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For a casual dinner or to take on a hike, these mini focaccias with anchovies and capers They are great.
The focaccia dough is prepared in a moment, although later you will have to respect the lifting times. You can see the step-by-step photos in the preparation section.
Before putting them in the oven we will make a mixture of oil, basil, anchovies and capers. We will put this on each mini focaccia.
They can be taken hot, warm or cold but, freshly made, they are a spectacle.
Mini focaccias with anchovy and capers
Great for an informal snack or dinner.
- ascen jimenez
- Kitchen: Italian company
- Recipe type: masses
- Calories: 150
- Rations: 10
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the mass:
- 130 g of water
- 5 g yeast
- 10 g of cane sugar
- 250 g flour
- 25 g olive oil
- 1 / 2 teaspoon salt
For the surface:
- Some fresh basil leaves
- A tablespoon of capers
- Two or three chopped anchovies
- Two spoons of olive oil
- Salt (optional)
Preparation
We put the water, yeast and sugar in a bowl.
We mix well.
Add the flour, olive oil and salt.
We mix first with the whisk or a wooden spoon.
We continue mixing with our hands and knead until we obtain a dough. We put it in a bowl.
We let the dough rise for about two hours, although the time will depend on the temperature we have at home.
This is how it will be when it has doubled its volume.
We divide the dough into 10 portions and form a ball with each portion.
We now prepare the mixture of ingredients that will go on each foccacia. In a small bowl we put the chopped basil, the capers, the anchovy pieces and the olive oil. We mix.
With each ball of dough we form a mini focaccia. We don't need a rolling pin, you just have to flatten that ball with your fingers, forming a disk.
We put them on the baking tray covered with baking paper. On each mini focaccia we put a little of our basil oil.
Bake at 200º (preheated oven) for approximately 18 minutes.
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