Floral Focaccia
Floral Focaccia is perfect for when you need to take a plate, entertain guests or treat the whānau! Making the most of in-season veggies, this easy bread recipe is out of the oven and into mouths in no time.
Ingredients
- 3 cups plain flour
- 1 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 3 teaspoons caster sugar
- 1 1/4 cups water, slightly warm
- 2 tablespoons olive oil
- 5 stalks broccolini
- 100 grams tomatoes
- 1/4 red capsicum
- 1/4 green capsicum
- 1/4 yellow capsicum
- 1 red onion
- 1 teaspoons sea salt
- 3 cups plain flour
- 1 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 3 teaspoons caster sugar
- 1 1/4 cups water, slightly warm
- 2 tablespoons olive oil
- 5 stalks broccolini
- 100 grams tomatoes
- 1/4 red capsicum
- 1/4 green capsicum
- 1/4 yellow capsicum
- 1 red onion
- 1 teaspoons sea salt
- Step 1 of 7Place the flour and salt in a large bowl. Make a well in the middle, sprinkle the sugar and yeast, and pour in the water and olive oil.
- Step 2 of 7Fold the mixture to form a sticky dough using a spatula.
- Step 3 of 7Lightly grease a large bowl with oil. Add the dough and cover with plastic wrap or a clean tea towel. Let it rise in a warm area for 45 minutes or until it doubles in size.
- Step 4 of 7Preheat the oven to 180°C (160°C fan-forced).
- Step 5 of 7Grease a 20 x 30 cm tin with olive oil. Press the dough into the tin and leave it to rise for 30 minutes, uncovered. While it rises, prepare your toppings, arranging them on the bench before placing them on top of the dough.
- Step 6 of 7Decorate with your toppings, drizzle with oil, and sprinkle with sea salt. Bake for 30 minutes until puffed and golden.
- Step 7 of 7Remove from the tin, cool on a rack, or enjoy while warm.
Method
- Step 1 of 7Place the flour and salt in a large bowl. Make a well in the middle, sprinkle the sugar and yeast, and pour in the water and olive oil.
- Step 2 of 7Fold the mixture to form a sticky dough using a spatula.
- Step 3 of 7Lightly grease a large bowl with oil. Add the dough and cover with plastic wrap or a clean tea towel. Let it rise in a warm area for 45 minutes or until it doubles in size.
- Step 4 of 7Preheat the oven to 180°C (160°C fan-forced).
- Step 5 of 7Grease a 20 x 30 cm tin with olive oil. Press the dough into the tin and leave it to rise for 30 minutes, uncovered. While it rises, prepare your toppings, arranging them on the bench before placing them on top of the dough.
- Step 6 of 7Decorate with your toppings, drizzle with oil, and sprinkle with sea salt. Bake for 30 minutes until puffed and golden.
- Step 7 of 7Remove from the tin, cool on a rack, or enjoy while warm.
Nutrition per serving
606 Kilojoules
Protein3 grams
Fat5 grams
Carbs21 grams
Sugars3 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 7Place the flour and salt in a large bowl. Make a well in the middle, sprinkle the sugar and yeast, and pour in the water and olive oil.
- Step 2 of 7Fold the mixture to form a sticky dough using a spatula.
- Step 3 of 7Lightly grease a large bowl with oil. Add the dough and cover with plastic wrap or a clean tea towel. Let it rise in a warm area for 45 minutes or until it doubles in size.
- Step 4 of 7Preheat the oven to 180°C (160°C fan-forced).
- Step 5 of 7Grease a 20 x 30 cm tin with olive oil. Press the dough into the tin and leave it to rise for 30 minutes, uncovered. While it rises, prepare your toppings, arranging them on the bench before placing them on top of the dough.
- Step 6 of 7Decorate with your toppings, drizzle with oil, and sprinkle with sea salt. Bake for 30 minutes until puffed and golden.
- Step 7 of 7Remove from the tin, cool on a rack, or enjoy while warm.