Focaccia & Mortadella Bites Tarifi

Malzemeler

• . For The Focaccia: (Best Started Early In The Day), 1 Pkg. Active Dry Yeast (2 1/2 Teaspoons), 3/4 to 1 Cup Warm Water, 4 Cups All-purpose, Unbleached Flour, 1 Teaspoon Salt, 6 Tablespoons Olive Oil, 2 Tablespoons Fresh Chopped Rosemary (Or Mixed Dried Italian Seasonings), Coarse Salt & Cracked Black Pepper. To Assemble: (Best Done Just Before Serving), Good Quality Mortadella, Dijon Mustard (Optional ~ See Note Above), Fresh Rosemary Sprigs (Or Long Toothpicks)

Hazırlanışı

1. Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, salt, yeast mixture and remaining water, mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth and elastic. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled baking sheet, forming into a rectangle. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt, cracked pepper and rosemary(or Italian seasoning). Preheat the oven to 425 degrees F, then bake about 20 minutes or until golden brown, turning the pan halfway through. Cool to room temperature and then cut into 1 1/2 inch squares. Cut the squares in half creating a top and bottom for each. If using the mustard, dab a little onto the bottom half of each focaccia square. Cut the mortadella into strips lengthwise the width of of focaccia cubes. Heat a large skillet over medium heat and lay as many strips as will fit into the skillet. Gently heat until bubbly and hot and then fold one piece of the mortadella into each square of focaccia, securing the top with either rosemary or a toothpick. Assemble the focaccia bites onto a platter and serve immediately.

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