Chef Georgetta Martinita of Santino’s Family Restaurant in Wyomissing has created an Italian focaccia recipe for BCL readers to make at home. Unfortunately, these tasty cupcake-like breads are not for sale at the restaurant, but now you can try your hand at making them at home!
ITALIAN FOCACCIA CUPCAKES
Total Time: approximately 1 hourServes: 8
INGREDIENTS
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- 1/2 tbsp honey
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- 1 cup warm water
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- 1/2 tbsp dry yeast
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- 1/2 tbsp salt
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- 1/2 tbsp virgin olive oil
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- 1/3 cup diced onions
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- 1 ½ cups flour
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- 1 ½ tbsp extra virgin olive oil
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- 1/2 tbsp kosher salt
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- fresh rosemary
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- Parmesan cheese
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- chopped black or green olives, red peppers, spinach, tomatoes or create your own ingredient
DIRECTIONS
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- Dissolve honey then sprinkle yeast in water in large bowl. Let stand for 5 minutes until yeast begins to foam. Add salt, ½ tbsp oil, onions and flour, mix until dough comes together.
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- Place dough and turn to coat in lightly oiled large bowl. Cover and let rise in a warm place until dough doubles (about 20 minutes) in volume. Preheat oven to 425.
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- Place dough into oiled cups (fill 1/2 way and let rise for 10 minutes). Drizzle with oil and sprinkle with rosemary, Parmesan cheese and kosher salt. Top with chopped veggies. Bake for 20 minutes.
