• Brittany Aldridge

Rainbow Focaccia

This focaccia not only looks delightful it’s also filled with different rows of veggies, fruits, herbs and spices - so every bite is just a little bit different! Give this recipe a try, it’s bound to put a smile on anyones face!


INGREDIENTS


  • 2 1/2 teaspoons dry yeast

  • 5 teaspoons of honey

  • 5 cups (625 g) of strong bread flour

  • 5 teaspoons of salt (I used Maldon)

  • 5 tablespoons of extra-virgin olive oil, divided

  • 2 1/2 cups of lukewarm water

For the toppings: (or any of your choosing)


  • 1 handful of blackberries

  • cherry tomatoes, orange and red, chopped in half

  • 1 handle of pumpkin cubes

  • 1 celery stick, roughly chopped

  • 1/2 a yellow capsicum, roughly chopped

  • fresh thyme or rosemary

  • 1/2 teaspoon ground Turmeric

  • 1/2 teaspoon chilli flakes

  • 2 teaspoons of flaky salt

INSTRUCTIONS


  • In a large bowl add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the flour, salt and 2 tablespoons of oil. Bring together (with your hands or a spoon) mixing for 1 minute or so to form a dough.

  • Cover with a clean tea towel or cling wrap and leave in a warm non-drafty for all least 4 hours.

  • After the dough has proofed, preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray. Pound the dough (it will loose some of its air) and place on the oiled baking tray, stretch the dough so it reaches to the corners of the tray.

  • Add the veggies and fruits in colour order (so purple, red, orange, yellow, green) then scatter over the herbs and spices in the corresponding rows.

  • Leave the dough to proof for a further 30 minutes to an hour, drizzle over the remaining 3 tablespoons of olive oil, scatter over the salt then bake in the oven for 25-30 minutes or until deliciously golden.

  • Serve immediately and please enjoy!

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