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).