For the dough (1 square and 1 round baking tray):
- 42g yeast (fresh)
- 550g water (warm)
- 1 tbsp sugar
- 900g flour
- 3 tsp salt
- 100g olive oil
Surface:
- approx. 24 pieces (2 bunches for the 2 trays in total) elephant garlic stems
- 1 red onion
- 5 cloves (fresh, young) garlic
- chives
- Thyme leaves
- 1 tsp black cumin
- 1 tsp sesame seeds
- 1-2 tbsp olive oil
- Edible flowers for decoration
As you please:
- Cocktail tomatoes
- carrot
- olives
Mix the yeast with the water and sugar. Add the flour, salt, and oil, and knead for about 10 minutes until you have a smooth yeast dough. The dough should be rather soft. Let the dough rise for 60 minutes, until it has at least doubled in size. Halve the dough. spread one piece square on a greased baking tray and place the other one in a greased, round pizza pan. Dip your fingers in the olive oil and gently press the dough into the shape of your baking sheet with your fingertips. Let the dough rest for half an hour. Wash the garlic stalks and place them one after the other on the dough. If the stalks are too long, you can trim them and cut the rest into pea-sized slices. You can also sprinkle these on the dough. Decorate everything with black cumin, sesame seeds, thyme, chives, garlic, sliced onions, and edible flowers. You can also add any vegetables, herbs, and spices you like. Brush the focaccia with oil and place it in a cold oven on a medium heat. Set the oven to 180°C/350°F and bake the focaccia for about 30-35 minutes, until it is light brown. You can also add some toppings to the round focaccia. Cover the round focaccia and then bake it in the hot oven. The focaccia can be eaten warm or cold.