Mini focaccias


Gesamtzeit: 1hr 15m
Davon Zubereitungszeit: 50m

Portionen
Für 12 piece


Autor

Nadja - LouMalou


Ernährungsinformation

Enthält 303 Kcal, 15g Protein, 37g Kohlenhydrate, 10g Fett


Zutaten

  • Dough (makes 12)
  • 500 g Halbweissmehl
  • 1 tsp Salz
  • 4.5 dl Wasser, lukewarm
  • 1 parcel Trockenhefe
  • 2 tbsp Olivenöl
  • Topping 1 (for 2 focaccias)
  • 30 g goats' cheese (e.g. Chavroux), sliced
  • 50 g Kartoffeln, thinly sliced
  • a little Rosmarin, finely chopped
  • 2 tsp Olivenöl
  • a little Pfeffer
  • Topping 2 (for 2 focaccias)
  • 1 tbsp Pesto verde (organic)
  • 50 g Cherry-Tomaten, halved
  • 20 g Feta, crumbled
  • 2 tsp Pinienkerne
  • Topping 3 (for 2 focaccias)
  • 2 tbsp Mascarpone
  • 2 slices Rohschinken, torn into pieces
  • 1 handful Rucola
  • Topping 4 (for 2 focaccias)
  • 20 g getrocknete Tomaten (e.g. Fine Food), cut into strips
  • 15 g schwarze Oliven (e.g. Fine Food Taggiasca olives)
  • a little orientalische Gewürzmischung (e.g. Fine Food za'atar spice mix)
  • a little Olivenöl
  • Topping 5 (for 2 focaccias)
  • 50 g Cherry-Tomaten, halved
  • a little Thymian, finely chopped
  • a little Pfeffer
  • 2 tsp Olivenöl
  • Topping 6 (for 2 focaccias)
  • 50 g Zucchetti, thinly sliced
  • 20 g Feta, crumbled
  • 1 tbsp Granatapfelkerne
  • 2 tsp Olivenöl

Diese Produkte ansehen

Anleitung

  • Dough (makes 12)

    Mix the flour, salt and yeast. Add the water and oil. Using a hand mixer, knead the mixture to form a homogeneous dough. Divide into 12 portions using 2 floured tablespoons, place on a baking tray lined with baking paper and press down using the floured side of the spoon. Leave to rise at room temperature for approx. 30 mins. Top the focaccias with the various toppings. Bake for approx. 25 mins. in the centre of an oven preheated to 220°C.
  • Topping 1 (for 2 focaccias)

    Top the focaccias with the potatoes, cheese and rosemary, season. Once baked, drizzle with olive oil.
  • Topping 2 (for 2 focaccias)

    Spread the pesto on top of the focaccias, top with the tomatoes, feta and pine nuts, bake.
  • Topping 3 (for 2 focaccias)

    Spread the mascarpone on top of the focaccias, bake. Once baked, top with the cured ham and rocket.
  • Topping 4 (for 2 focaccias)

    Press the tomatoes and olives firmly into the raw focaccias, season. Once baked, drizzle with olive oil.
  • Topping 5 (for 2 focaccias)

    Press the tomatoes firmly into the raw focaccias, sprinkle with thyme, season. Once baked, drizzle with olive oil.
  • Topping 6 (for 2 focaccias)

    Top the focaccias with the courgette, bake. Once baked, top with the feta and pomegranate seeds, drizzle with olive oil.

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