Tear and Share Focaccia Balls

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Cuisine Italian

Ingredients
  

Dough

  • 225 ml Lukewarm water
  • 2 Tbsp Olive oil
  • 400 g Strong White Flour or T65. Optionally use 200g flour + 200g Fine semolina
  • 7 g Fast Action Dried Yeast
  • 6 g Fine Sea Salt

for the tray

  • 1 tsp Ground Sea salt
  • 1 tsp Olive oil
  • For the top
  • 80 ml Water
  • 80 ml Olive oil
  • Sea salt crystals

Instructions
 

  • Mix the dough using either Bread Machine dough setting or by hand, leaving the dough to rise until doubled in size.
  • Prepare a baking tray by brushing liberally with olive oil and sprinkling salt all over the tray.
  • After the dough has risen, empty the dough from the bowl on to the work surface
  • Roll the dough into a cylinder and cut into small pieces each of which will be rolled into a ball. So the number will depend on whether you want bite size balls (48 pieces) or individual bread roll sized pieces (16 pieces).
  • Arrange in a baking tin.
  • Bite size pieces: Using a baking tray, arrange in rows with the dough balls hardly touching 6 rows of 12 balls. They will join when the dough expands
  • Bread Roll size pieces: Place in a large cake tin 4 rows x 4 balls
  • Cover with cloth and allow to rise again.
  • When the dough has risen for the second time glaze the dough with your choice of finishing.
  • Olive oil, salt and garlic
  • Olive oil and salt and peccorino slices
  • bake in the oven at 200°C (Conventional oven) or 190°C (Fan oven) for 23 minutes for a tray or 25 minutes if using cake tin. The top should sound hollow when tapped with a utensil.
  • Allow to cool on a cooling rack. Extra Virgin Olive Oil can be sprinkled over the Focaccia before serving.
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