How to make
Mix the water and milk. Slightly warm them up.
Dissolve the yeast with a pinch of sugar. Sift the flour with the salt.
Pour the liquid with the dissolved yeast and add 2 tbsp. of olive oil.
Knead a soft dough. Put it in a bowl, spread it with 1 tbsp. of olive oil, cover it with a towel and leave it in a warm place, until it has doubled in size.
On a floured surface, roll out the risen dough into a thickness of about 0.16″ (4 mm).
Cut out circles with a 4″ (10 cm) diameter cup. Place them on a tray lined with baking paper and sprinkle each focaccia with the coarse sea salt.
Leave the baking pan in a warm place for 30 minutes, until the dough relaxes and with a fork or finger, pierce the small buns in several places.
Bake the focaccia at 360°F (180°C) in a preheated oven, until they aquire a golden brown color.
Spread the warm mini fluffy focaccia with olive oil.
Enjoy!
