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Mini rosemary focaccias
INGREDIENTS
- 500g (3 1/2 cups) flour
- 10g (2 tsp) salt
- 7g dry yeast
- 120ml (1/2 cup) warm milk
- 130ml (1/2 cup+2 tsp) warm water
- 60ml (1/3 cup) olive oil
For topping:
- Olive oil
- Rosemary
METHOD
- In a medium bowl combine milk, water, sugar, and yeast, and stir to dissolve.
- Add olive oil, flour, and salt. Start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
- Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for 2 hours.
- Flatten the dough a bit with your hands, then roll with a pin into a 0,5 cm thick sheet. Cut out small rounds with a cookie cutter or a glass. Cover and let sit for 30 minutes.
- Brush focaccias with olive oil, and use your fingers to make 4 slots on top of each focaccia. Sprinkle with some rosemary.
- Bake at 190°C/380°F for 15 minutes.
*Recipe on video and text may differ from each other!
How to cook Mini rosemary focaccias:
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