Mini Parmesan and Basil Focaccias
These are the cutest side to any Italian style dinner. Think fluffy buns packed with flavour paired with your favourite lasagne or pasta al forno. This recipe makes about 12 buns. Feel free to double or half as required.
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Servings: 12
Ingredients
- 7 g Dried Fast Action Yeast
- 525 g Strong White Bread Flour
- 4 tsp Flaky Garlic Salt alt: 3 tsp salt and 2 tsp garlic granules
- 2 tsp Dried Basil
- 6 tbsp Extra Virgin Olive Oil
- 100 tsp Parmesan Finely Grated
- Fresh Basil Optional
Instructions
- In a large bowl, or the bowl of a stand mixer, add the flour and yeast and combine. Add in the salt and dried basil and combine again.
- Make a well, pour in 3 tbsp Olive Oil and about 350ml warm water (not hot). Combine to form a dough. It should come together but be pretty sticky. If not, add more water.
- Knead using the dough hook attachment or your hands on a lightly floured work surface for about 8 minutes (it should be soft, smooth but still a little sticky). Oil the bowl you used for the dough, place the dough back in it, cover with a tea towel and let rest for an hour – until doubled in size.
- Lightly oil 12 muffin holes. Add most of the grated parmesan to the dough, knead just to combine. Scoop out the dough in 12 even sized balls and place one per muffin hole. Let rest 30 mins.
- Preheat the oven to 220C/200C Fan/Gas 7.
- Press dimples into the dough balls using your fingertips. Combine 2 tbsp water with the remaining 3 tbsp olive oil and brush this over the bread. Top with any remaining parmesan and fresh basil if desired!
- Bake 15-20 minutes until golden. Definitely best eaten warm!