Crispy and Soft Mini Baresi Focaccia
Ingredients
- 350 g all-purpose flour
- 150 g semolina flour
- 330 ml water
- 5 g fresh yeast
- 150 g boiled potato (weighed raw)
- 10 g salt
- 20 g extra virgin olive oil
Toppings
- Ripe cherry tomatoes
- Olives
- Oregano
Preparation
In a bowl, combine the flours, yeast, mashed boiled potato, and add water gradually while kneading.
Add salt and oil gradually and continue kneading until a smooth loaf is formed. Let it rise covered for three hours.
Form eight 120g buns and place them in oiled 10 cm ring molds.
Let them rise covered for one hour, then add the cherry tomatoes, olives, oregano, and salt. Let rise for another hour covered.
When the focaccia has almost reached the top of the mold, drizzle with oil and bake at 230°C for 15-20 minutes.
