Floral focaccia

A perfect weekend project, this floral focaccia tastes as good as it looks.

8

20m

Note: + standing & cooling time

30m

Ingredients

  • 1 1/4 cups (310ml) warm water
  • 1 tsp caster sugar
  • 2 tsp (1 sachet/7g) dried yeast
  • 3 cups (450g) plain flour
  • 1 tsp salt
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 spring onions, ends trimmed
  • 1/2 red onion, thinly sliced
  • 200g mixed cherry tomatoes, halved
  • Chives, to decorate

Method

STEP 1

Combine water, sugar and yeast in a jug. Set aside for 5 mins or until mixture is frothy.

STEP 2

Combine flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and olive oil and stir until mixture comes together. Turn onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Place in a large oiled bowl and cover with plastic wrap. Place in a warm, draught-free place for 1 hour or until dough doubles in size.

STEP 3

Preheat oven to 200°C. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Grease a 25cm x 35cm baking tray. Use a rolling pin to roll out the dough to a 25cm x 35cm rectangle. Transfer to the prepared tray. Use the end of a wooden spoon to make ‘dimples’ all over the surface of the dough. Decorate with spring onion, red onion, tomato and chives to make flowers and stems. Spray with olive oil spray. Season with sea salt flakes. Set aside in a warm place for 15 mins to rise slightly.

STEP 4

Bake for 10 mins. Reduce oven to 180°C. Bake for 20 mins or until focaccia is light golden and cooked through. Cool slightly. Serve warm or at room temperature.

Dietary information

Vegetarian
Vegan
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.