Spelt & Rosemary Focaccia Mini Bread

1.Place water, honey, and yeast into the TM7 mixing bowl and heat for 2 minutes at 37°C on speed 2.

2.Add the spelt flour, salt, and 20g of olive oil. Mix using the Dough mode for 3 minutes until a smooth, elastic dough forms.

3.Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes or until doubled in size.

4.Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

5.Punch down the dough and divide it into 8 equal portions. Shape each into a small oval or round loaf and place them on the prepared baking sheet.

6.Use your fingertips to press deep dimples into the surface of each mini loaf. Drizzle generously with extra virgin olive oil.

7.Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the tops of the loaves.

8.Bake for 18 to 20 minutes until the crust is golden brown and the breads sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly before serving.