?For school or parties…? this is a super cool solution, and most importantly, delicious!
I prepared them for school snacks. I froze the ready-made focaccia, and in the morning, the kids put them in their backpacks, and by snack time, they’re already thawed… you can thaw them in the microwave ?
You will need:
✔️ 600g of flour
✔️ 75ml of olive oil
✔️ 1 teaspoon of sugar
✔️ 1 teaspoon of salt
✔️ 1 packet of dry yeast (I used 150g of sourdough starter and 2g of dry yeast)
✔️ 185g of milk
✔️ 185g of water
Emulsion:
✔️ 60ml of water
✔️ 50ml of oil
✔️ a pinch of salt
?In a deep bowl, pour slightly warm water and milk, add sugar and yeast, and mix well.
?Add flour and start kneading. Then add oil and salt. Knead by hand or in a dough mixer until you have an elastic, smooth, and springy consistency.
?Form it into a ball and leave it to rise in a tightly closed container covered with plastic wrap. For faster results, place the dough in a turned-off oven with the light on.
?When the dough doubles in size, shape it into focaccia (I made 16). I divided the dough into 16 balls, each weighing about 70g, and used the palm of my hand to flatten the center to make focaccia.
?Place the focaccia on a baking sheet, previously covered with parchment paper.
?Cover them with a towel and let them rise until they double in size. This will take about an hour.
?In a deep bowl, whisk water, oil, and a pinch of salt.
?When the focaccia have risen well, make little dimples on their surface with your fingers, then brush them with the emulsion.
?Leave some plain with just a bit of salt, others you can top with thinly sliced onions, salt, and rosemary, or with thin rounds of zucchini, and others with slices of tomatoes, oregano, and salt.
?Bake in a preheated oven at 200°C for about 15-18 minutes, or until they are golden brown. Once your focaccia are done, while they are still hot, brush them with the remaining emulsion or a little water.
