Mini focaccia with hemp flour and olives
Prep time
Cook time
Total time
: Bread & Co.
  • 415 gr of bread flour
  • 35 grams of hemp flour
  • 1 teaspoon of dry yeast
  • 300 ml. of water
  • ½ teaspoon of sugar
  • 20 gr. of olive oil L’Ettaro + 10 gr. for garnish
  • 10 gr. of salt
  • 60 gr. of pitted Kalamata olives
  • Thyme
  • Semolina flour for shaping
  1. Dissolve the yeast and sugar in 30 ml of water;
  2. Mix the flour with the yeast and 250 ml of water, let it stand for about 30 minutes, cover with a cloth;
  3. Dissolve salt in water you have left and then add the oil;
  4. Fold the dough over itself three times every 15 minutes, flip the dough on lightly floured working surface;
  5. Using a scraper, fold the dough again, then put it in an oiled bowl and let it rise at room temperature for about 5-6 hours;
  6. Flip the dough again on a floured surface with semolina, divide it into small balls big as the palm of the hand, and then flatten each ball with your fingers and garnish with olives and thyme;
  7. Let stand 30 minutes, preheat oven to 200 ° and line a plate with parchment paper;
  8. Brush gently small oil focaccia and bake about 15 minutes.
Recipe by La petite casserole at