Homemade focaccia with roasted camelina oil and grilled vegetables

Preparation: 20 minutes | Cooking time: 25 minutes | Servings: 10 servings

veggie | nut free | without egg | freezes

Ingredients:

60 ml (1/4 cup) roasted camelina oil Signé Caméline

1/2 small red onion, chopped

8 cherry tomatoes of various colors, cut in half

1/2 yellow pepper cut into cubes

60 ml (1/4 cup) sliced ​​Kalamata olives

125 ml (1/2 cup) grated parmesan

15 ml (1 tbsp) camelina seeds Signé Caméline

For the dough

500 ml (2 cups) lukewarm water

15 ml (1 tbsp) sugar

1 sachet of traditional active yeast of 8 g

30 ml (2 tbsp) roasted camelina oil Signé Caméline

1.125 liters (4 1/2 cups) all-purpose flour

10 ml (2 tsp) salt

For the fragrance oil

60 ml (1/4 cup) roasted camelina oil Signé Caméline

30 ml (2 tbsp.) balsamic vinegar

5 ml (1 tsp) chopped fresh rosemary

1.25 ml (1/4 tsp) Espelette pepper

Salt to taste

Preparation:

1. In a large bowl, mix the lukewarm water with the sugar, yeast and oil for the dough. Leave to rest for 5 minutes.
2. In a bowl, mix the flour with the salt.
3. Add the dry ingredients to the wet ingredients and stir until you have a ball of dough. If the dough is too sticky, add a little flour.
4. On a floured work surface, knead the ball of dough for 4 to 5 minutes.
5. Lightly oil a second bowl, then place the dough in it. Cover with a damp cloth and leave to rest for 2 hours near a heat source (in the microwave with a cup of boiling water placed next to it, for example), until the dough has doubled in volume. .
6. Deflate the dough by pressing your fist into it.
7. Brush a 25 cm x 35 cm (10 in x 14 in) baking tray with half the oil. Place the dough on the baking sheet, then brush it with the remaining oil. Cover with a damp cloth and let sit for 1 hour at room temperature.
8. When ready to cook, preheat the oven to 220°C (425°F).
9. Lightly stretch the dough. Using your fingertips, create small cavities in the dough. Garnish with onion, tomatoes, pepper, olives, parmesan and camelina seeds.
10. Bake for 25 to 30 minutes, until the pastry is golden brown.
11. In a third bowl, mix the fragrance oil ingredients.
12. Serve the focaccia with the fragrant oil.



Recipe credit: Pratico Pratique