Focaccine / mini focaccia stuffed with Saint Félicien & thyme, pan cooking


·         For 16 Focaccine:

300 gr of T 55 flour
18 cl of water
1.5 tbsp of olive oil + for basting
1.5 tsp of dry baker's yeast
3/4 tsp of salt
1 Saint Félicien
3 or 4 sprigs of thyme



1.    In a container, combine the flour and baking powder. If your yeast needs to be rehydrated before use, proceed as directed by the manufacturer by taking a little liquid from the recipe.
2.    Make a well, add the water and olive oil. Mix, add salt, transfer to a lightly floured work surface and knead for ten minutes until the dough becomes smooth and elastic.
3.    Form a ball, brush with olive oil and place it in a bowl. Cover tightly with film paper. Let stand for about 1 hour at room temperature.
4.    Heat a large pan.
5.    Divide the dough in 2 then each piece in 4 then again in 2 to obtain 16 small dough pieces. Form balls.
6.    Take a ball of dough, flatten it a little. Place a few sprigs of thyme and small pieces of Saint Félicien in the center. Close the ball tightly then flatten it. Repeat until all the ingredients are used up.
7.    Brush each focaccine with a little olive oil, using a brush. Put in the hot pan and cook over medium / low heat for about fifteen minutes, turning regularly. They should be golden on each side.
8.    Remove from the pan. Let cool for ten minutes and taste with a Martini Bianco Tonic. (to consume obviously with moderation).


Martini Bianco Tonic

·         For each glass:

Fill the glass with ice cubes. Pour 7 cl of Martini Bianco. Add ¼ squeeze and drop. Extend with Tonic.

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