Focaccia with Vegetables

Ingredients

• Wheat Flour 20 oz
• Salt 2 teaspoons
• Dry yeast 0 oz
• Water 15 fl oz
• Olive Oil 0 fl oz
• Marinated cherries 5 oz
• Spanish onions 1 head
• Garlic 3 cloves
• Orange Bell Peppers ½ piece
• Orange Bell Peppers ½ piece
• Pitted olives 10 pieces
• Pitted olives 10 pieces
• Rosemary 4 sprigs
• Mild Chili Spice 1 piece

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Sift the flour into a large bowl.

Step 3

Add salt and yeast, mix well.

Step 4

Add warm water and 15 grams of oil.

Step 5

Knead the dough by hand, just combine the ingredients until homogeneous.

Step 6

Cover the bowl with plastic wrap and refrigerate for 12 hours.

Step 7

After 12 hours, you can prepare the vegetables. Finely chop the onion.

Step 8

Slice the garlic crosswise.

Step 9

Remove the seeds from the peppers and cut them into small strips.

Step 10

Slice the olives and black olives.

Step 11

Cut the tomatoes in half.

Step 12

Take the dough out of the refrigerator, punch it down, and divide it into two parts.

Step 13

Place each part on a parchment-lined baking sheet, forming elongated flatbreads.

Step 14

Drizzle with olive oil, trying to press it into the dough with your fingertips.

Step 15

Arrange the garlic, onion, yellow pepper, red pepper, chili, olives, black olives, tomato halves, and rosemary sprigs on the flatbreads in turn, drizzle with the remaining oil.

Step 16

Twist a strip of parchment paper and place it between the flatbreads to prevent them from sticking together.

Step 17

Preheat the oven to 85°F, let the flatbreads proof for 20 minutes. Raise the temperature to 355°F and bake for about 15-20 minutes until golden brown.

Step 18

Cut into portions and serve.