You Will Need:
Method:
Mix the flour, yeast, and Green Onion Seasoning in a large mixing bowl.
In a measuring jug dissolve the brown sugar in water. To get the perfect water temperature for this flatbread, use 1½ cup (375 ml) of tap water with ½ cup (125 ml) boiling water.
Pour the sugar water into the flour and mix with a spatula.
Once all the flour is incorporated, drizzle the dough with olive oil. Rub this lightly all over the ball (flip to coat), then cover bowl with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size (approximately 2 - 3 hours, depending on room temperature).
Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the lined baking sheet.
Gently pull the dough into a rough shape.
Brush with olive oil.
Leave in a warm spot for about 2 hours.
Preheat the oven to 200 °C.
Line a 23 cm x 33 cm x 5 cm (9 x 13 x 2 inch) pan with baking paper. Then spread with olive oil.
Garnishing
When the dough has fully risen and has bubbles on the surface, decorate with Sun-Dried Tomatoes, spring onions, halved cherry tomatoes, and sliced yellow pepper.
Bake immediately for 25 minutes until golden brown all over.
Remove from the pan and cool on a cooling rack (this prevents the bottom from going too soft).
Flat Bread with Vegetables & Garnishes
The humble focaccia is a blank canvas. Transform yours into an edible work of art by arranging toppings into flowers, faces, or anything that inspires you.
- Makes 1 Large Flat Bread
- Recipe Category: Bread, starters
- Products in this recipe:
You Will Need:
Method:
Mix the flour, yeast, and Green Onion Seasoning in a large mixing bowl.
In a measuring jug dissolve the brown sugar in water. To get the perfect water temperature for this flatbread, use 1½ cup (375 ml) of tap water with ½ cup (125 ml) boiling water.
Pour the sugar water into the flour and mix with a spatula.
Once all the flour is incorporated, drizzle the dough with olive oil. Rub this lightly all over the ball (flip to coat), then cover bowl with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size (approximately 2 - 3 hours, depending on room temperature).
Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the lined baking sheet.
Gently pull the dough into a rough shape.
Brush with olive oil.
Leave in a warm spot for about 2 hours.
Preheat the oven to 200 °C.
Line a 23 cm x 33 cm x 5 cm (9 x 13 x 2 inch) pan with baking paper. Then spread with olive oil.
Garnishing
When the dough has fully risen and has bubbles on the surface, decorate with Sun-Dried Tomatoes, spring onions, halved cherry tomatoes, and sliced yellow pepper.
Bake immediately for 25 minutes until golden brown all over.
Remove from the pan and cool on a cooling rack (this prevents the bottom from going too soft).