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Cooking + Entertaining

Spring focaccia: the recipe for a soft and scenographic fermented product

Spring focaccia: the recipe for a soft and scenographic fermented product


The spring focaccia it’s a salty yeast soft and scenic that will conquer everyone: ideal for a buffet or one appetizer. The base is similar to that of the classic focaccia, which we will decorate with Peppers, Tomatoes, olive, shallot my basilto form flowers. The preparation is very simple and will leave a great impression: follow the steps of the recipe and in no time you will create a delicious and flavorful fermented product. For decoration you can use the vegetables that you have available and arrange them according to your imagination, to customize it to your liking. That is how.

try this recipe too

Focaccia milbolle

How to prepare spring focaccia

In a bowl, combine the flour with the dry brewer’s yeast, salt, and sugar. 1.

Make a fountain and pour the warm water and olive oil. Use a fork to combine the ingredients so that the liquid is absorbed into the batter. 2.

Then knead with the mixer for 10 minutes until obtaining an elastic and compact dough. 3.

Grease the mixture with oil. 4 and let rise for 2 hours.

After 2 hours, remove the air and spread it in a pan greased with oil 5. Cover it with a cloth and let it rise for 1 hour.

Cut the vegetables as shown in the video to use as decoration. Press your fingers on the focaccia to make bubbles. Then arrange the vegetables to make floral figures, as shown in the photo. 6.

Bake in a preheated oven at 190°C for 15-20 minutes. 7.

The spring focaccia is ready to enjoy 8.


You can keep the spring focaccia for 2-3 days in a paper bag for bread or in a plastic bag for food.

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