Focaccia with fresh Vegetables & Walnuts

Try this delicious Focaccia with fresh summer vegetables! The dough is made with chopped walnuts and rosmary.

Ingredients:

For the yeast dough:
200g flour
½ cup of warm milk (use vegetal milk or water for the vegan version)
½ cube of fresh yeast
1 tablespoon of olive oil 
1 teaspoon of sugar
1 teaspoon of salt 
3 walnuts (chopped)
rosemary 

For the filling:
1 shallot
1 garlic clove
1 green paprika
1 aubergine
2 tomatoes
1 handful of green olives
olive oil
Aceto Balsamico
Herbes de Provence
thyme
salt & pepper
½ teaspoon of honey (use agave nectar for the vegan version)

Preparation time:   

Prep: 20 min  

Rest: 2h  

Cook: 40 min 

Total time: 3h 


Directions:

Whisk in a cup the yeast with a pinch of sugar and the warm milk and let it stand for 5 minutes.

In a large bowl put the flour, the olive oil, the rosemary, the walnuts and the salt together.  Make a well in the middle of the flour and pour the yeast mixture inside. 
 

Begin to knead with your hands for minimum 10 minutes, until smooth and elastic. Cover the dough with a kitchen towel and let the dough in warm draft-free area for 30 minutes.

Wash the vegetables and the tomatoes and cut them into pieces. Cut the onion and the garlic into thin slices.

Sauté the onion and the garlic in some olive oil. Add the vegetables, the tomatoes, the honey, a bit of Aceto Balsamico,the spices and a bit of salt and pepper.  Cook for about 15 minutes over medium high heat.

Flatten the dough in an oiled loaf pan (30cm). Spread the vegetables over the surface and the green olives.   

Cover the Focaccia with a kitchen towel and let the dough in warm draft-free area, until doubled in volume, about 2 hours.

Preheat oven to 200°C/ 390°F and bake the Focaccia for about 30-45 minutes until golden