Quick Arugula Focaccia Recipe by Dolci Pasticci di Fra
Cooking Instructions 1 Blend the arugula with the water using an immersion blender. 2 In a bowl, combine the flour mixes with the yeast and sugar, then add the olive oil. 3 While mixing, gradually add the arugula water mixture, then add the salt. Knead by hand until you have a soft, smooth dough ball. 4 Line a 10-inch (26 cm) baking pan with parchment paper, brush the bottom with olive oil, and spread the dough out with your hands. 5 Top and, if you like, decorate with your choice of vegetables. I used zucchini, asparagus, potatoes, cherry tomatoes, black olives, onion, and fresh herbs (rosemary, chives, fresh oregano, and sage). Season with salt, oregano, and a drizzle of olive oil. 6 Bake at 350°F (180°C) for 35 minutes. For the last few minutes, use the convection setting if available. 1 Blend the arugula with the water using an immersion blender. 1 Blend the arugula with the water using an immersion blender. 2 In a bowl, combine the flour mixes with the yeast and sugar, then add the olive oil. 2 In a bowl, combine the flour mixes with the yeast and sugar, then add the olive oil. 3 While mixing, gradually add the arugula water mixture, then add the salt. Knead by hand until you have a soft, smooth dough ball. 3 While mixing, gradually add the arugula water mixture, then add the salt. Knead by hand until you have a soft, smooth dough ball. 4 Line a 10-inch (26 cm) baking pan with parchment paper, brush the bottom with olive oil, and spread the dough out with your hands. 4 Line a 10-inch (26 cm) baking pan with parchment paper, brush the bottom with olive oil, and spread the dough out with your hands. 5 Top and, if you like, decorate with your choice of vegetables. I used zucchini, asparagus, potatoes, cherry tomatoes, black olives, onion, and fresh herbs (rosemary, chives, fresh oregano, and sage). Season with salt, oregano, and a drizzle of olive oil. 5 Top and, if you like, decorate with your choice of vegetables. I used zucchini, asparagus, potatoes, cherry tomatoes, black olives, onion, and fresh herbs (rosemary, chives, fresh oregano, and sage). Season with salt, oregano, and a drizzle of olive oil. 6 Bake at 350°F (180°C) for 35 minutes. For the last few minutes, use the convection setting if available. 6 Bake at 350°F (180°C) for 35 minutes. For the last few minutes, use the convection setting if available. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls EASY chicken & biscuits casserole Broiled lamb kebabs Korean Fried Chicken Butter Chicken Slow cooker 15 bean & ham soup with or without pasta EASY chicken & biscuits casserole Broiled lamb kebabs Korean Fried Chicken Butter Chicken Slow cooker 15 bean & ham soup with or without pasta Couscous stir -fry Edika-Ikong soup Tawa Potato Chicken and cannellini bean stew #mycookbook Imli Alubukhary ki sharbat Mango Crunch স্পাইসি মিনি গোলারুটি Onion Kulcha Watermelon juice Pain Perdu Couscous stir -fry Edika-Ikong soup Tawa Potato Chicken and cannellini bean stew #mycookbook Imli Alubukhary ki sharbat Mango Crunch স্পাইসি মিনি গোলারুটি Onion Kulcha Watermelon juice Pain Perdu