Recipes in the world of Flavilo

Spring vegetable and arugula focaccia served

Spring Vegetable and Arugula Focaccia

Focaccia is a classic Italian baked bread, highly valued by lovers of Mediterranean cuisine. The spring vegetable and arugula version results in a light and fresh dish that reflects the flavors of spring. The crispy dough and fresh vegetables blend in perfect harmony to make every bite a real experience.

Prep Time 20 min
Preparation 25 min
Total 45 min
270 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 500 g Flour
⭕ 20 g Fresh Yeast
⭕ 300 ml Warm Water
⭕ 30 ml Olive Oil
⭕ 1 tsp Salt
⭕ 1 tsp Sugar
⭕ 1 Fresh Zucchini
⭕ 1 Bell Pepper
⭕ 2 Fresh Tomatoes
⭕ 50 g Arugula

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    Preparation Steps

    1

    Place the flour in a large bowl and make a well in the center. Crumble the yeast into the well, add the sugar. Pour in the lukewarm water and let it sit for 5-10 minutes, until the yeast activates and becomes foamy.

    2

    Once the yeast is foamy, add the olive oil and salt. Mix well, then knead the dough until it is smooth and elastic.

    3

    Form the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.

    4

    When the dough has risen, roll it out to a thickness of about 2-3 cm (approximately 1 inch). Place it in a baking sheet greased with olive oil.

    5

    Slice the vegetables (zucchini, bell pepper, tomatoes) into thin rounds.

    6

    Arrange the sliced vegetables on top of the dough, then scatter arugula leaves over them. Gently press down on the dough so the ingredients are embedded.

    7

    Bake in a preheated oven at 430°F (220°C) for 20-25 minutes, until the focaccia is golden brown and crispy.

    8

    After baking, let it cool for 10 minutes, then slice and serve.