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.
Notes
2 hour 40 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.