Mini Focaccia with Pecorino
10 pieces 
Ready in 120 min 
Print recipe
Ingredients
- 125 g Emborg Italian Pecorino
- 15 g Yeast
- 300 ml Water
- 10 g Salt
- 50 ml Olive Oil
- 500 g Flour
- 1 Red Onion
- 1 pot of Thyme
Try these delicious focaccias as starter or snack. Follow the simple steps:
Method:
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 and 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.
Pre-heat oven in good time to 220 C. Prick the dough again with your fingers and drizzle with olive oil.
Enjoy!
