Entertaining is sometimes best with finger food. It gives you more freedom if you are hosting; guests can help themselves and you can enjoy your party too. I have learnt to do this as much as possible when I have people around.
These focaccine look cute and they are very moreish. Warm, freshly made bread dough is always irresistible and if topped with good quality olive oil, herbs and olives, then you won't be able to stop until they are all gone.
Of course you can use any topping you fancy but don't overdo it. The more simple the topping the better. You want to enjoy the flavour and fragrance of freshly made dough and of the olive oil.
- Prep Time : 35 minutes
- Cook Time : 20 minutes
- strong white bread flour - 450 g - 3 + 3/4 cups
- warm water - 300 ml - 10 fluid oz
- fresh yeast or a packet of dried yeast for bread making - 15 g fresh or 1 packet of dry yeast
- coarse sea salt
- salt - 1 tsp
- sugar - 1 tsp
- olive oil
- rosemary - 2 sprigs
- cherry tomatoes - a handful
- green and black olives - a handful
In a bowl dissolve the yeast with the sugar in little warm water. Add the remaining water, 3 tbsp of olive oil, 1 tsp of salt, the flour and make a smooth ball. Knead the dough energetically for 10 minutes and let it rest in a bowl in a warm place for 2 hours covered with a cloth. It should double in size.
After the resting time work the dough for a further couple of minutes. Help yourself with a little extra flour if the dough feels too sticky.
Cut the dough into small pieces and make balls the size of an egg.
Line a baking tray with baking paper. Shape the dough with your hands, flatten it and make circles or any shape you like.
Chop the rosemary finely and mix it with 4 tbsp of olive oil. Put a teaspoon of mixture on each piece of dough and spread it well.
Put the halved olives, halved cherry tomatoes on top and sprinkle with coarse sea salt.
Let them rest for 30 minutes then cook them at 200C for about 20 minutes until nice and golden. Drizzle with more olive oil and serve warm.