Spring focaccia

Focaccia primavera

INGREDIENTS:
For a 32 х 20 cm tray:
~400 g white flour
200 ml lukewarm water
50 ml olive oil
1 sachet (7 g) dry yeast
1 teaspoon sugar
1 level teaspoon salt

For decoration/garnishing:
cherry tomatoes
black olives
canned corn
edamame
red onion
red and green peppers
chives
parsley
tarragon
olive oil

PREPARATION:
Dissolve the yeast and sugar in lukewarm water and let it sit a bit to activate.
Mix the flour with the salt in a big bowl and make an indentation in the center. Pour the olive oil, water and the yeast into it. Knead a soft dough. You can use a mixer or your hands for about 5 minutes. Leave it to rest for about an hour in a floured bowl, covered with plastic wrap.
Grease the baking tray where you will bake the focaccia with olive oil or put the bread onto a sheet of baking paper. Grease your hands and the dough from all sides with olive oil as well. Spread the dough using your fingers until it fills up the baking tray. Decorate with vegetables and drizzle olive oil. For the flowers I used cherry tomatoes, olives, edamame, corn, red onion, peppers, chives, parsley and tarragon.

Focaccia primavera

Leave the focaccia to rest once more for about 20 minutes and bake it in a pre-heated oven at 200°C for about 25-30 minutes or until it browns from both sides.

Focaccia primavera

Focaccia primavera

Focaccia primavera