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Mini Focaccia with Tomatoes and Green Olives
This recipe recreates the light, open-crumbed focaccia we ate at Panificio Fiore in Bari, Italy, but in breads that are individually sized. To achieve that unique texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible. Instead, the dough is gently scooped into oiled muffin cups; gravity settles it into an even layer. A baking steel or stone, heated for at least an hour prior to baking, is essential for developing golden brown bottom crusts. Castelvetrano olives are a mild, meaty, generously sized variety from Sicily; if they’re not available, any large, plump green olive will do. If desired, serve the mini focaccia with extra-virgin olive oil for dipping.
Makes 12
mini focaccia
Don't disturb the dough during its rise. And when transferring the dough to the baking pan, handle it gently. The goal is to retain as much gas in the dough as possible so the focaccia bake up with an airy texture.
7¼ hours
40 minutes active
Ingredients
-
502
grams (3⅔ cups) bread flour
-
5
teaspoons instant yeast
Directions
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01In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, drizzle in the water, then increase to medium and mix to form a wet, smooth dough, about 5 minutes. Turn off the mixer, cover the bowl and let stand for 10 minutes. Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons oil; set aside.
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