Mini Focaccia Bread With Rosemary, Tomato And Olives

1. 1

   In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes.

2. 2

   In a big bowl, sift the flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Knead very well the dough and when the dough is formed, move it to a plain clean surface and knead it for 5 minutes.

3. 3

   After the dough has been kneaded, move it to a clean oily bowl and let it rise for 45 minutes. When the dough has doubled its size, season it and sprinkle the olive slices and the dried tomatoes.

4. 4

   Knead it again to make sure all the good stuff is inside the dough. Preheat the oven to 180*C and flatten the dough like you would do with a normal focaccia, but then, cut circles with a glass, or a cookie shape and add the circles to the baking sheet.

5. 5

   With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes.

6. 6

   Bake the mini focaccias for 25-30 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

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