Olive Focaccia with Grilled Vegetables

Ingredients

• 0.5 cube Yeast
• 0.5 tsp honey
• 400 g spelt flour type 630 (+20 g for kneading)
• 0.5 tsp Salt
• 5 tbsp olive oil
• 1 stalk oregano
• 2 sprigs thyme
• 1 sprig rosemary
• 60 g green pitted olives (6 tbsp)
• 40 g black pitted olives (4 tbsp)
• 120 g sun‑dried tomatoes
• Pepper
• 1 eggplant
• 2 zucchinis (yellow and green)
• 2 Garlic cloves
• 0.5 lemon (juice)
• 200 g Cherry tomatoes
• 25 g baby leaf salad (1 handful)
• 30 g block parmesan

Instructions

1. 1.

   Crush the yeast into a bowl, add honey and stir with 250 ml lukewarm water; let stand for 10 minutes. Combine flour, yeast mixture, salt and 1 tbsp oil to form a smooth dough. Cover and allow to rise in a warm place for 45 minutes.

2. 2.

   Meanwhile wash herbs, dry them, remove leaves and twigs, then finely chop. Roughly chop olives and sun‑dried tomatoes.

3. 3.

   Knead the dough again on a floured surface, incorporating herbs, olives, sun‑dried tomatoes and a pinch of pepper. Shape into an oval flatbread and place on parchment paper on a baking tray. Cover and let rise for another 30 minutes.

4. 4.

   Bake the focaccia in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes.

5. 5.

   While the focaccia bakes, prepare the vegetables: clean and quarter the eggplant lengthwise into ~7 mm thick slices. Clean and quarter the zucchinis similarly, then cut into pieces. Peel garlic and finely dice it. Place all vegetables in a grill tray, drizzle with 2 tbsp oil, and grill on a hot grill for 10 minutes.

6. 6.

   Remove from the grill and transfer to a bowl. Season with salt and pepper, add lemon juice and remaining olive oil. Toss in halved cherry tomatoes. Wash and dry the salad, then add it to the bowl and mix everything together.

7. 7.

   Take the focaccia out of the oven. While still warm, place on the grill for about 1 minute, then let cool for 5 minutes. Grate parmesan finely. Arrange the grilled vegetables over the focaccia and sprinkle with grated parmesan.