lunedì 19 gennaio 2015


Dessert - Lactose free & vegetarian/vegan (read notes at bottom)

I found this online on website Ricette in Armonia! It intrigued me so I decided to try it and made it 2-3 times in different ways. The savory version will be used for another recipe!

250 gr Italian 00 flour (approx 2 cups)
2 tsp baking powder
50 gr sugar (approx 1/5 cup)
2 tbsp vegetable oil (neutral flavor)
130 ml lukewarm water (approx 1/2 cup)

Nocciolata or Fruit jam

In a bowl mix flour, baking powder and sugar, the add oil and water. Mix to combine, then transfer on a working surface and knead until smooth. It won't take long.

Wrap in plastic and let rest for 30-40 minutes.

Roll out with a rolling pin not more 1/4" thick and cut in discs with a cookie cutter.

Drop a dollop of nocciolata or fruit jam in the center of half of the discs, leaving a decent sized border to seal. Lightly wet the border and cover with another disc, press tightly to seal.

Warm a non-stick skillet on medium heat (with lid) and cook the mini focaccia 4 minutes per side, cover with lid. (read notes at bottom for a different cooking suggestion)

Sprinkle with confectioners' sugar or cocoa powder.

This recipe makes about 8 mini focaccia (16 discs). In our case, 4 because discs were quite large ;-)

- On a better thought, given some attempts, I think it's way better to turn the mini-focaccia several times so it won't get burned, thing that I noticed when making the video. (you are right, Claudia)
- In the original recipe, the author rolled out the dough immediately after the kneading, in my opinion it works better if you let it rest. Also there were only 10 grams of sugar.
- The dough is really, almost, un-sweet; you may want to use more sugar, if you like it sweeter.
- If you use jams, instead of nocciolata, it's vegan and lactose free.
- You can find the video here.
- Next time I'll try a savory version, stay tuned!

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