This typical flatbread from Genoa is normally simply swabbed with salt and olive oil. Decorating focaccia with seasonal vegetables is an easy way to add color and flavor.
Ingredients
- 2½ cups water
- 3 teaspoons active dry yeast
- 7½ cups flour
- 1 tablespoon sea salt
- 2 tablespoons extra-virgin olive oil
- For topping: 3 tablespoons olive oil, 3 tablespoons water, 1 teaspoon salt, whisked together
- Vegetables and herbs to decorate: Cherry tomatoes (squeeze out juice), thinly sliced red onions, slices of red, yellow and green peppers, rosemary, sage, basil, green onions, pitted olives, parsley, basil, oregano
About this recipe
Makes 2 rectangular breads
Instructions
In a large bowl, place half of the water and yeast. Add 1 cup flour and mix. Add salt, olive oil and remaining water. Add remaining flour one cup at a time. Transfer dough to counter and knead 8-10 minutes. The dough will be soft. Cut dough in two pieces and flatten each piece. Place on a 12x16” baking sheet. Cover with a bowl and let rise for one hour. Flour your hands and press and flatten the dough and stretch to cover entire pan. Let rise 30 minutes.
Preheat oven to 425 degrees. Make light indentations over surface of dough and brush oil, water and salt mixture on dough. Decorate top with vegetables and herbs. Repeat with other dough. Let rise 1 hour. Bake 20 minutes until golden brown. Let cool and serve.
