Makes 10
Ingredients
500g strong flour
70g potato flakes (the ones for the instant mash potatoes)
450g water
1 teaspoon sugar
17g fresh yeast
1 tablespoon olive oil
1 teaspoon salt
Method
In a large bowl mix yeast with the water and sugar, let sit for 10 minutes. Add the flour, potato flakes, salt and oil. Knead with a mixer for 10 minutes. Transfer dough in a bowl, cover and let rise in a warm place for 2 hours. Take the dough and divide it into 10 balls about 100g each. Place them in a well floured surface and allow to rest for 15 minutes. Pre-heat oven at 220ºC.
Punch the air out of of each ball and form the mini focaccia bread.
Transfer bread in a oven paper lined baking tray and bake for 20 minutes or golden brown. The baking time depends on how thick you make them.