Focaccine morbide 
Soft Focaccine
Soft focaccine are a delicious snack, a perfect treat, and an essential addition to any buffet. Once they're ready, you'll find it hard to have any leftovers. They're even better when slightly warm. Serve them alongside a platter of cold cuts and, well, there won't be a crumb left. This soft focaccine recipe is from "Fatto in casa da Benedetta." I assure you, it's perfect. I just added one extra step to make them even softer.
Soft Focaccine
Soft focaccine are a delicious snack, a perfect treat, and an essential addition to any buffet. Once they're ready, you'll find it hard to have any leftovers. They're even better when slightly warm. Serve them alongside a platter of cold cuts and, well, there won't be a crumb left. This soft focaccine recipe is from "Fatto in casa da Benedetta." I assure you, it's perfect. I just added one extra step to make them even softer.
Cooking Instructions
- 1
Combine the milk and lukewarm water in a bowl. Add the yeast and sugar, and stir vigorously until dissolved. Add the olive oil, stirring again. Finally, add the flour and salt. Mix in the bowl first, then transfer the dough to a floured surface and knead until you have a smooth, even ball of dough.
- 2
Let the dough rise for at least 1 hour in a warm place. Roll out the dough to about 1/4 inch thick. Use a round cutter to shape your focaccine. Place them on a baking sheet lined with parchment paper and cover with plastic wrap. Let rise for another hour. Use your fingertips to make the classic dimples in the focaccine. Mix together water and olive oil to make an emulsion, brush it over the tops, sprinkle with salt, and bake at 350°F (180°C) for about 20 minutes.
- 3
Place a small oven-safe pan of water in the oven to keep the environment humid while baking. Remove the focaccine from the oven and, while still hot, brush the tops again with the same emulsion. Serve warm.
- 4
This is the basic recipe, but you can add cherry tomatoes, oregano, olives, thin slices of zucchini, and more to your focaccine.
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