Issue link: https://read.uberflip.com/i/1547435
7 Makes 24 INGREDIENTS 250 g 00 flour 250 g Manitoba flour 5 g active dry yeast 145 ml water, lukewarm 145 ml milk, lukewarm 10 g salt 5 g sugar 30 ml olive oil For the brine 30 g olive oil 30 g water For the toppings Salt Cherry tomatoes Sliced olives Rosemary Thyme METHOD 1. In a small bowl mix together the lukewarm water, milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes. 2. In a mixer or in a large bowl, mix the flours and salt together and make a well. Add the olive oil and the yeast mixture in the well. 3. Start kneading or mixing the dough in the mixer. Knead for a few minutes until you get a smooth dough. 4. Place the dough in a bowl, cover and let it proof for about 1 hour or 2 hours. After this resting time it should be double in size. 5. Line a baking tray with parchment paper. Set aside. 6. Gently flour your working surface and open the dough to about 0.5cm thickness. 7. With a cup or a cookie cutter, cut circles from the dough. Place the focaccine on the prepared tray, cover and let rest for another hour, until they are doubled in size 8. Preheat the oven to 200°C or 390°F. Mix the water and olive oil together with a blender to make the brine. Set aside. 9. Once the foccacine have doubled in size, gently press your finger in the dough to make about 4/5 dimples on each piece of dough. Brush each focaccia with the brine and top with your favourite toppings. 10. Bake the focaccine for about 15/20 minutes, until they have a nice golden colour. 11. Let cool for a few minutes and enjoy! Focaccine Y e s e n i a C o n s o l i Can you freeze the focaccine? Yes, you can freeze these focaccine as you would with focaccia. These breads are ideally stored in a cool dry place and eaten within two/three days of making them. You can either warm them up slightly or eat them straight as they are.