FOCCACIA

Flavourous foccacia with rosemary and vegetables

Cook Time 15

Course Appetizer, Breakfast, Main Course, Snack

Servings 8 servings

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.

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.

*Baking time is 15 minutes at 210 degrees Celsius (use the bottom heater if you find it necessary).