Recipe Tip: Blooming Focaccia

Recipe Tip: Blooming Focaccia

Top Recipe. All ingredients and tips for getting it right. Theresa Baumgärtner shares this and many other recipes in her cookbook titled Spring Awakening.



    1. Step 1

      Sieve the flour into the bowl of a food processor and make a well.
    2. Step 2

      Pour the water into the well, crumble in the yeast, sprinkle with the sugar and a little flour from the edges and leave to rise, covered, in a warm place for 15 minutes. Wash the rosemary and thyme and shake dry.
    3. Step 3

      Strip the leaves or needles from the herb sprigs and chop very finely.
    4. Step 4

      Add the salt, olive oil, pepper and chopped herbs to the pre-dough and knead with the dough hook of the food processor until smooth.
    5. Step 5

      Roll out the dough into a square 2 cm thick on a lightly floured work surface and leave to rise for another 20 minutes, covered.
    6. Step 6

      Preheat the oven to 220 °C (fan oven). Line a baking tray with baking paper.
    7. Step 7

      For the topping, wash the vegetables.
    8. Step 8

      Cut off the ends of the green asparagus. Peel the onions, halve them and cut them into rings. Halve or slice the cherry tomatoes, depending on their shape.
    9. Step 9

      Cut a little off the tops of the green stalks of the spring onions and halve the spring onions lengthwise, depending on their size.
    10. Step 10

      Core the peppers and cut into strips. Place the focaccia base on the baking tray, decorate with the vegetables and herbs and drizzle with a little olive oil.
    11. Step 11

      Bake in a hot oven for about 25 minutes until golden brown.