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Fall focaccia

Focaccia is one of the easiest breads to bake and it always turns out delicious. Taking advantage of some vegetables and fruits that are in peak season right now, I had some fun baking a “fall focaccia”.

* You can add uncooked vegetables, fruits and herbs to the focaccia and they will cook at the same time as the focaccia, but to make sure everything is soft I pre-baked the sweet potato and the purple sweet potato before adding it to the dough.

Fall focaccia thumb


  • 350g all purpose flour
  • 7g dry yeast
  • 25g sugar
  • 210ml lukewarm water
  • A pinch of salt
  • 30ml olive oil
  • Fall vegetables and fruits (kale, garlic, sweet potato, purple sweet potato, pomegranate, chanterelle, tomatoes…)


  1. Mix the dry yeast with 210ml lukewarm water and 25g sugar and leave to activate in a warm place for 5-10 minutes.
  2. Combine 350g all purpose flour with a pinch of salt, 1 tsp fennel seed and 1 tsp thyme in a bowl. Add the activated yeast mix and 30ml olive oil and knead until the dough is smooth and soft.
  3. Cover the bowl and leave in a warm place to proof until it doubles size (~1 hour).
  4. Grease a quarter sheet pan with a bit of olive oil and spread the dough with your fingertips until covering the pan. Cover and leave to rest for 15 more minutes.
  5. Preheat the oven at 200ºC (390ºF)
  6. Poke the dough with your fingers and use fall vegetables, fruits and herbs to decorate as you wish.
  7. Bake for 40 minutes until golden brown.


  • Serving size 100g | Calories 293 kcal
  • Fat 6.4g | Carbs 50.37g | Protein 7.94g
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