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Flavourous focaccia with rosemary & vegetables
This decorative foccacia loaded with veggies is a delicious version of a traditional foccacia. It’s full of flavours – the bottom is lovely salty and so rich in splendid flavours (the mixture of whole green olives, canned capers, vegan pesto and crunchy sliced pistachios is wonderfully tasteful). The middle part has a delightful combo of tastes of tomatoes and rosemary combined with black olives and onions, it kinda brings tastes of so much expected summer.
The dough that I prepared for this foccacia is soft and it’s very easy to work with. I used a mixture of spelt flour and wheat flour (half of one and half of the other) and am quite satisfied with the result. From this amount of dough I got one large foccacia and one small.
The recipe with the instructions and the ingredient list can be found under the image section in the Pinterst recipe box.
FOCCACIA
Flavourous foccacia with rosemary and vegetables
Equipment
- Oven
Ingredients
- For the dough:
- 510 gr of wheat flour, or a bit more depending on quality of flour;
- 40 gr of dry or fresh yeast;
- 2 tsp. of sweetener;
- 1 1/2 tsp. of salt;
- 300 ml. warm water (and a couple of tbsp. extra if necessary, to get a smooth dough);
- a little bit of olive oil to coat the edges before baking.
- For the flowers:
- sliced fresh cherry tomatoes;
- peel of fresh tomatoes;
- black olives;
- red onion, sliced as in images;
- fresh parsley;
- fresh rosemary.
- For the bottom, the “ground”:
- sliced pistachios;
- toasted sesame seeds;
- canned capers;
- green olives;
- vegan pesto.
Instructions
- Mix crushed yeast with sugar, a little bit of salt and a bit of warm water, cover with cloth and wait for it to rise and then mix. Add flour, salt and water and knead a smooth dough, then leave it to rest for approx. 10 minutes.
- Roll out thick the dough in a size of your baking tray and then place it into it (or just simply put dough on a baking tray and spread it). Make dents with your finger tips on top of surface.
- Decorate with prepared vegetables. Bake between 210 degrees Celsius for 15 minutes. or long enough until it's baked (use the bottom heater for the last couple of min. if it’s necessary). Let it cool down a bit. Slice and serve. It tastes wonderful with olive oil mixed with chopped garlic. The dough can be stored for a maximum of 3 days in the refrigerator.
Notes
*Baking time is 15 minutes at 210 degrees Celsius (use the bottom heater if you find it necessary).
