Colorful Spring Focaccia Delight
Ingredients
- Olive oil
- 1/2 yeast cube
- 1 tablespoon sugar
- 250ml warm water
- 1 teaspoon salt
- 2 tablespoons rosemary
- 350g flour
- Veggies of choice (e.g., olives, tomatoes, more rosemary)
- Rough sea salt
Preparation
Preheat the oven to 200 degrees Celsius with two-sided heat.
In a big bowl, mix yeast, sugar, and warm water. Set aside for ten minutes.
Add salt, chopped rosemary, and 300g of flour to the yeast mixture.
Knead the dough on a floured surface for about five minutes.
Gradually incorporate the remaining flour until you have a fluffy dough.
Divide the dough in half and shape each portion into a ball.
Place the dough balls in a bowl covered with olive oil.
Place a kitchen towel on top and let the dough rise to double its size.
Line a baking tray with baking paper.
Spread olive oil on the paper.
Flatten each dough ball into a flatbread about one centimeter thick.
Place the flatbreads on the baking tray and use your fingers to create holes in the dough.
Drizzle a bit more olive oil on top.
Decorate the flatbreads with veggies, additional rosemary, and sea salt.
Bake for 15 minutes or until golden.
Serve with olive oil and balsamic vinegar.