This pretty Italian loaf makes a much-talked-about centrepiece to any spring meal.
Ingredients
For the floral focaccia
- 1⅓ cups warm water
- 2 teaspoons sugar
- 8g packet yeast
- 3½ cups flour
- ¼ cup olive oil
- 2 teaspoons salt
For the floral focaccia toppings
- Red onions
- Capsicum slices
- Capsicum slices
- Capsicum slices
- Herb sprigs
- Olives
- A drizzle of olive oil
- Flaky sea salt
Method
For the floral focaccia
- Mix the water and sugar in the bowl of an electric mixer fitted with a dough hook.
- Sprinkle the yeast over the top and give it a quick stir. Leave to sit for 5–10 minutes until foamy.
- Set the mixer on low speed and gradually add the flour, oil and salt.
- Increase the speed and continue mixing the dough for 5 minutes.
- Transfer the dough to a bowl that has been greased with olive oil. Cover with a damp tea towel and leave to rise in a warm place for 45–60 minutes or until nearly doubled in size.
- Turn out onto a lightly floured surface and roll into a rectangle about 1.5cm thick.
- Cover with the tea towel again and leave to rise for another 20 minutes.
- Preheat the oven to 200°C (180°C fan bake).
- Transfer the dough to a roasting dish and use your fingers to poke deep dents into the surface.
- Decorate with toppings of your choice. Drizzle with olive oil and sprinkle with flaky salt.
- Bake for 20 minutes or until the focaccia is lightly golden and cooked through.