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Garden focaccia
20 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 394
  • Fat about 10g
  • Carbohydrates about 62g
  • Protein about 11g
This is needed
This is needed for 6 people
Yeast dough
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 500 g half-white flour
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3.5 dl water
Topping
  • 2 tbsp olive oil
  • 2 red onion, cut into slices
  • 2 spring onion incl. green part, halved lengthwise
  • 1 tbsp water
  • 50 g date tomatoes, cut in half
  • 0.5 bunch herbs
  • 1 tsp coarse sea salt
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And that's how it's done
And that's how it's done
Yeast dough
Mix together the flour, salt and yeast in a bowl, add the water and oil and knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To make the base
Roll the dough on a lightly floured surface approx. 1 cm thick, place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins.
Topping
Mix the oil and water, use half to coat the dough. Arrange the vegetables and herbs in the form of flowers on the dough, press down lightly, coat with the remaining oil/water, sprinkle with salt.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly on a cooling rack.

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