Focaccia with Vegetables

In a small bowl, mix warm water, dry yeast and sugar and let stand for five minutes. Mix the flour and salt in a bowl. Add the water-yeast-sugar mixture and the olive oil. Knead for 5 to 10 minutes to form a smooth dough.

Rub a large bowl with olive oil, put the dough in and cover with a damp kitchen towel and let rise in a warm place for an hour.

Then place the dough on a baking sheet lined with parchment paper and pull it into a rectangular shape. Press deeply into the dough a few times with your fingers, for the typical foccacia pattern.

Cover again with a damp kitchen towel and let rise for 30 minutes. Preheat the oven to 230 degrees.

In the meantime, cut the vegetables for the topping, I cut the zucchini into thin strips and the carrots into thin slices, of course you can also use other vegetables.

Brush the dough with olive oil and sprinkle a little salt over it and decorate with the vegetables as desired. Bake the focaccia for 10 to 15 minutes until golden brown, so that it is browned evenly, you can turn it 180 degrees in the half time.

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