Garden focaccia

Garden focaccia

Total: 2 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 394 kcal
, Fat: 10 g
, Carbohydrate: 62 g
, Protein: 11 g
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.


6 person


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

Yeast dough

500 g half-white flour
1 tsp salt
½ cube yeast (approx. 20 g, crumbled
3 ½ dl water
3 tbsp olive oil


2 tbsp olive oil
1 tbsp water
2 red onion, cut into slices
50 g date tomato, cut in half
2 spring onion incl. green part, halved lengthwise
½ bunch herbs
1 tsp coarse sea salt
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How it's done

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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.


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.

Good to know
Tip: You can substitute the vegetables depending on seasonal availability. Bell peppers, olives and capers are also very suitable.

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Fotografin Claudia Link, Foodstyling Katja Rey


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