and oil.
Firstly add 200g flour to yoghurt mix and mix together. Then slowly add the remaining flour as needed. Mix together then knead until the dough is smooth - approx 3-5min. Cover with a tea towel and rest approx 5min.
Place the dough onto a flour dusted clean bench or board. Roll dough until approx 1-2cm thickness.
Using a round biscuit/pastry cutter (approx 7-10cm size), cut the dough into mini focaccine and place onto a lined/oiled baking tray.
Allow to rest another 5min. Then fork press holes half way through each one, 3-4 times.
Preheat oven 200°C
Brush tops of each focaccine with extra virgin olive oil and season with a touch of salt.
Bake approx 15min until golden (or cook on non-stick pan approx 2-3min each side until golden).
Allow to cool then fill focaccine with any filling you like or devour them plain!