Focaccia with mascarpone cheese
These little focaccias are excellent for breakfast with honey or as a snack with Nutella as they are very soft and tender. The addition of mascarpone cheese makes them fresh the day after and gives them a delicate flavor of milk.
For 4 Person(s)
- 7 g active dry yeast
- 2 tsp brown sugar
- 75 ml warm water
- 500 g Manitoba flour or bread flour
- 200 g Mascarpone cheese
- 30 g olive oil
- 3 tsp salt
- 150 ml (about) warm water
Focaccia with mascarpone cheese Directions
- In a small bowl, dissolve the yeast with 75 ml of water and 2 teaspoons of brown sugar. Set aside for 5 minutes.
- In a bowl mix the flour with the salt. Add the mascarpone cheese, olive oil, yeast and start mixing while adding the warm water.
- Stir in all the water, knead the dough for about 10 minutes by hand until it becomes very elastic. Put it in a bowl brushed with oil, cover the bowl with a plastic wrap and put asside in a warm place for 2 hours or until the dough have doubled the volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough. Divide into 8 equal parts. Shape the dough into balls and transfer them on a baking sheet lined with parchment paper (leave large spaces between them). Press gently the balls with your lightly floured hand to create discs about 1 cm high. Prick the focaccia with your fingers, cover with a cotton cloth and let rise for another 40 minutes.
These were the softest foccacia I have ever eaten. 5 stars! :D - Joan Liam