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This Italian classic is currently being highlighted on social media in a special way. The light yeast dough for garden focaccia serves as a “screen” and is decorated with colourful creations using cut vegetables and herbs. Let your imagination run wild. Depending on the season and your personal taste, the dough can be topped so that the focaccia emerges from the oven as an individual work of art.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Topping
How it's done
Yeast dough
Mix together the flour, salt and yeast in a bowl, add the water and oil and knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To make the base
Roll the dough on a lightly floured surface approx. 1 cm thick, place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins.
Topping
Mix the oil and water, use half to coat the dough. Arrange the vegetables and herbs in the form of flowers on the dough, press down lightly, coat with the remaining oil/water, sprinkle with salt.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly on a cooling rack.
| Tip: | You can substitute the vegetables depending on seasonal availability. Bell peppers, olives and capers are also very suitable. |
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