Name: Focaccia art
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: En
Ingredients: 2 cups warm water; 2 1/2 tsp dry yeast; 5 3/4 cups flour; 1 Tbsp sugar; 1 tsp salt; 1/4 cup olive oil; 4 Tbsp olive oil; 1 Tbsp flaky salt; Yellow bell pepper; cherry tomatoes; fresh basil; fresh baby spinach

Ingredients

2 cups warm water
2 1/2 tsp dry yeast
5 3/4 cups flour
1 Tbsp sugar
1 tsp salt
1/4 cup olive oil
4 Tbsp olive oil
1 Tbsp flaky salt
Yellow bell pepper
cherry tomatoes
fresh basil
fresh baby spinach

Preparation

Preparation20 min

Cook time20 min

Pour 1 cup of warm water in a bowl. Add the dry yeast and leave to rest for 10 minutes. Stir with a spoon and then add flour, sugar, salt, olive oil and the rest of the warm water.
Knead until the dough begins to stick together and come away from the sides of the bowl. You can finish kneading with your hands.
Form a ball and place it in a olive oil greased bowl. Drizzle some olive oil on top and cover with a kitchen towel. Leave to swell 2 hours at room temperature.
Grease a baking tray with olive oil and transfer the dough on the baking tray. Spread the dough on all the baking tray surface with your hands. Cover with plastic wrap and refrigerate 1 night.
Take your focaccia out of the fridge and let it come to room temperature for about 30 minutes. Make holes with your fingers.
Pour a drizzle of olive oil on top. Sprinkle some flaky salt and leave to swell for 30 minutes at room temperature.
Prepare the vegetables : wash and cut the bell pepper, the cherry tomatoes. Wash the basil and remove the leaves. Wash the spinach leaves.
Place your vegetables on top of your focaccia dough to form a garden.
Bake for 20 to 25 minutes at 450°F (230°C).
There you are, your focaccia garden is ready !