Focaccia Garden Bread with Fresh Vegetables
Ingredients
- 500g strong white bread flour
- 10g salt
- 3g fast-acting dried yeast
- 400g cold water
- 60g olive oil
- 20g olive oil
Toppings
- rocket
- fine asparagus
- baby peppers
- black olives
- cherry tomatoes
- red onion
- sage
- chives
Preparation
Combine flour, salt and yeast. Form a well and add the water, form a dough.
On a surface, empty out the dough and push and stretch it for about 5 minutes.
Pour 60g olive oil into the bowl and add the dough, spread the oil over it and fold the dough on all four sides.
Leave to rest for 30 minutes, then fold the dough on all four sides three more times, with 30 minutes in between each fold.
Place in the fridge for 10 minutes.
Preheat oven to fan 230°C.
Lightly oil a baking tray and slide the dough onto it, massage in the 20g of olive oil, press the dough out giving it dimples.
Top with toppings and leave to rest for 30 minutes.
Sprinkle with flaky salt, bake for 15 minutes and optionally glaze with more olive oil.
Cook and serve.