This Focaccia bread topped with roasted vegetables paired with Parsnip Olive Soup make a filling warm winter meal.
- Cook Time
- Prep Time
- 450 grams (about 3½ cups) of bread flour (whole grain works well)
- 1 teaspoon dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup tepid water
- Extra virgin olive oil
- 1 fennel bulb
- 1 or 2 red or Chioggia (candy-striped) beets
- 1 tablespoon fennel or anise seeds
- Sumac to sprinkle (about 1 tablespoon)
- Pinch of coarse sea salt
1. Mix all dry ingredients for the dough.
2. Add most of water and knead well. Then add the rest, plus more if needed.
3. Oil a bowl, roll the dough into a ball and rub evoo all over the dough to keep the moisture in.
4. Cover with a damp towel for 90 minutes.
5. Thinly slice the fennel and the beets by hand or using a mandoline. You want nice, big, but thin slices.
6. Toss the fennel in a bowl with some olive oil to stop it from oxidizing.
7. Generously grease a baking sheet with extra virgin olive oil.
8. Turn the dough out onto a lightly floured surface to punch it down and knead it more. Form the dough into one or two very flat, wide loaves.
9. Use your fingers to press, stretch and push the dough down.
10. Once the loaves are formed, place them on the greased pan and sprinkle the sumac over the dough. Spread the vegetables to cover every inch of the dough, you can press them in quite firmly and even layer them a little if you want. The more veggies and toppings you use, the more “pizzalike” it will be.
11. Sprinkle the coarse salt and some more evoo and let the bread proof, one last time, covered with a towel for about 15 minutes.
12. Preheat the oven to 400°F. Bake the focaccia at 400°F for 20 to 30 minutes until golden.