Salad and Focaccia

Ingredients

• 0.5 cube fresh yeast (21 g)
• 500 g flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for the work surface)
• 300 g mixed leafy salad (e.g., frisée, arugula, oak leaf, field lettuce)
• 2 tbsp white wine vinegar
• 1 tsp sharp mustard
• 4 tbsp olive oil
• 1 tbsp freshly chopped lemon thyme
• 1 tbsp freshly chopped rosemary
• 4 tbsp freshly grated Parmesan
• olive oil

Instructions

1. 1.

   Dissolve the yeast in 250 ml lukewarm water for the focaccia. Mix flour with salt, place in a bowl, press a well in the center, pour in the yeast mixture and olive oil, then quickly knead into a smooth dough by hand. On floured work surface knead vigorously for about 10 minutes and add more lukewarm water or flour if needed. The dough should no longer stick to hands. Return dough to bowl, cover, and let rise at a warm spot for about 1 hour.

2. 2.

   Preheat the oven to 200 °C with upper and lower heat.

3. 3.

   Wash, rinse, dry, and pat the salad leaves.

4. 4.

   Whisk vinegar with mustard, salt, and pepper; fold in olive oil to make vinaigrette.

5. 5.

   Knead dough again on floured surface, divide into four equal portions. Roll each into a flat disc, place on parchment‑lined baking sheet, sprinkle with herbs and Parmesan, drizzle with olive oil, and bake for about 25 minutes in the preheated oven.

6. 6.

   Remove from oven, drizzle salad with vinaigrette, and serve alongside focaccia.