Flower Focaccia

Name: Flower Focaccia
Ingredients: 2 cups all-purpose flour (about 250 grams); 2 cups finely ground durum wheat semolina (about 250 grams); 2 teaspoons salt; 1 3/4 cups warm water (about 450 ml); 1/2 cube fresh baker's yeast; For the emulsion; 6 tablespoons water (about 3/4 of a small glass); 2 tablespoons extra virgin olive oil (about 1/4 of a small glass); For decorating; Brined olives; Black olives; Cherry tomatoes; Carrots; Red scallions; Fennel fronds; Chives

La Pasticcioneria di Giusy @lapasticcioneria

Roma

"Flower Focaccia"
Fresh vegetables on Bari-style focaccia.
Tonight, dinner at my house turned into a work of art. Focaccia is a true institution in Bari, and it is in my home too—I make it almost every week. The classic version, and in my opinion the best, is topped with cherry tomatoes and brined olives, but I often like to change things up. The base is always the same: a no-knead, very hydrated dough made with half all-purpose flour and half finely ground durum wheat semolina. This time, I had fun using some vegetables I had at home to create a blooming garden. I used chives, fennel fronds, carrots, cherry tomatoes, brined olives, black olives, and red scallions. A mix of flavors for a truly sublime result!

La Pasticcioneria di Giusy @lapasticcioneria

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Ingredients

2 cupsall-purpose flour (about 250 grams)
2 cupsfinely ground durum wheat semolina (about 250 grams)
2 teaspoonssalt
1 3/4 cupswarm water (about 450 ml)
1/2 cubefresh baker's yeast
For the emulsion
6 tablespoonswater (about 3/4 of a small glass)
2 tablespoonsextra virgin olive oil (about 1/4 of a small glass)
For decorating
Brined olives
Black olives
Cherry tomatoes
Carrots
Red scallions
Fennel fronds
Chives

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Steps

1

In a bowl, mix the all-purpose flour and semolina, making a well in the center. Add the yeast to the center and sprinkle the salt around the edge. Start pouring the warm water into the center. Use a wooden spoon to dissolve the yeast in the water.
2

Continue mixing and gradually add the rest of the water until all the flour and salt are incorporated. The dough should be soft but well combined.
3

Cover with a kitchen towel and let it rest in a draft-free place for a couple of hours. After this time, the dough should have doubled in size.
4

Grease a baking pan with oil and pour in the dough, using an oiled spatula to help. Use your fingers to gently spread the dough to the edges of the pan.
5

Arrange the washed and sliced vegetables on top of the focaccia to create your own flower garden.
6

Prepare the emulsion of water and olive oil and pour it generously over the focaccia. Add salt and bake in a preheated oven at 430°F (220°C).
7

For the first 10 minutes, place the focaccia on the bottom rack of the oven. This will make the edges crispy and browned. Then move the focaccia to the center rack and bake for another 15 minutes. Remove from the oven and serve while still warm.