Vegetable Focaccia

Summer
On the Side

2 hr
Serves 4
Beginner
V

Level up your lunchbox with this simple-to-make, homemade focaccia. Add your favourite veggies on top for personalised flavour, and extra bonus points to those who grow their own!

Ingredients

Focaccia

550g Strong bread flour
125g Yeo Valley Organic Natural Yogurt
150ml Cold water
100ml Boiling water
2 tsp Flaky sea salt
2 tsp Caster sugar
7g Dried yeast
70ml Olive oil plus 1 tbsp

Vegetables to decorate with:

purple-sprouting broccoli, cherry tomatoes (halved), chestnut mushrooms (sliced), radish (sliced), red pepper (sliced), yellow pepper (sliced) and flaxseeds, red onion (sliced), dill and rosemary.

Equipment:

Baking dish (30cm x 23cm x 7cm), kitchen aid with dough hook or large mixing bowl, wooden spoon, wire rack, chopping board, knife, cling film, parchment paper and foil.

Method

Add the flour to a large mixing bowl or a kitchen aid bowl.
In a small bowl, mix the yogurt, cold and boiling water. Add the salt, sugar and yeast and leave to stand for 2 minutes.
Add the liquid to the flour with 2 tbsps of olive oil. If using a kitchen aid, use the dough hook to knead the dough for five minutes until it is smooth. Alternatively, knead for 5-8 minutes by hand.
Cover the bowl with clingfilm and allow it to rest for 10 minutes.
Line a large deep baking dish with non-stick parchment paper and place the dough on top. Stretch the dough to the size of the tin.
Decorate the dough with the vegetables and herbs, using the cherry tomatoes to make a heart shape in the centre.
Cover the dough with oiled cling film and leave the dough to rise for 1 hour.
Preheat the oven to 190C. When the dough has doubled in size, it is ready to be baked.
Cover the dough with parchment paper followed by a layer of tin foil, this will stop the vegetables from burning. Bake the dough for 25 minutes. Turn the temperature of the oven down to 170C and remove the parchment and foil. Continue to cook the dough for 10-15 minutes until golden brown.
Allow it to cool on a wire rack.

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