Focaccia with vegetables
6 servings
40 minutes
Focaccia with vegetables is a classic Italian dish filled with Mediterranean aromas. Its roots trace back to the ancient Roman Empire when it was simple bread baked over fire. Today, focaccia is not just bread but a culinary masterpiece. The soft, airy dough with a crispy crust absorbs the rich flavors of fresh vegetables, olives, and rosemary. Garlic adds zest while sweet peppers and tomatoes contribute light sweetness and juiciness. It’s the perfect snack, an excellent side dish to main courses, and a wonderful complement to an evening glass of wine. Focaccia can be served warm, enjoying its aroma and texture. It’s not just bread; it carries Italy's history and traditions in every bite.
1
Prepare all the products.
2
Sift the flour into a large bowl.
- Wheat flour: 600 g
3
Add salt, yeast, and mix well.
- Salt: 2 teaspoons
- Dry yeast: 5 g
4
Add warm water, 15 grams of oil.
- Water: 460 ml
- Olive oil: 30 ml
5
Knead the dough by hand, simply combine the ingredients until smooth.
6
Cover the bowl with plastic wrap and refrigerate for 12 hours.
7
After 12 hours, you can prepare the vegetables. Chop the onion finely.
8
Cut the garlic crosswise into slices.
9
Remove seeds from the pepper and cut it into small strips.
10
Slice the olives and black olives.
11
Cut the tomatoes in half.
12
Take the dough out of the fridge, knead it, and divide it into two parts.
13
Place each piece on a parchment-lined baking sheet, shaping them into elongated flatbreads.
14
Sprinkle with olive oil, trying to press it into the dough with your fingertips.
15
Layer garlic, onion, yellow pepper, red pepper, chili, olives, black olives, halved tomatoes, and rosemary sprigs on the dough, then drizzle with the remaining oil.
- Garlic: 3 cloves
- Red onion: 1 head
- Yellow sweet pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
- Chili pepper: 1 piece
- Pitted olives: 10 pieces
- Pitted black olives: 10 pieces
- Cherry tomatoes: 100 g
- Rosemary: 4 stems
- Olive oil: 30 ml
16
Twist a cord from parchment, place it between the flatbreads to prevent them from sticking.
17
Preheat the oven to 30 degrees, let the flatbreads rise for 20 minutes. Increase the temperature to 180 degrees and bake for about 15-20 minutes until golden.
18
Cut into portions and serve.
