Mini-Focaccia – ligurian flatbread
Provence
vegan
Starter
easy
Torben Ebert
Ingredients for 4 persons
For the dough
- 350 g wheat flour
- 210 g water
- 35 g TOMAMI Provence
- 2 g fresh yeast
- 7 g salt
- 14 g olive oil
Topping
- rosemary tips
- sea salt
- olive oil
Preparation
Mix the wheat flour, TOMAMI Provence, olive oil, salt, fresh yeast and water with a wooden spoon to a smooth dough carefully. Put the dough in a bowl lightly greased with olive oil and allow to rise in a warm place for at least 30 minutes.
Then stretch and fold the dough with moistened hands.
It is important to fold the dough over and over again – from the outside to the inside – and let it rest for 30 minutes.
Finally, lift the elastic dough with moistened hands again in the center from both sides. While doing this, place the top side on top of the bottom side. Repeat this step several times. Leave covered in the refrigerator overnight to ripen.
The next day, cut the dough into about 12 equal parts, roll into balls and place in an oiled muffin tin.
When the dough has doubled in volume, put 1 tbsp of olive oil on each piece and poke the typical holes in the dough with your fingers.
Spread rosemary tips and sea salt evenly over the dough and bake at 230°C circulating air for 18 minutes.
