Efrat's Notebook

Mediterranean Focaccia Rounds Draft

Small individual focaccias from a rich butter dough that rests overnight in the fridge, topped with sautéed vegetables. I serve them straight from the oven.

  • Prep45 min
  • Cook15 min
  • Total1 hr
  • Makes30 rounds
  • KashrutDairy

What you need

Amount:30

Dough

Topping

How I make it

Dough

  1. In a stand mixer fitted with the dough hook, combine the flour, yeast and sugar and mix briefly.

  2. Add the eggs, water and milk and knead until the dough comes together.

  3. Add the softened butter and the salt and knead 8 minutes more.

  4. Cover and let rise for 1½ hours, then refrigerate overnight.

Shaping and baking

  1. Line two baking sheets with parchment paper and flour the counter.

  2. Take the dough out of the fridge and roll it out about ⅜ inch (1 cm) thick. Cut out circles with a glass.

  3. Arrange the circles on the sheets with space between them and let rise for 30 minutes.

  4. Meanwhile, heat about 2 tablespoons of the oil in a skillet, add the vegetables and sauté until golden. Season with salt and pepper.

  5. Preheat the oven to 350°F (180°C).

  6. Place a little of the vegetables in the center of each circle and drizzle with a bit of the remaining oil.

  7. Bake for 15 minutes, until golden. Serve right away.

What I've learned

  • For an herb dough, I add 3 tablespoons of dried herbs to the flour.

Source: ChefEf (chefef.com)