Butterfly Pea Mini Focaccia
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A Note from Feedfeed
This delicate and visually stunning recipe creates a personal-sized, vibrant Butterfly Pea Flower Focaccia. The Butterfly Pea Flower Tea not only gives this focaccia its unique hue but also adds a subtle floral note. Topped with a delightful combination of tomato & garlic confit, sage, lemon peel, and smoked sea salt, it’s a sensory delight. This recipe yields one 6-inch focaccia, perfect for an individual serving.
Conversion:
- 1 cup bread flour = 125g
- 1 tablespoon levain = 25g (or 2g instant yeast)
- 1/2 cup Butterfly Pea Flower Tea = 100g
- 1/2 teaspoon salt = 3g
- 1 teaspoon olive oil = 4g
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ingredients
Focaccia:
- 1 cup bread flour
- 1 tablespoon levain or instant yeast
- 1/2 cup butterfly pea flower tea
- 1/2 teaspoon salt
- 1 teaspoon olive oil
ingredients
Toppings:
- Tomato & garlic confit
- Sage
- Lemon peel
- Smoked sea salt
Method
First Proof:
Step 1
Mix the bread flour, water, levain (or instant yeast), and let it sit for 30 minutes.
Step 2
Add salt and olive oil, and let it sit for another 30 minutes.
Step 3
Perform 3 sets of coil folds, 30 minutes apart each.
Step 4
(Optional) For overnight cold fermentation, place the dough in the refrigerator.
Second Proof:
Step 1
Transfer the dough to a mini baking dish and gently stretch it outwards.
Step 2
Proof the dough until it nearly doubles in size. Preheat the oven to 450°F.
Step 3
Create dimples in the dough, add desired toppings, and bake for 15-20 minutes.