Mini flat bread

  • Focaccine


55 g of burnt wheat flour Molino Rossetto
500 g of flour for pizza Molino Rossetto
100 g of flour type “0” Molino Rossetto
35 g of dry mother yeast Molino Rossetto
12 g of sugar
20 g of powder milk (optional)
200 ml of fresh milk
50 ml of olive oil
16 g of salt
210 ml of water
diastase malt (optional)

To stuff: cherry tomatoes, burrata and basil


In the bread machine put flours, the yeast, the powder milk and the sugar.Nella macchina del pane inserite tutte le farine, il lievito, il latte in polvere e lo zucchero. Add lukewarm milk and start to knead. Add some water and after 5 minutes, the oil and the salt. Go on adding water gradually, until you obtain a smooth and homogenous dough.

(This dough can be handmade following the same process). Let it rise for 1 hour. Make some folds to allow the levitation; Put the dough in a covered bowl and let it rise for about 3 hours. Form mini flat breads (about 20) and let it rise for about 1 hour more. Spice the dough with cherry tomatoes and put in the oven at 200° for about 20/25 minutes. Add burrata and decorate using basil and serve them hot.                                                                        

You can find this recipe here

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