Mini focaccia recipe

Perfect served with Quills Caciotta cheese soufflé and spicy gazpacho or as part of a Med-style mezze platter, this recipe was created by the chefs at 1000 Hills Chefs School.

Makes 15

250g cake flour

250g bread flour

10g salt

10g dry yeast

50g olive oil

37g diced olives, to garnish

37g crushed garlic, to garnish

course salt, to garnish

olive oil, to brush

Place all ingredients, except the olives and garlic, into a mixer and combine well. Add enough water to form a soft dough. Knead for 5 minutes. Leave to rest until doubled in size. Roll out into rounds. Brush with the oil and garnish with olives, garlic and salt. Place in a hot oven for about 20 minutes.