Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Tablespoon
Teaspoon
Timer
Kitchen scales
Food processor
Cooling rack
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour and salt in a bowl. Crumble the yeast, add, mix. Pour in the water and oil, knead into a soft, moist dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 12 portions with lightly oiled hands, shape into round flatbreads (each approx. 10 cm in diameter), place on two baking trays lined with baking paper, brush with the remainder of the oil, use your fingers to make indentations.
To decorate
Tear the parsley leaves and sprigs of dill, scatter on top of the flatbreads along with the pomegranate seeds to create Advent wreaths, press down gently.
To bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, allow to cool slightly, leave the focaccias to cool completely on the rack.
| Tip: | These focaccias make wonderful Christmas decorations. This way, each guest has their own bread. |
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