250ml lukewarm water

2-3 teaspoon of dry yeast

1 teaspoon of sugar

1 pinch of himalayan salt 

Mix it and leave for 15minutes to react. Then add: 

350 gramm flavor 

2-3 spoon extra vergine olive oil 

(we used a handmade olive oil from montenegro which is amazing!)

and knead for as long as you can. The longer – the better. When done, leave the dough for at least 2 whole hours. Don’t be impatient here is the motto again – the longer – the better. Take the dough after it has rested and prepare it only with bare hands (no rolling pins!!!). Spread it in a form (before putting the dough in the form, you should oil it richly-3 teaspoons) an do not make it too thin, because the focaccia is well known for being thick and soft. After the dough is well spread all over the form, apply the rest ingredients. 

1/2 teaspoon oregano

1 big spoon tomato mark

2 big spoon peeled tomatoes from the can 

2-3 spoons of water. 

Mix this all together and apply all over dough. 

After moisturizing the focaccia it is turn to put the rest of the magic. 

Take 200 gr. Grated Cheese  (we took Edamer)

150gr. Zucchini in fine thin slices mixed with 1-2 teaspoons of olive oil and

200 gr. Tuna Naturale. After applying this randomly to get a colourfull canvas take 

50gr Feta Cheese which you crumble and apply at the end. 

Finally take a pinch of dry basil and oregano and sprinkle over the whole focaccia. 

Finally you’ll need one important tip for preparing. Preheat your oven for 15 minutes on maximum temperature! (don’t even try to put the form before!) Bake for at least 20-25 minutes. That depends on the thickness of your dough. Just watch it and when it gets the color from the pictures, take the focaccia out!

Here is what comes out…

Bon Appetite! 

xx CHI