Focaccine al mascarpone morbidissime [senza lievitazione]

Qualche giorno fa, dopo aver utilizzato parte di una confezione di mascarpone, ho pensato di utilizzare il resto per fare delle focaccine, utilizzando la mia collaudata ricetta che puoi trovare qui, sostituendo lo yogurt previsto.
Devo dire che queste sono le migliori che io mai abbia fatto, super morbide e profumate, perfette per la colazione, la merenda o come aperitivo, come le precedenti possono essere tranquillamente congelate per  essere gustate in qualsiasi momento.
Focaccine al mascarpone

per 28 pz  

500 g farina 00  
10 g lievito istantaneo per torte salate 
1 cucchiaino di zucchero
100 g mascarpone
200 g acqua
3 cucchiai di olio d’oliva
10 g sale


1. Metti la farina, il lievito e lo zucchero in una ciotola capiente, mescola brevemente con una forchetta.
2. Aggiungi il mascarpone, l’acqua, l’olio e il sale, continua a mescolare con la forchetta finché l’impasto diventa gestibile con le mani e ottieni un panetto omogeneo, lascia riposare per 5 minuti.

3. Stendilo con il mattarello circa 1/2 cm e ricava le forme con un coppapasta 8Ø o con un bicchiere.  

4. Fai scaldare bene una padella antiaderente o testo romagnolo e cuocile 4/5 minuti per lato a fiamma bassa con coperchio.
– Una volta fredde puoi congelarle.

Buona domenica!

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