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Garden focaccia

Preparation: 30 minutes
Total time: 30 minutes
Difficulty: Simply
Main course

Ingredients

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Ingredients

400 g
Multigrain flour
280 g
Water
12 g
Brewer's yeast
10 g
Salt
20 g
Extra virgin olive oil

For the topping

100 g
Water
10 g
Salt
30 g
Olive oil

To occupy

150 g
Cherry tomatoes
125 g
Burrata
Basil to taste
Garden focaccia

Preparation

  1. 1.

    Place the flour, yeast, salt, water and olive oil in a mixing bowl and work into a smooth dough.
  2. 2.

    Cover the dough and leave to rise at room temperature for 2 hours.
  3. 3.

    Then place on a baking tray coated with oil, pull apart slightly and leave to rest for another 30 minutes.
  4. 4.

    Coat with the salt-water-oil mixture and make small indentations with your fingertips.
  5. 5.

    Bake in a preheated SMEG oven at 220 °C for approx. 25 minutes until golden brown.
  6. 6.

    Top with halved cherry tomatoes, torn burrata and fresh basil.
  7. 7.

    💡 Tip: It tastes best served lukewarm.