These focaccia buns with mascarpone cheese in the dough are very soft and tender. They are excellent for breakfast with honey or as a snack with hazelnut spread. The addition of mascarpone cheese makes them fresh the day after and gives them a delicate flavor of milk.
Focaccia with mascarpone cheese
- 4 g active dry yeast
- 2 tsp brown sugar
- 75 ml warm water
- 500 g Manitoba flour or bread flour
- 200 g Mascarpone cheese
- 30 g olive oil
- 3 tsp salt
- 150 ml about warm water
Instructions: Focaccia with mascarpone cheese
- In a small bowl, dissolve the yeast with 75 ml of water and 2 teaspoons of brown sugar. Set aside for 5 minutes.
- In second bowl mix flour with salt. Add mascarpone cheese, olive oil, yeast and start mixing while adding warm water.
- Stir in all the water, knead the dough for about 10 minutes by hand until it becomes very elastic. Put it in a bowl brushed with oil, cover the bowl with a plastic wrap and put asside in a warm place for 2 hours or until the dough doubles the volume.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough. Divide into 8 equal parts. Shape the dough into balls and transfer them on a baking sheet lined with parchment paper (leave large spaces between them). Press gently the balls with your lightly floured hand to create discs about 1 cm high. Prick the focaccia with your fingers, cover with a cotton cloth and let rise for another 40 minutes.
- Brush the focaccias with olive oil and bake in a preheated static oven at 200 °C for 20 – 25 minutes or until they are golden.
Take out from the oven and allow to cool down on a rack.
lot of love. B.
p.s. If you are looking for another buns that is delicate and delicious check my Melon pan – Japenese sweet buns. (foto below)