Christmas focaccia
Ingredients
for 1 piece
500 g | white flour |
1 ½ tsp | salt |
1 parcel | dry yeast |
3 dl | water |
2 tbsp | olive oil |
1 tbsp | liquid honey |
2 tbsp | dried rosemary |
3 | carrots, cut into slices approx. 4 mm thick |
¼ | leek, cut into sticks approx. 5 cm long |
3 | radishes, in slices |
3 sprig | rosemary, cut in half |
a little | white flour |
1 tbsp | olive oil |
a little | sea salt |
How it's done
Yeast dough
Mix the flour and salt in a bowl. Dissolve the yeast in the water, add to the flour along with the olive oil, honey and rosemary, knead the mixture to form a smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Vegetables
Cut out 6 stars from slices of carrot. Cut the leek into strips approx. 1 cm wide.
To shape
On a lightly floured surface, shape the dough into a ball, flatten slightly, roll out into a focaccia or pull apart by hand. Place the focaccia on a baking tray lined with baking paper.
Topping
Arrange the vegetables on top of the dough to create a Christmas tree. Brush the vegetables and the dough with oil, sprinkle with fleur de sel, leave to rise for a further 10 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a rack, serve lukewarm.
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