List of Ingredients
- 4 C. of flour
- 2/3 LB. of onions
- 2/3 LB. of baby zucchini with their blossoms
- 2.5 OZ. of Taggiasca olives in brine
- 1 TBSP. of brewer's yeast
- 1 TSP. of sugar
- Oregano
- Thyme
- Rosemary
- Parsley
- 2 TBSP. of grated Grana Padano cheese
- Anchovies in oil
- Extravirgin olive oil
- Salt
Method
Sift the flour and mix it with 1 1/4 cups of water, 2 tablespoons of olive oil, and the yeast. Then add 1/2 tablespoon of salt and the sugar; knead the dough until it becomes smooth and uniform. Let it rise in a bowl, covered with a damp cloth, until it doubles in volume (about 1 1/2 hours).
Knead the dough again, then divide it into 8 parts and shape each one into a ball; place them on a tray and let rise for another hour, covered with a damp cloth.
Clean and slice the zucchini into slices and cut the blossoms into pieces. Peel the onions and cut them into wedges. Sauté them in a pan over high heat with 1/4 cup of olive oil, 2 sprigs of oregano, 1 sprig of thyme, and 1 sprig of rosemary. After 2-3 minutes, add salt and cook for 1 more minute. Then remove the onions from the pan and set aside; remove the herbs. In the same pan, add 2 more tablespoons of olive oil and sauté the zucchini, adding salt right away. After 2-3 minutes, place the onions back in the pan and cook for 1 minute. Turn off the heat, then add a tuft of chopped parsley and the grated cheese, and let cool.
Oil 8 small tart molds (4-5 inches diameter). Roll out the balls of dough into discs wider than the molds so that they overflow by about 1 inch. Place the discs of dough in the molds and fill with vegetables, topping with pitted olives and a piece of anchovy. Close the focaccia by tucking in the edges towards the center. Brush the mini focaccias with water and oil, sprinkle with salt, and bake at 400°F for 12-15 minutes.