Description
Focaccine are small, soft Italian flatbreads with a delicate texture and rich flavor from olive oil, perfect as a side for meals or for sandwiches.
Ingredients
Units
Scale
- Type 00 flour: 200 g
- Manitoba flour: 200 g
- Water: 250 g
- Dry brewer’s yeast: 5 g
- Pinch of sugar
- Extra virgin olive oil: 40 g
- Salt: 6 g
Instructions
- In a small bowl, dissolve dry yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
- In a large bowl, combine type 00 flour and Manitoba flour. Add the yeast mixture and olive oil.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Add salt and knead for another 2 minutes until fully incorporated.
- Cover the dough and let it rise in a warm place for 1–2 hours or until doubled in size.
- Preheat the oven to 220°C (425°F).
- Divide the dough into small portions, shape into small rounds or oval shapes, and place on a baking sheet lined with parchment paper.
- Brush tops lightly with olive oil and let rest for 10–15 minutes.
- Bake for 12–15 minutes until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
- Manitoba flour helps give the focaccine a light, airy texture but can be substituted with all-purpose flour if unavailable.
- For extra flavor, sprinkle the tops with coarse salt, rosemary, or sesame seeds before baking.
- Best served fresh, but can be reheated in the oven for a few minutes.
Nutrition
- Serving Size: 1 focaccina
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg