These mini-focaccia are like a savory muffins with vegetables, fried in olive oil. It is a great appetizer for any holiday or picnic. <br /> <br />Ingredients: <br />0.5 kl all-purpose flour <br />225 ml water <br />20 g salt <br />40 g sugar <br />75 ml olive oil <br />10 g yeasts <br />2 eggplants <br />2 bell peppers <br />2 shallots <br />3 garlic cloves <br />Fresh thyme <br /> <br />Preparation: <br />In a small bowl, warm the water until it becomes lukewarm. Add the yeast and allow to sit for a few minutes. <br />Sift the flour with sugar and salt. Slowly add water with yeasts. Knead well (the dough may be sticky at first). <br />Shape the dough into a ball, apply olive oil over it, cover with a food wrap and set aside in a for couple hours to prove. <br />After that, knock back the dough, knead until elastic, then cover with a food wrap and set aside for another hour. <br />Meanwhile, cook the filling: slice eggplants, bell pepper and onion. Finely chopped garlic. Heat the olive oil in a frying pan, fry vegetables until golden brown, season to taste, then add fresh thyme. Remove from heat. <br />Brush the dough with olive oil, divide into pieces and shape them into balls. Place them in the muffin dish. Make a small hole in the middle of the dough with a finger. <br />Stuff focaccias with sauteed vegetables. <br />Bake in preheated to 250ะก oven for 10-15 minutes.
