How to Create a Stunning Autumn-inspired Focaccia with both White and Wholegrain Flour

We need:

To make the starter for the focaccia:

1 sachet active dry yeast

½ tsp salt

1tsp sugar or honey

2 cups self-rising white flour

500 ml warm water

1 tbsp olive oil

For the dough:

2 cups self-rising white flour

2 cups strong wholegrain flour

1 tbsp olive oil

  For the decoration:

Cherry tomatoes (yellow, red, orange)

Few mini peppers

One red onion

Parsley and dill for green

Olives (kalamata and green)

Step 1:

We start with preparing the starter for our focaccia.

Mix in a bowl the dry yeast, salt, sugar, flour, water, and olive oil. Let it to stay aside for about 10 to 15 minutes.

Step 2:

After the starter is ready, we add gradually the white and wholegrain flour while mixing with a spatula. When we see that it starts getting firmer, we start kneading the dough while adding small amounts of flour so we can form nice and soft dough. Just before we finish, we add the tablespoon of olive oil and knead so it can absorb the oil, cover with a towel and let it to rest for 30 minutes so it will rise.

Step 3:

Prepare our veggies for the decoration. Cut the cherry tomatoes in half, cut the mini peppers in half circles, olives in circles, cut the onion in half and take the inner pieces (they look more like flowers 😊).

Step 4:

Preheat the oven 180 C (fan).

Meanwhile oil a tray and spread the dough so it's nice and flat, arrange our veggies (let yourself be creative)

sprinkle olive oil and put to bake for about 30 minutes until golden brown.

Then put to cool down on a rack.

Enjoy!