Mini Focaccias with Grana Padano

These Mini Focaccias with Grana Padano are little pockets of flavor, warm and golden, with a perfect balance of soft, airy bread and the nutty, savory punch of grated Grana Padano on top. Trust me, the aroma alone will pull everyone into the kitchen, and the taste is worth every bite.

Why You Will Love These Mini Focaccias

Imagine tearing into a fluffy, golden focaccia topped with slightly crispy, melted cheese. Each bite is a mix of soft, tender crumb and savory Grana Padano that lingers deliciously. These focaccias are simple yet indulgent, perfect for breakfast, a snack, or even a side for dinner. Let’s dive into this delightful journey of baking and flavor.

Recipe Origin and Fun Facts

Focaccia originates from Italy, a staple in Liguria, often enjoyed as street food or part of a meal. The addition of Grana Padano elevates it, adding a rich, nutty character that Italians love. This cheese is aged and hard, giving that slightly salty tang and lovely depth of flavor that pairs beautifully with olive oil and bread.

Why This Recipe Works So Well

Baking can be intimidating, but this recipe makes it approachable. Here’s why you’ll find it reliable and enjoyable:

Versatile: Works for breakfast, snack, or as a side with soups and salads.

Budget-Friendly: Uses simple pantry staples like flour, yeast, and olive oil.

Quick and Easy: Minimal ingredients and straightforward steps, yet impressive results.

Customizable: Add herbs, olives, or sun-dried tomatoes to make it your own.

Crowd-Pleasing: Soft, cheesy, and golden, everyone will reach for seconds.

Make-Ahead Friendly: Dough can be prepared in advance and baked when needed.

Great for Leftovers: Toasted the next day, they regain crispiness and flavor.

Expert-Level Baking Tips

Even if you’re new to focaccia, these tips will help:

• Make sure your yeast is fresh and active for proper rise.
• Don’t overwork the dough; gentle folding preserves airy texture.
• Brush with olive oil generously for a golden crust.
• Let the dough rest; patience yields fluffier focaccias.
• Bake on a preheated sheet to achieve a crisp bottom.

Essential Kitchen Tools

These tools make baking a breeze:

Mixing Bowl: Large enough for kneading dough comfortably.

Baking Sheet: For even cooking and golden bottoms.

Parchment Paper: Prevents sticking and eases cleanup.

Measuring Cups and Spoons: For precise ingredient ratios.

Grater: For evenly grating Grana Padano on top.

Ingredients You Will Need

Getting the ingredients ready sets the stage for magic. Here’s everything you need to harmonize flavors:

1. All-Purpose Flour: 250 grams, forms the base of the soft dough.
2. Active Dry Yeast: 7 grams, helps the dough rise beautifully.
3. Warm Water: 150 ml, activates yeast and hydrates flour.
4. Olive Oil: 30 ml, keeps the dough tender and adds flavor.
5. Grana Padano Cheese: 50 grams, freshly grated for savory richness.
6. Salt: 5 grams, enhances all flavors.

Flexible Ingredient Substitutions

Need a swap? No problem:

All-Purpose Flour: Bread flour or whole wheat flour.

Grana Padano Cheese: Parmesan or Pecorino Romano.

Olive Oil: Any mild vegetable oil.

Spotlight on Key Ingredients

Grana Padano Cheese: Adds a nutty, savory punch that melts beautifully.

Olive Oil: Ensures a tender crumb and golden exterior.

Cooking the Mini Focaccias

Let’s get baking. Here’s the step-by-step journey:

1. Preheat Your Equipment: Preheat oven to 220°C (425°F) and line a baking sheet with parchment.
2. Combine Ingredients: Mix flour, salt, yeast, and warm water in a bowl. Stir until combined.
3. Prepare Your Cooking Vessel: Oil the parchment lightly to prevent sticking.
4. Assemble the Dish: Shape dough into small rounds, place on baking sheet, drizzle with olive oil, and sprinkle Grana Padano evenly.
5. Cook to Perfection: Bake for 12–15 minutes until golden brown and cheese melts lightly.
6. Finishing Touches: Let cool slightly on a rack before serving.
7. Serve and Enjoy: Tear into the warm, cheesy focaccias and savor every bite.

Texture and Flavor Development

These focaccias boast a soft, pillowy interior contrasted by a golden, slightly crisp top. The cheese melts into the dough slightly, adding pockets of savory, umami richness with every bite.

Helpful Cooking Tips

A few tricks for perfect results:

• Allow dough to rest for at least 30 minutes before baking.
• Rotate baking sheet halfway through for even browning.
• Brush edges with olive oil for a glossy finish.

Common Mistakes to Avoid

• Over-kneading the dough, which makes it dense.
• Using water too hot, which can kill yeast.
• Skipping the olive oil drizzle, losing flavor and texture.

Nutrition Facts

Servings: 4

Calories per serving: 180

Note: These are approximate values.

Preparation Times

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Make-Ahead and Storage Tips

Dough can be prepared the night before and refrigerated. Store baked focaccias in an airtight container for up to 2 days or freeze for longer storage. Reheat in the oven for a fresh-baked feel.

How to Serve

Serve warm with olive tapenade, a light salad, or as part of a breakfast platter. These mini focaccias pair beautifully with roasted vegetables or cured meats.

Creative Leftover Transformations

• Slice horizontally and make mini sandwiches.
• Toast and serve with melted cheese and tomato slices.
• Cube and toss into soups as hearty croutons.

Additional Tips

• Use fresh Grana Padano for the best flavor.
• Experiment with herbs like rosemary or thyme.
• Brush with a little extra oil before baking for a glossier finish.

Make It a Showstopper

Arrange on a wooden board, drizzle lightly with olive oil, and sprinkle extra cheese for visual appeal. Serve with fresh herbs for a professional touch.

Variations to Try

• Herb-Infused: Add rosemary or thyme to the dough.
• Garlic Twist: Rub focaccias with garlic after baking.
• Olive Delight: Top with sliced black or green olives.

FAQ’s

1. Q1: Can I use whole wheat flour?
   A1: Yes, though it may yield a denser focaccia.
2. Q2: Can I make this dairy-free?
   A2: Substitute Grana Padano with a vegan cheese alternative.
3. Q3: How long can I store these?
   A3: Up to 2 days at room temperature, longer if frozen.
4. Q4: Can I add herbs?
   A4: Absolutely, rosemary and thyme work beautifully.
5. Q5: Can I make larger focaccias?
   A5: Yes, just adjust baking time accordingly.
6. Q6: Should the water be warm or hot?
   A6: Warm, around 40°C, to activate yeast without killing it.
7. Q7: Can I use pre-grated cheese?
   A7: Freshly grated melts better and has superior flavor.
8. Q8: Can I bake without parchment?
   A8: Yes, lightly oil the tray to prevent sticking.
9. Q9: How do I get a crisp top?
   A9: Brush with olive oil and bake on a preheated sheet.
10. Q10: Can I freeze unbaked dough?
    A10: Yes, freeze before the final rise, then thaw and bake.

Conclusion

These Mini Focaccias with Grana Padano are a total game-changer. Soft, cheesy, and irresistibly golden, they’re perfect for any occasion. Trust me, once you try them, you’ll want to make them again and again.

Print