Create an Italian Party at Home!

With this bread mix, you'll create a delicious borrelbrood (snack bread). And not just that... With the included vegetables and rosemary, you'll set a true masterpiece on the table #focacciaART

Make an Impact!

The tomatoes and bell peppers in this mix were actually saved from waste. They were either too big or too small for the supermarket. At Pineut, we don't see them as oddities but recognize them as pure flavor enhancers.

Mamma mia, let's get started on the tastiest focaccia.

1. Add 240 ml of water to the bread mix. Knead the mixture by hand or using a mixer for at least 10 minutes until you have a smooth dough ball that no longer sticks. Grease the outer surface of the dough ball with 10 ml of olive oil. Shape the dough into a nice ball and place it in a bowl covered with a tea towel. Let the dough rise for 40 minutes at room temperature.
2. Line a baking sheet with parchment paper. Place the dough on the baking sheet and shape it to about 2 cm thickness. Brush the dough with the remaining olive oil and poke plenty of holes in the dough with your fingertips.
3. Let it rise again, this time for 45 minutes at room temperature.
4. Preheat the oven to 180 degrees Celsius.
5. Place the baking sheet in the middle of the oven and bake the dough for 20 to 30 minutes (baking times are guidelines and may vary depending on the type of oven).

Additional Topping Instructions

Keep the sprig of rosemary aside. Soak the mix of bell peppers, tomatoes, olives, and capers in water for at least 30 minutes. Place it on the dough, create a little artwork, and bake your focaccia. Once it's ready, you won't believe your eyes. And your taste buds! Pure art!

Tip

Delicious with a topping of coarse sea salt, olives, tomatoes, or cheese. Add the topping, and bake the bread to perfection!