Bonapeti.com»Recipes»Bread»Focaccia»Wheat and Rye Focaccia with Vegetables

Wheat and Rye Focaccia with Vegetables

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Wheat and Rye Focaccia with Vegetables
Image: Ivana Krasteva-Pieroni
1 / 2
Favorites
I made it
Add
Report
Preparation
25 min.
Cooking
12 min.
Тotal
37 min.
Servings
4
"Healthy Vegetable Focaccia - so beautiful, that you can stare at it for hours, without eating it - it is a shame you have to, but its just so delicious..."

Ingredients

  • white flour - 7 oz (200 g)
  • rye flour - 3.5 oz (100 g)
  • water - 6.1 fl oz (180 ml)
  • yeast - 0.35 oz (10 g) cube
  • olive oil - 2 tbsp.
  • sugar - 1/2 tsp.
  • salt - 1 tsp.
  • for garnish
  • leeks
  • peppers - 1 pc.
  • zucchini - 1 pc.
  • red onion
  • olives
  • anchovies
measures

How to make

Sift both flours into a bowl.

In the warm water dissolve the yeast with half a teaspoon of sugar. Pour the flour, add 2 tbsp. of olive oil. Knead a soft dough and when it is shaped well add the salt.

Knead for another 10 minutes. Put the dough in a bowl, spread it with olive oil, so that it does not dry out, cover it with a piece of cling film and a towel. Leave the bowl in a warm place, until the dough has doubled in size.

While the dough is rising chop the vegetables. Season them with salt, so that they slightly soften. You can use any vegetables you like, these are not a must.

As soon as the dough is ready, roll it out onto a piece of baking paper. Arrange the vegetables as you like. Use a brush to spread them with olive oil.

Transfer it into a tray and leave the dough to rest for 30 minutes. Bake the focaccia at 390°F (200°C) in a preheated oven with a fan for about 10-12 minutes.

Remove it from the oven and eat it immediately!

Enjoy!

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest