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Garden Focaccia | Colorfully topped like a spring garden
(0)
60 min
Gurkerl Küche
Ein herrlicher Hingucker vom Backblech: Diese aromatische Garden Focaccia reift 24 Stunden im Kühlschrank für maximale Saftigkeit und große Bläschen. Verziert mit bunten Kirschtomaten, Oliven, Zwiebeln und frischer Petersilie entsteht ein essbares Kunstwerk, das herrlich knusprig schmeckt.
Ingredients
Preparation method
Prepare & rest the dough
In a large bowl, mix the plain wheat flour with the fine salt and fine granulated sugar.
Sprinkle the dry yeast into the lukewarm water and let stand for about 5 minutes until small bubbles form on the surface.
Pour the yeast water into the flour, add 1 tbsp of the olive oil and mix everything into a very soft, sticky dough.
Chef's tip
The finished Garden Focaccia should be full of aromatic bubbles, wonderfully crispy and tender inside. Allow to cool briefly on a wire rack before slicing.
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