I use 1 round tray/30 cm + 1 rectangular tray 24/38 cm
Focaccia is a type of flat bread with topped vegetables and a mix of Mediterranean spices. I adapted an idea from the book Scandinavian Baking (Trine Hahnemann). The recipe is very good. I have made minor changes to the original.
Products for the dough:
50 g fresh yeast
a pinch of sugar
650 ml lukewarm water
500 g rye flour
300 g white flour
4 tbsps sunflower oil/olive oil
1 tbsp honey
a pinch of salt
Products for the stuffing:
1 red onion, big
1 big mushroom (or several small)
1 carrot cut into sticks
1 beetroot (buy it vacuumed, heat-treated)
sunflower oil/olive oil for spraying the vegetables
a mix of Mediterranean spices
coarse flaky salt
Dissolve the yeast in part of the water (lukewarm), sprinkle with a pinch of sugar and wait for it to activate.
I put the flour in a large bowl, make a well, in the middle of which I pour the prepared mixture with the yeast. I add the other products and salt (on the periphery). Knead the dough. It’s very sticky. I let it rises.
After it rises, I knead it gently on a floured surface and put it in a tray/trays on previously greased baking paper. Spread it with greasy hands to fit well the shape of the tray. The thickness of the dough is about 1 cm. On the top, I arrange the sliced/cut into sticks vegetables. I press them gently against the dough. Spray them with sunflower oil. Sprinkle with coarse salt and spices. I leave it rise for a second time.
Bake in a preheated oven at 180-200ᴼC for about 30 minutes (approximately).