Focaccia Art: Focaccia Alla Genovese Il Prato Fiorito

Summary

Prep Time	1 hr
Cook Time	15 mins
Total Time	3 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

250 ml water, lukewarm
30 ml extra virgin olive oil
0.5 tablespoon ½ honey
10 g salt, fine
450 g wheat flour type 550
0.5 ½ cube fresh yeast
3 tablespoons water, lukewarm, to dissolve the yeast in it

Also:

1 handful wheat flour type 550 for the work surface and hands
Extra virgin olive oil for the tray

For painting:

25 ml extra virgin olive oil
10 ml water
Salt, coarse and crushed, or flakes salt
Vegetables see below

Focaccia Art: Focaccia Alla Genovese Il Prato Fiorito

Instructions

As a colorful vegetable you can z. Take for example cherry tomatoes, red onions, olives, spring onions, snack peppers, capers, chives, parsley, rosemary and red dried pepper berries.
The classic Focaccia alla genovese is eaten liscia, without any extra topping, topped with green olives, onions or tomatoes. It becomes a real work of art through the creative use of colorful vegetables and herbs, e.g., represent a meadow of flowers.
Focaccia alla genovese, amount for a baking sheet:
Mix the first four ingredients from the list of ingredients (water, olive oil, honey and salt) in the food processor or blender. Then add about half of the flour and stir everything into a batter. Dissolve the yeast in a little lukewarm water and add it to the dough as well. Mix everything briefly and then add the remaining flour. Now knead everything into a smooth dough and let it rise in the bowl, which you cover with a clean kitchen towel, for 15 minutes in a warm place.
Now sprinkle a handful of flour on the clean work surface and pour the dough on it. Knead it vigorously briefly and fold the sides towards the middle a few times until it is nice and elastic.
Brush the baking sheet with a few tablespoons of olive oil, including the sides, and place the dough in the middle of the sheet. Cover the tray with the kitchen towel and let the dough rise for 2 hours. Don`t worry, the cloth won`t stick to the yeast dough.
Gently flatten the risen dough and press it to the edges and into the corners of the baking sheet so that it is completely covered. Use your fingertips to press small hollows into the surface several times, but do not pierce all the way to the bottom of the baking sheet. If the dough sticks, a little flour on the fingertips will help.
Then mix an emulsion out of water and oil and brush the focaccia with it. The best way to do this is with a pastry brush. A little oil-water mixture can also collect in the troughs. Finally, sprinkle the focaccia with the crushed, coarse salt or salt flakes.
Now you can add creative toppings to the focaccia, or put it - as it is - for 15 minutes in the oven preheated to 230 ° C.
You can top a classic focaccia with halved cherry tomatoes, red onions, cut into sickles or whole, green pitted olives.
Focaccia art:
Would you like to create a focaccia work of art and decorate a flower meadow? You can also use leftovers in this step. Your imagination knows no boundaries!
Lay the green meadow in the lower half of the baking sheet. It consists of chives and spring onions that grow at the bottom like grasses and flower stems. Slices cut lengthways from the red onion are pretty buds. Colorful cherry tomatoes are cut in half into umbels. Halved, pitted olives or pieces of pepper are petals. Capers, olive slices, halved cherry tomatoes or a few red pepper berries fit in the middle as pistils. From slices of snack peppers, in the middle of which you can e.g., puts a slice of olive, delicate meadow flowers. Round, red onion rings with a caper in the middle look like delicate dandelions. Parsley and small sprigs of rosemary can be placed as leaves on the flower stems.
Experience has shown that the upper half of the focaccia is less occupied. So that the pieces don`t stay so sparse, put a few olive or tomato slices on top. It also looks great when a few pink pepper berries are sprinkled here and there on the focaccia.
Regardless of how you cover your focaccia, always bake it for 15 minutes at 230 ° C in a preheated oven.
Tip: I cannot recommend top / bottom heat for decorated focaccia, because the surface quickly turns dark and the tender vegetables on top burn easily.
The focaccia tastes best when it comes fresh from the oven. Packed airtight, it is still very tasty the next day.
With 6 servings, one serving has 250 Kcal.
Have fun baking and buon appetito!

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