Focaccine Ripiene al Forno - Baked/filled mini focaccia
Focaccine...baked mini focaccia filled with melted, oozing provola cheese then topped with extra virgin olive oil, rosemary & salt which is a temptation you cannot resist. You can vary the cheese filling but so far provola cheese is my favourite. Even adding a touch of cracked pepper in the filling and/or topping is also a great variation.
500g Tipo 00 or plain flour
2 tsp dried yeast
3 tbsp extra virgin olive oil
250-280 ml luke-warm water, as needed
1 tsp salt
Provola cheese, thinly sliced
Cracked pepper, optional
Fresh Rosemary (mix in little oil *see note)
In a large bowl or stand mixer with dough attachment - combine flour, yeast, oil & only 100ml water.
Then add salt, a little more water and mix 2-3min. Gradually add remaining water as needed and kneading 5-10min.
Place dough onto clean surface, stretch and tuck sides underneath to shape into a ball. Oil a large bowl, place & roll dough to cover in oil, cover bowl and leave to rise until doubled in size approx. 2hrs. (Option: slow prove overnight in fridge to improve taste and structure but allow to rise approx. 1hr before placing in fridge).
Place 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 12 mini focaccine shapes and place 6 onto a lined and oiled baking tray.
Place one slice of provola cheese on top of each piece and gently press to slightly sit in centre. Top each one with remaining 6 dough shapes and press edges closed to ensure cheese isn’t exposed.
Cover tray with a cloth and allow to rise again approx 30-45min.
Preheat oven 200°C.
Prepare your fresh rosemary in a little oil. Then with your fingertips, press 4-6 indents halfway into the top focaccine layer, drizzle and spread with olive oil, add rosemary and touch of salt flakes.
Bake approx. 15-20min or until golden.
*NOTE: Rosemary mixed in little olive oil will help stop to burn when baking.