John Myers
Ingredients for 8 servings:
- 40 g fresh yeast
- 550 g water, lukewarm
- 1 tbsp, levelled sugar
- 700 g wheat flour
- 200 g spelt flour
- 3 tsp salt
- 100 g olive oil
- onion(s), red
- bell pepper(s)
- Corn from the can
- mushrooms
- spring onion(s)
- small tomato(s)
- salt and pepper
- Oil for brushing
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 55 minutes
Vegetable topping that can be optimized as desired
Crumble the yeast and mix with the water and sugar. Add the flour, salt, and olive oil and knead for about 10-15 minutes. The dough should no longer be sticky. Shape the dough into a ball and let it rest for about 60 minutes, until it has doubled in size. You can place it in a warm place while you do this. Line two rectangular baking sheets with baking paper. Vary the vegetable topping as desired. Cut and wash the vegetables if necessary. Divide the dough and shape each piece into a rectangle, then place it on the baking sheets. The dough should be about 4.5 cm thick. Place the vegetables on the dough, season with salt and pepper, and brush with oil. The oven should still be cold when you place the dough pieces in one at a time. Then set the oven to 180°C (top/bottom heat). Bake the focaccia for 30-35 minutes, until the dough turns a light golden brown. Now place the next sheet in the oven.
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