John Myers
Vegetable Focaccia (Italian Shop Bread)
The perfect vegetable focaccia (italian shop bread) recipe with a picture and simple step-by-step instructions.
- 10 g Yeast fresh
- 1 pinch Sugar
- 175 ml Lukewarm water
- 1 tsp Salt
- 250 g Flour
- 7 tbsp Rapeseed oil
- 1 bunch Fresh coriander
- 2 medium sized Carrots
- 1 Kohlrabi fresh
- Coarse sea salt
- Crumble the yeast and dissolve it with a pinch of sugar in 175 ml of lukewarm water. Put the flour, 1 teaspoon salt and 1 tablespoon oil in a bowl, add the yeast mixture and knead everything to a smooth dough using the dough mixer on the hand mixer. Cover and let rise in a warm place for 40 minutes.
- Preheat the oven to 200 degrees (convection not recommended). Put 4 coriander stalks aside. Pluck the leaves from the rest, pour 6 tablespoons of oil into a tall container and puree with the cutting stick.
- Peel the carrots and kohlrabi. Cut the carrots lengthways into thin strips. Quarter the kohlrabi, cut into 1/2 cm thin slices. Spread the vegetables on a baking tray lined with baking paper and cover with another piece of baking paper. Press the paper as tightly as possible onto the vegetables. Pre-cook the vegetables in the hot oven on the middle rack for approx. 8 minutes. Pull the vegetables off the baking tray.
- Take the dough out of the bowl with oiled hands, place on another piece of baking paper. Carefully shape a flat cake with your hands and pull it onto the tray. Spread the vegetables on the dough flat, bake in the hot oven on the middle rack for about 20-25 To serve, drizzle with coriander oil, sprinkle with the remaining coriander leaves and sea salt.
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