Baked and Filled Mini Focaccia

In a large bowl or stand mixer with dough attachment – combine flour, yeast, olive oil & only 100ml water.

Then add salt, a little more water and mix 2-3min. Gradually add remaining water as needed and kneading 5-10min.

Place dough onto clean surface, stretch and tuck sides underneath to shape into a ball. Oil a large bowl, place & roll dough to cover in oil, cover bowl and leave to rise until doubled in size approx. 2hrs. (Option: slow prove overnight in fridge to improve taste and structure but allow to rise approx. 1hr before placing in fridge).

Place dough onto a flour dusted clean bench or board. Roll dough until approx. 1-2cm thickness.

Using a round biscuit/pastry cutter (approx. 7-10cm size), cut the dough into mini focaccine shapes and place six of the cut focaccine dough onto a lined/oiled baking tray.

Place one slice of provola cheese on top of each piece and gently press to slightly sit in centre. Top each one with remaining 6 dough shapes and gently press edges closed to ensure cheese isn’t exposed.

Cover tray with a cloth and allow to rise again approx 30-45min.

Preheat oven 200°C.

Prepare your rosemary in Monini Classico Extra Virgin Olive Oil. Then with your fingertips, press 4-6 indents halfway into the top focaccine layer, drizzle and spread with olive oil, add rosemary and touch of salt flakes.

Enjoy!