Spring Focaccia
When I want to impress my guests on special evenings, I prepare these single-serving spring focaccias, decorated with herbs and vegetables. I serve them directly on the plate alongside a slice of meat. Everyone is always so delighted that I spend the whole evening listening to compliments and praise. I recommend this dish to you as well, because its worth putting in a little effort for happy and joyful faces.
Details
- Preparation Time: 100 minutes
- Cooking Time: 15 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 6
Ingredients
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500 g Wheat flour, white, multi-purpose
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3 dl Water
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1 bag Yeast, dry
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1 teaspoon Salt, table
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1 spoon Oil, olive
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pieces Bell pepper, red, fresh
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pieces Sesame seeds, dried
Steps
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Mix flour, lukewarm water, yeast, salt, and oil to form a smooth dough. It should be slightly softer (more liquid) than bread dough.
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Let the dough rise in a covered container until it doubles in size.
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Divide the risen dough into smaller portions and stretch them out with your hands on an oiled baking tray. Let it rest for 10 minutes (during this time, prepare the vegetables and herbs; see tips).
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Lightly oil the stretched dough, then use your fingertips to 'dimple' it, creating small indentations. Stretch the dough a bit more.
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Arrange the vegetables and herbs on the dough in any pattern you like. Let your imagination run wild and create a meadow-like design.
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Bake the prepared focaccias for about 15 minutes at 250 degrees Celsius.
Nutrition Information (Per 100g)
- Calories: 316.85 kcal
- Fat: 2.88 g
- Saturated Fat: 0.3 g
- Carbohydrates: 59.76 g
- Sugars: 0.61 g
- Protein: 8.65 g
- Fiber: 2.43 g
Advice
For decorating the focaccia, I used cherry tomatoes, broccoli, yellow bell pepper, shallot, leek, nettle sprigs, rosemary, violet flowers, zucchini, thyme, parsley, poppy seeds, flax seeds, and sunflower seeds. You can use anything suitable from your fridge or pantry, or even gather edible plants from the meadow.