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

1. In a medium bowl combine milk, water, sugar, and yeast, and stir to dissolve.
2. 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.
3. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for 2 hours.
4. 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.
5. Brush focaccias with olive oil, and use your fingers to make 4 slots on top of each focaccia. Sprinkle with some rosemary.
6. Bake at 190°C/380°F for 15 minutes.