Floral focaccia with vegetables
for 1 focaccia
- 500 g Mix for focaccia
- 400 ml water (room temperature)
- 20 ml olive oil
for the topping
- 3 to 4 long peppers
- 4 to 5 black olives
- 5 to 6 asparagus stalks
- some sprigs of rosemary
make the floral focaccia
Add mix, water, and oil together and knead for 6 minutes using a food processor or for 10 minutes using a hand mixer until you have a soft dough.
Cover the bowl with cling film. Leave to rise at room temperature for 30 minutes.
Place the dough into a greased baking tray or greased rectangular baking tin.
Moisten your hands with oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil.
Slice the peppers and olives.
Cover the dough with the peppers, olives, asparagus, and rosemary. Use these to create a pretty illustration.
Leave to rise, uncovered, at room temperature for 30 minutes.
Bake the focaccia for 20-25 minutes in an oven preheated to 215°C. Allow to cool.2