Focaccia

Mix 300 grams of strong flour, 5 grams of salt, 10 grams of sugar, a pinch of pizza herbs, and 4 grams of dry yeast together. Incorporate 260 grams of room temperature water until there are no dry particles. Cover and let it rest for 30 minutes, then stretch and fold the dough from all sides, repeating this three times. Cover the dough and allow it to rise for an hour.

Once the dough has doubled in size, heat 20 milliliters of olive oil over low heat and sauté onions, cherry tomatoes, minced garlic, and rosemary until fragrant. The tomato skins should begin to wrinkle. Remove from heat and let cool.

Spread the cooled onion oil evenly over the baking tray.

Pour the risen dough into the baking tray. Gently spread it out with your hands, flipping it to coat both sides in onion oil. Cover and let the dough relax for another 10 minutes.

Using your fingers, poke holes in the dough while shaping it to fit the baking tray. Sprinkle a layer of sea salt, cracked black pepper, and dried herbs. Then, arrange cut olives, oil-packed cherry tomatoes, rosemary, and any other vegetables of your choice on top. Finally, drizzle the remaining onion oil over the surface.

Preheat your oven to 200 degrees Celsius. Bake the focaccia in the oven for 20 minutes, then increase the temperature to 230 degrees Celsius and bake for an additional 5-10 minutes until the surface is nicely browned.

The finished focaccia looks like this; feel free to unleash your creativity and make a focaccia that is uniquely yours.