Focaccia is one of the easiest breads to bake and it always turns out delicious. Taking advantage of some vegetables and fruits that are in peak season right now, I had some fun baking a “fall focaccia”.
* You can add uncooked vegetables, fruits and herbs to the focaccia and they will cook at the same time as the focaccia, but to make sure everything is soft I pre-baked the sweet potato and the purple sweet potato before adding it to the dough.
Ingredients
- 350g all purpose flour
- 7g dry yeast
- 25g sugar
- 210ml lukewarm water
- A pinch of salt
- 30ml olive oil
- Fall vegetables and fruits (kale, garlic, sweet potato, purple sweet potato, pomegranate, chanterelle, tomatoes…)
Instructions
- Mix the dry yeast with 210ml lukewarm water and 25g sugar and leave to activate in a warm place for 5-10 minutes.
- Combine 350g all purpose flour with a pinch of salt, 1 tsp fennel seed and 1 tsp thyme in a bowl. Add the activated yeast mix and 30ml olive oil and knead until the dough is smooth and soft.
- Cover the bowl and leave in a warm place to proof until it doubles size (~1 hour).
- Grease a quarter sheet pan with a bit of olive oil and spread the dough with your fingertips until covering the pan. Cover and leave to rest for 15 more minutes.
- Preheat the oven at 200ºC (390ºF)
- Poke the dough with your fingers and use fall vegetables, fruits and herbs to decorate as you wish.
- Bake for 40 minutes until golden brown.
Nutrition
- Serving size 100g | Calories 293 kcal
- Fat 6.4g | Carbs 50.37g | Protein 7.94g