Garden focaccia

Name: Garden focaccia
Prep time: 20 min
Total time: 140 min
Yield: 6
Ingredients: 500 g half-white flour; ½ cube yeast; 2 red onions; 50 g baby plum tomatoes; 2 spring onions incl. green parts; 5 tbsp olive oil; 1 tsp salt; ½ bunch herbs; 1 tsp coarse sea salt

Aperitif fingerfood Baking piquant

Total: 2 hr 20 min. | Active: 20 min.

vegan, lactose-free

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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.

Recommended by:
Stephi from the FOOBY team

Ingredients

for 6 person

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

Topping
2 tbsp	olive oil
1 tbsp	water
2	red onions, cut into slices
50 g	baby plum tomatoes, cut in half
2	spring onions incl. green parts, halved lengthwise
½ bunch	herbs
1 tsp	coarse sea salt

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.

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