Italy meets Cyprus in these fluffy and savoury pastries, small round focaccias. While traditionally focaccette are fried, I chose a leaner route equally tasty and irresistible focaccette. They can be served as a snack or antipasti while a white glass of white is a great match with them.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Recipes with Halloumi.
Roughly chop the halloumis,
and the sun-dried tomatoes
Place on a floured bench the dough
roll out
to a square of about 50x70cm
add the halloumi
sun-dried tomatoes
mint and season with the salt & pepper
roll away from you
and cut to 10-12 pieces
Pinch one side to seal
and bake for 25′
Lightly oil them to stay soft
Halloumi Tomatoes & Mint Focaccette
Servings: 8 People
Ingredients
- 650 g Strong Flour , plus more for dusting
- 100 g fine Semolina
- 14 g dry Yeast , 2 sachets
- 450 ml Water , lukewarm
- 2 Pissourkotiko Traditional Goat Halloumi , Charalambides Christis, about 450g, roughly chopped
- 1 cup Sundried Tomatoes , roughly chopped
- 1 cup Fresh Mint , roughly chopped
- 60 ml EVOO , Extra Virgin Olive Oil, plus more for after baking
- ½ tsp freshly cracked Black Pepper
- 1 tsp Sea Salt
Instructions
- Dissolve the yeast by mixing well in the lukewarm water. Place in a warm place for about 10’ to froth. Then add the oil
- Combine the flours and salt in a bowl. Place the flour mixture on a working area, make a well in the middle and carefully pour the yeast mixture in the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands on a lightly floured bench. Knead until it becomes smooth, springy, really soft dough, for about 5-7’.
- Add much more flour on the bench and roll out the dough to a square of about 50x70cm. If there is any excess flour the brush it away. Add on the dough the halloumi, tomatoes and mint, season with the salt and pepper and press them gently to get into the dough. Roll the dough away from you and form a cylinder of the 70cm side and cut into 10-12 equal pieces. Pinch one side of these pieces to seal them and place them in a lightly oiled oven proof dish with the pinched side touching the dish and press them with your palm to reveal their filling while making sure that they keep their shape. Keep about 4cm clearance from each other as eventually they will increase in volume and become almost one with each other,
- Cover with a cloth to rest and rise to double their size for 40’ in a warm place.
- In the meantime, preheat the oven to 250°C, air circulation, rack in the middle.
- Once the dough pieces have risen, place the dish in the oven, reduce the temperature to 220°C and bake until nicely golden which is about for 25’.
- Remove from the oven and brush them with some oil. Allow to cool for 10’ and enjoy.
