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.
- 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