Mini focaccias with wholegrain mustard
12.5 cl water
2 tablespoons olive oil
9 oz flour
1 teaspoon salt
1 sachet dried baker's yeast
1 ball mozzarella
1 jar of wholegrain mustard
a dozen black olives
2 tablespoons olive oil
9 oz flour
1 teaspoon salt
1 sachet dried baker's yeast
1 ball mozzarella
1 jar of wholegrain mustard
a dozen black olives
• Mix the flour and yeast in a bowl.
• Add the water, oil and salt.
• Mix and knead to a smooth ball.
• Cover the bowl with a tea towel and leave the dough to rise for 1h30 - 2h.
• Roll out the dough on a floured work surface to a thickness of 5 mm.
• Cut out circles 4 inches in diameter.
• Place on a baking sheet.
• Spread with the wholegrain mustard, add the crushed olives and chopped mozzarella.
• Preheat oven to 410° and bake for 10-15 minutes.
• Add the water, oil and salt.
• Mix and knead to a smooth ball.
• Cover the bowl with a tea towel and leave the dough to rise for 1h30 - 2h.
• Roll out the dough on a floured work surface to a thickness of 5 mm.
• Cut out circles 4 inches in diameter.
• Place on a baking sheet.
• Spread with the wholegrain mustard, add the crushed olives and chopped mozzarella.
• Preheat oven to 410° and bake for 10-15 minutes.
Mini focaccias with wholegrain mustard