Rucola-Tomato Focaccia [optional vegan]

“Why worry? If you've done the very best you can, worrying won't make it any better.”

—Walt Disney

Once upon a time, there was a girl who tried to update her blog frequently. She failed. But I'll try hard to be a better me! However, I hope you're doing great and had a lovely summer so far! I've been to Italy and it was AMAZING. I honestly didn't want to leave, but here I am ready to show you a delicious piece of Italian happiness. This time I prepared a focaccia for you. It's one of my favorite Italian dishes and it's sooooo easy. I hope you enjoyed as much as I do every single time I make it.
So let's get started!!!

Today's piece of Happiness:

vegan version

parmesany version

All you need:

Focaccia:
20 gr. yeast
150 ml water

1/2 tbl sugar
2 tbl salt
250 gr. flour

3 tbl olive oil
olive oil + sea salt for drizzling on top of the focaccia

Topping: (approximately)

100 gr. rocket salad/ rucola

200 gr. tomatoes

2 tbl balsamic vinegar
3 tbl olive oil

50 gr. parmesan (for the non-vegan option)

salt and pepper for seasoning

1. Step:

We start with the dough. Here are the few things you need to have for the dough:

We'll start with mixing the yeast and the slightly warm water until it looks like this:

Now you add the salt and sugar to the flour and mix it. Then you add the yeast-water to the flour and knead it a little before adding the olive oil.

I highly recommend using a really good olive oil. Because it will determine the quality and yumminess of your focaccial. After adding the olive oil, just knead it again, until it's one smooth dough.

After you finished this, cover the bowl (with the dough in it) and put it somewhere warm and not windy (I usually put it in the oven, withput the oven actually being turned on) Let it rise for about 30 minutes.

2. Step: 30 minutes later...
Take the dough out, flour your working surface, knead the dough and form it into a flat dough. Now place the dough on a baking tray, put it in the oven, onto the lowest rack and let it rise for about another 10 minutes.

3. Step: 10 minutes later...
Bake the dough for 20 minutes (fan oven at approx. 180°C).

4. Step:
Meanwhile, get your topping ingredients out!

for the vegan focaccia

for the parmesan focaccia

Wash the rocket salad and cut the tomatoes in halves. Put the rocket salad and the tomatoes in a bowl, add balsamic vinegar and olive oil, mix, season it to taste with salt and pepper and put aside.

If you want to eat the parmesan version: it's now time to grate the parmesan.

5. Step: 20 minutes later...
Drizzle some olive oil and sea salt on the focaccia, put the baking tray on the middle rack (be careful and pleeeease don't burn yourself!) and let it bake for another five to ten minutes (until golden).

6. Step: 10 minutes later...
Take the focaccia out of the oven, place it on the serving-plate and now (finally!): Put the salad on the focaccia + the optional parmesan.

I'm delighted to tell you: you have done it! Now go on and enjoy your selfmade piece of happiness ♥

Do not forget: Happiness can be delicious, so go on and spread some feliciousness ❤️

Love, Miss Felicious XXX