Focaccia, originating from the heart of Italy, is a light flatbread with a crispy crust and soft interior. Traditionally, flower shapes are made with tomatoes, onion and herbs. With this recipe, you don’t have to shape flowers, but use edible flowers! The result? A work of art that not only tastes great, but also looks like a colorful painting.
Ingredients
- 500 grams of flour
- 4 grams of dried yeast
- 1 tsp salt
- 1 tbsp sugar
- 3 tbsp olive oil
- 325 ml lukewarm water
- Edible flowers: the Flower Mix with Stem is perfect for this (use the marigold, cornflower, violets and tagetes from this mix)
Preparation
- In a large bowl, combine the flour, yeast, salt, sugar, olive oil and water.
- Knead the dough for 10 minutes until it is elastic and smooth.
- Let the dough rise. Place it in an oiled bowl, cover with a damp cloth and let it rise in a warm place until it has doubled in size (about 1 hour).
- Preheat the oven to 220 degrees Celsius.
- Grease a baking sheet or large oven dish with olive oil.
- Place the risen dough on the baking sheet or baking dish and press it out evenly with your fingers until the entire surface is covered.
- Time for the second rise: cover the baking sheet with a damp cloth and let the dough rise again for 15-20 minutes.
- Brush the top of the dough with some extra olive oil.
- Here comes the fun part - the edible flowers! Make holes in the dough with your fingers and press the edible flowers into the holes.
- Bake! Place the focaccia in the preheated oven and bake for 20-25 minutes until golden brown.
Enjoy your Floral Focaccia with beautiful edible flowers! A real flower feast on your plate.
