Focaccia with Vegetables

Soft and crispy at the same time, great for any occasion. 

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See also: Choccolate Cake

Ingredients:

• Type 0 flour 300g
• Warm water 180ml
• Sourdough 30g (or 15g brewer's yeast)
• 5g salt
• Honey (or sugar) 1 teaspoon 
• Olive oil 20g + 10g for seasoning
• Coarse salt
• Fresh rosemary
• Vegetables, cougettes, peppers, olives, cherry tomatoes, etc.

Method:

Dissolve 30g of sourdough paste in 180ml of warm water and a teaspoon of honey as a starter to better activate the yeast.

 

Let it rest at room temperature for a few minutes, add salt, olive oil and sifted flour and start kneading by hand for at least 10 minutes. 

When the mixture is compact, transfer to a clean, lightly floured work surface. 

Knead vigorously by hand until the dough is compact and free of lumps. 

Knead the dough, folding it over several times for at least another 5 minutes.

Cover the dough with a damp cloth and leave it to rest for about 5-7 hours.

Baking:

Cover with a damp cloth and leave to rise for another 1 hour, bake at 200-220°C in ventilated mode for 15-20 minutes, or at 240°C in static mode.

See also: Cookies Doble Choccolate 

Do you want to make it high and round?

No problem, you can use a lightly buttered cake tin.