Mini focaccia with pecorino
- 15 g yeast
- 300 ml water
- 10 g salt
- 50 ml olive oil
- 500 g flour
- 125 g Emborg Italian Pecorino
- 1 red onion
- 1 pot of thyme
Dissolve the yeast in lukewarm water.
Add the salt, olive oil and flour and knead the dough thoroughly.
Allow the dough to rise for approximately 45 minutes.
Divide the dough up into 10 pieces.
Pressed the dough out on to a greased baking tray and prick with your fingers to make indents. Allow dough ..
to prove for approximately 45 minutes.
Pre-heat oven in good time to 220 C. Prick the dough again with your fingers and drizzle with olive oil.