Focaccia Antipasti

So as promised , we remain faithful to the summertime and serve something fresh and light again. I have Focaccia with Antipasti for you in my luggage. True Italian. I bought a new Italian cookbook, that might mean that you’ll expect a few more Mediterranean dishes. This recipe is composed by myself yet. =D
The Italians also know how to create really delicious and at least  light cuisine. Yummy. Clearly it would be much nicer to be in Italy right now, but I’m i think most of you doesn’t have the opportunity for traveling south, like me. But cause of the nice weather right now in Germany there’s no need to go on a search for the sun. 🙂

Focaccia-Antipasti-Recipe

For the Focaccia dough, mix flour, water, yeast, the chopped olives, olive oil, italian herbs, salt and sugar in a food processor. Let the dough prove for 30 minutes in a warm place. Form the dough to two oval pieces and dent the surface with your fingers several times. Bake the Focaccia for 15 minutes in the oven at 200°C.  Melt the butter, brush the forcaccia with it and bake them again for 5 more minutes.

Focaccia-Antipasti-1

For the Antipasti quarter the sweet peppers, chop the onion into rings and cut the zucchini and carrots into slices (with a potato peeler). Grill the vegetables for 5 minutes on both sides and toss them in a marinade (still hot) made from the juice of a lemon, vinegar, olive oil and salt.

Focaccia-Antipasti-2

Mix yoghurt with some salt and a chopped garlic clove to get the sauce.

Focaccia-Antipasti-4

Now just slice the focaccia, garnish it with the antipasti, add some yoghurt sauce and put the forcaccia-cover on top. Enjoy it lukewarm or cold.

Focaccia-Antipasti-5

 

focaccia antipasti


Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 2 servings

Ingredients

Foccacia:

  • 5 oz flour
  • 2,5 fl.oz. oz water
  • 0,3 oz yeast
  • 1 tsp italian herbs
  • 1,5 oz cored olives
  • 2 tbsp olive oil
  • 1 tsp butter
  • 1/2 tsp salt
  • a pinch of sugar

Antipasti:

  • 2 sweet peppers
  • 2 carrotts
  • 1 onion
  • 1 zucchini
  • 3 tbsp vinegar
  • 1 tbsp olive oil
  • 1 lemon
  • 1/2 tsp salt

Sauce:

  • 3 oz yoghurt
  • 1 garlic clove
  • salt and pepper

Instructions

  1. For the Focaccia dough, mix flour, water, yeast, the chopped olives, olive oil, italian herbs, salt and sugar in a food processor.
  2. Let the dough prove for 30 minutes in a warm place.
  3. Form the dough to two oval pieces and dent the surface with your fingers severel times.

  4. Bake the Forcaccia for 15 minutes in the oven at 390°F.
  5. Melt the butter, brush the forcaccia with it and bake them again for 5 more minutes.
  6. For the Antipasti quarter the sweet peppers, chop the onion into rings and cut the zucchini and carrots into slices (with a potato peeler).
  7. Grill the vegetables for 5 minutes on both sides and toss them in a marinade (still hot) made from the juice of a lemon, vinegar, olive oil and salt.
  8. Mix yoghurt with some salt and a chopped garlic clove to get the sauce.
  9. Now just slice the focaccia, garnish it with the antipasti, add some yoghurt sauce and put the forcaccia-cover on top.
  10. Enjoy it lukewarm or cold.

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