Mini Focaccia with Goat Cheese, Rosemary and Potatoes

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 12 mins
Total Time 1 hr 57 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 200 ml water, lukewarm
  • 80 ml olive oil
  • 30 ml olive oil for the baking tray and drizzling over
  • 2 tablespoon maple syrup
  • Sea salt (1 - 2 teaspoons)
  • 25 g yeast, fresh
  • 400 g wheat flour

For covering:

  • 2 potato (s)
  • 200 g oat cheese
  • 8 sprigs rosemary
Mini Focaccia with Goat Cheese, Rosemary and Potatoes
Mini Focaccia with Goat Cheese, Rosemary and Potatoes

Instructions

  1. Mix the lukewarm water, 80 ml olive oil, maple syrup and sea salt in a large mixing bowl. Crumble in the yeast and dissolve while stirring. With the food processor or by hand, gradually work in the flour and knead well. Cover the dough in the mixing bowl and let rise for approx. 45 minutes.
  2. Cut the dough into eighths and knead again. Shape into eight balls. Line a baking sheet with parchment paper. Brush with 15 ml of oil and sprinkle with sea salt. Place the balls on top and press them flat to about 1.5 cm with the palm of your hand. Cover with a kitchen towel and let rise again for 30 minutes.
  3. Cut the potatoes into thin slices with the peeler. Spread on the yeast dough cake together with the goat cheese and rosemary. Drizzle with the rest of the oil. Bake for approx. 12 minutes at 220 ° C top / bottom heat.

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