Focaccia with flowering vegetables | Soft wheat flour type 1

Focaccia with flowering vegetables | Soft wheat flour type 1

A quick and easy recipe, to obtain a focaccia soft in the center and slightly crunchy on the bottom, ready in just one morning. But the focaccia with vegetables blooms is also a joy for the eyes , thanks to the decoration of the surface, created by a composition of fresh vegetables . The blogger "Get Bready" used the Soft Wheat Flour Type 1 as the main ingredient: a less refined flour than the flour type 0 or 00.

Ingredients for a 28-30 cm pan

  • 300 g of warm water
  • 1 teaspoon sugar
  • 8 g of fresh brewer's yeast
  • 3 pinches of salt
  • 420 g of Ruggeri Type 1 Soft Wheat Flour
  • 3 green asparagus
  • 4-5 cherry tomatoes
  • 1 red onion
  • salt to taste
  • extra virgin olive oil to taste
  • half a glass of mix: water + oil + salt
Focaccia with flowering vegetables | Soft wheat flour type 1

Procedure for focaccia with flowering vegetables

  • Place the water, sugar and Ruggeri Dried Pasta Madre in a bowl and mix thoroughly with a fork to dissolve them. Mix the salt with the flour, then add it little by little to the bowl. Mix with a spatula to obtain a fairly sticky dough.
  • Cover the bowl with a clean cloth and let the dough rise at room temperature for a couple of hours.
  • While the dough is rising, wash the cherry tomatoes and slice them. Rinse the asparagus and use a potato peeler to remove the hardest part at the base, then cut them into thin strips. Peel the onion and cut it into slices.
  • Take a sheet of baking paper, wet it under water and then squeeze it and place it on a baking sheet. Transfer the dough to the sheet. Wet your hands, spread it out well by pressing with your fingertips (if the dough shrinks, wait 20 seconds and then start rolling it out again).
  • Take the vegetables and draw flowers and plants as desired. It is recommended to use asparagus to create the stem, cherry tomatoes to create buds and onions for the actual flowers. Press the vegetables lightly into the pasta otherwise they may move during cooking.
  • Sprinkle with salt and drizzle with a little oil. Place the pan in the oven turned off and let it rise for about half an hour.
  • Cook the focaccia in a preheated oven at 220°C for approximately 20 minutes.
  • As soon as you remove it from the oven, delicately brush the focaccia with vegetables with the mixture of water, oil and salt.

Recipe by Get Bready.

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