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.


Ingredients:

DOUGH:

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


FILLING:

Provola cheese, thinly sliced

Cracked pepper, optional


TOPPING:

Olive oil

Fresh Rosemary (mix in little oil *see note)

Salt flakes


Method:

  1. In a large bowl or stand mixer with dough attachment - combine flour, yeast, oil & only 100ml water.

  2. Then add salt, a little more water and mix 2-3min. Gradually add remaining water as needed and kneading 5-10min.

  3. 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).

  4. Place dough onto a flour dusted clean bench or board. Roll dough until approx. 1-2cm thickness.

  5. 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.

  6. 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.

  7. Cover tray with a cloth and allow to rise again approx 30-45min.

  8. Preheat oven 200°C.

  9. 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.

  10. Bake approx. 15-20min or until golden.

  11. Enjoy!

*NOTE: Rosemary mixed in little olive oil will help stop to burn when baking.


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