Description
This focaccia bread garden pizza is a delicious and savory dish that combines the fluffy texture of focaccia bread with fresh vegetables and spicy herbs.
Ingredients
Scale
- 1/2 cup warm water
- 1 1/3– 1 1/2 cups of flour
- 1 tsp. instant yeast
- 3/4 cup sugar
- pinch of salt
- 1 tbsp. olive oil
- 1/2 bell bell pepper
- 1/2 violet onion
- 5 olives
- 2 mushroom slices
- 2 sprigs each of dill, parsley, green onions
- 2 cherry tomatoes
Instructions
- In a bowl, mix water, oil, salt, sugar yeast. Pour in flour in batches. Knead into a soft, slightly sticky dough. Roll the dough into a ball, put it in a bowl, and leave it to rise for 1 hour under cling wrap.
- Prepare the vegetables for the pizza topping. Try to cut in broad slices. The vegetables will lose moisture and shrink in size as they bake. Cut the onions in circles, sweet peppers in flowers, and olives in circles. Cut the tomatoes in half.
- Place the dough on baking paper and crumple it. With damp hands form a rectangle like the picture. Place sprigs of dill or parsley on the pizza. Lightly press them into the dough.
- Place the large vegetable flowers.
- Add small motifs. Cover the pizza with clingfilm and leave for 20 minutes.
- Bake in a 473°F oven for 10-15 minutes. Remove the dill sprigs (they have dried out and become unsavory). Place green onions in place of the stems, herbs, and finely chopped peppers.