Summer Focaccia

Transfer the flour in a bowl.

Take a glass and start mixing the water with the yeast, a bit of sugar and 2 spoons of flour until you notice some foam on the surface. This means that the yeast has been activated and the mixture can be added to the flour.

Remember the sugar helps the process of activation of the yeast while the salt stops it and that's why we add the salt only afterwards.

Mix the remaining water with the charcoal. Add the water until the dough becomes elastic and sticky. The focaccia dough is not like pizza dough and it should have a much softer consistency, a bit like mozzarella cheese. Add the salt at the end.

Let the dough raise in the bowl wrapped in a towel. I like to place mine in the switched off oven for about 2 hours.

Once the 2 hours have passed, take a round or rectangular baking tray and pour some extra virgin olive oil so that tray is all well covered.

Transfer the dough on the tray and flatten it with your hands in order to occupy the whole surface.

Cover it with a towel again and allow to rest for another 30 minutes.

For the design

Chop a carrot in small pieces and create the sand of your beach scene. I’ve also used the carrot to create the sand castle.

Create the bucket, spade and sun with yellow pepper.

Red cabbage is the umbrella top and the sail on the boat. Cooked red cabbage turns blue and I’ve used it to create the waves of the sea.

Courgette/zucchini is the base of the boat and the umbrella.

Bake in preheated oven for about 30 minutes.