Mini Focaccias


Total time: 1hr 15m
Preparation Time: 50m

Servings
For 12 pieces


Author

Nadja - LouMalou


Nutritional Information

Contains 303 Kcal, 15g Protein, 37g Carbohydrates, 10g Fat


Ingredients

  • Dough (for 12 focaccias)
  • 500 g hard wheat flour
  • 1 tsp. salt
  • 4.5 dl Water, lukewarm
  • 1 bag dry yeast
  • 2 tbsp. olive oil
  • Topping 1 (for 2 focaccias)
  • 50 g potatoes, finely sliced
  • 30 g goat cheese (z.B. Chavroux), in Scheiben
  • a little rosemary, finely chopped
  • 2 tsp. olive oil
  • a little pepper
  • Topping 2 (for 2 focaccias)
  • 1 tbsp. pesto verde (organic)
  • 50 g cherry tomatoes, cut in half
  • 20 g feta cheese, crumbled
  • 2 tsp. pine nuts
  • Topping 3 (for 2 focaccias)
  • 2 tbsp. mascarpone
  • 2 slices raw ham, broken into pieces
  • 1 handful arugula
  • Topping 4 (for 2 focaccias)
  • 20 g dried tomatoes (z.B. Fine Food), in Streifen
  • 15 g black olives (z.B. Olive Taggiasche Fine Food)
  • a little Oriental spice mix (z.B. Zatar Fine Food)
  • a little olive oil
  • Topping 5 (for 2 focaccias)
  • 50 g cherry tomatoes, cut in half
  • a little thyme, finely chopped
  • a little pepper
  • 2 tsp. olive oil
  • Topping 6 (for 2 focaccias)
  • 50 g zucchini, finely sliced
  • 20 g feta cheese, crumbled
  • 1 tbsp. pomegranate seeds
  • 2 tsp. olive oil

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Instructions

  • Dough (for 12 focaccias)

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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