The focaccia, the forerunner of the pizza, is a leavened flat bread. It originated in Liguria but over time has conquered the whole of Italy and beyond...

Ingredients

600 g
20 g
brewers' yeast
or
10 g
dried yeast
3 tsp
olive oil
500 ml
lukewarm water
1 small
zucchini
1 small
aubergine
2
tomatoes
salt to taste

Preparation

  • Mix together the Bread Mix in a bowl (dissolve fresh yeast in lukewarm water; combine dried yeast with the bread mix).
  • Add olive oil, salt and water and mix into a dough.
  • Shape into the required form (round or rectangular on the tray).
  • Leave to stand for approx 45 mins.
  • Brush with olive oil and bake in a pre-heated oven at 375°-400°F for approx. 25 mins.
  • Cut the vegetables into 2cm-thick slices and sauté briefly in a frying pan with olive oil and then season (or bake in the oven/grill without oil).
  • Top the focaccia with the vegetables.
  • Allergene_Egg

At a glance

Preparation time
25 min
Cooking / Baking time
1 h 10 min
Temperature
190-200°C
Difficulty
medium
Servings
8

Nutritional information

per 100g
protein 3g
fat 3g
carbs 56g
kcal 262
kj 1112
Products in this recipe