The recipe given here is one I serve with soup to make a more substantial meal from the soup itself.
Mini Focaccia Bread RecipeServes: 4
For the Focaccia:350g (12 oz) strong white bread flour
1/2 tsp salt
1 packet active, dried, yeast
2 tbsp olive oil
250ml (1 cup + 2 tsp) lukewarm water
100g (3 1/2 oz) green or black olives, halved
For the topping:2 red onions, sliced into thin wedges
2 tbsp olive oil
1 tsp sea salt
1 tbsp thyme leaves
1 tsp fresh rosemary leaves, finely chopped
Method:Sift the flour and salt into a large mixing bowl and stir in the yeast. Add the olive oil and lukewarm water then mix all the ingredients together to form a dough.
Turn the dough out onto a lightly-floured work surface and knead well for about 5 minutes. Transfer the resultant dough to a greased bowl, cover with a clean tea towel and set aside in a warm place to rise for about 90 minutes, or until the dough has doubled in volume.
At this point, knock the dough back then turn out onto a lightly-floured work surface and knead lightly for 2 minutes more. Scatter half the olives over the dough then knead the olives into the dough until evenly distributed.
Divide the dough into four even quarters then shape the quarters into rounds and arrange on greased baking trays. Flatten the dough slightly then push your fingers into the dough to achieve a dimpled effect.
Sprinkle the red onion slices and the remaining olives evenly over the bread rounds then drizzle olive oil over the top. Sprinkle each round with the sea salt, thyme leaves and chopped rosemary. Cover lightly then set the dough aside to rise for 30 minutes.
After this time, remove the covering then transfer the dough to an oven pre-heated to 190ºC and bake for between 20 and 25 minutes, or until the focaccia are cooked through and golden brown on top.
Remove from the oven and transfer to a wire rack. Allow to cool completely before serving.
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