Mini focaccias with salsa verde!

Mini focaccias!

For the dough:  mix 300g plain flour, 1 sachet yeast, 1 tbs olive oil, half a tsp  salt; mix well add 200ml tepid water mix to a dough and kneed till smooth. Allow to rise for about one hour till doubled in size.

Cut dough into small balls and flatten to make small discs.   Allow to rise. Hollow the centre and put some chopped fresh gbejniet (around two for four focaccias).  Add a piece of mozzarella each. Top with 3 cherry tomatoes, sprinkle with fresh rosemary and drizzle with rosemary infused olive oil (or plain olive oil).  Allow to rise some more and bake for about 15 minutes till golden.

In the meantime prepare the salsa verde:  just process a good handful of basil leaves (fresh), half a handful of parsley, 2 garlic cloves, 4 tbs olive oil. seasoning.  Drizzle the cooked focaccias with the salsa verde.

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