Grilled Vegetable & Herb Focaccia Patisserie students at CHW Netanya Technological High School developed this delicious Grilled Vegetable and Herb Focaccia as their final project of the school year! Dough 2 1/2 Cups 1/4 Cup 1 Tsp 1 1/2 Cups 3 Tsp
Preparing the Dough (Approx 4-5 Hours): Flour Sugar Dry Yeast Warm Water Salt
Toppings: 1 Onion
Sliced
3 Potatoes
Sliced
1 Zucchini
Sliced or Grated
1 Pepper 5 Tbsp
Any Colour, Chopped Olive Oil
1/2 Tbsp
Rosemary
1/2 Tbsp
Thyme
1/2 Tbsp
Mint (optional)
Place all Dough Ingredients (but not the salt) in a mixer with dough hook on low, or hand mix in a bowl. Slowly add the salt while mixing for 5 minutes. Transfer to a large bowl and cover with a tea towel. Let dough rise for 1.5 hours until it doubles in size. Knead the dough and then cover with a tea towel for another 1.5 hours. Remove dough and create medium size balls (150 grams each/about the size of a tennis ball). Place dough balls in fridge for 3 hours.
Pre-Cook the Toppings: Preheat oven to 200 degrees Celsius. Boil potatoes until tender and slice when cool. Toss remaining vegetables in a bowl with olive oil, herbs, and salt & pepper. Grill in oven for 30-40 minutes until tender. Set aside to cool when done.
Final Baking: Preheat oven to 230 degrees Celsius. Roll out each ball of dough into long strips (approx 40 cm long). Place grilled vegetables on each strip and brush with olive oil. Sprinkle with salt, pepper and additional herbs to taste. Place in oven and bake for 25 minutes until dough is golden brown. Cool on wire rack before serving. Serves 6 -10
Liron, Grade 12 This delicious Focaccia Recipe was prepared by Liron, a Grade 12 Student currently enrolled in the CHW Netanya Technological High School Patisserie Program. This savoury delicacy is sure to enrich your home for small gatherings, or for family time on weekends.
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ORAH Magazine Summer 2020
