Focaccia has been around for many years, but I decorating a focaccia with herbs, vegetables, seeds and/or fruits has been one of the latest trends. Of course I couldn’t resist to try it out with a focaccia dough with a touch of fennel seed and thyme.
Ingredients
- 350g all purpose flour
- 7g dry yeast
- 25g sugar
- 210ml lukewarm water
- A pinch of salt
- 1 tsp fennel seed
- 1 tsp thyme
- 30ml olive oil
- Vegetable, fruits, herbs, seeds…
Instructions
- Mix the dry yeast with 210ml lukewarm water and 25g sugar and leave to activate in a warm place for 5-10 minutes.
- 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.
- Cover the bowl and leave in a warm place to proof until it doubles size (~1 hour).
- 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.
- Preheat the oven at 200ºC (390ºF)
- Poke the dough with your fingers and use vegetables, fruits, herbs and/or seeds to decorate as you wish.
- Bake for 20 minutes until golden brown.
Nutrition
- Serving size 100g | Calories 293 kcal
- Fat 6.4g | Carbs 50.37g | Protein 7.94g