The smell of wood burning in the oven, hands on dough and the beauty of being outdoors: today we enhance the genuine flavour of focaccia, enriching it with roasted vegetables and feta cheese. A simple recipe but full of character, perfect for making the most of the wood-fired oven and enjoying an informal but tasty meal with those you love.
Contents
Cooking outdoors, in a Palazzetti outdoor kitchen, is not just an experience: it is a way to fully enjoy every moment, from the first dough to the last shared bite.
Ingredients
For the flatbreads
- Pizza dough
- Semolina flour for dusting
- Olive oil
- Salt
- Rosemary plant
For the vegetables
- Courgettes
- Sweet peppers
- Red onion
- Garlic
- Paprika
- Parsley
- Thyme
- Basil
- Olive oil
- Salt and pepper
To serve
- Feta cheese
Preparation
- Portion and punch the risen dough into 30 g balls. Let them rest for a couple of hours.
- Roll out the dough on a brushed stainless steel board, ideal for working pizza and focaccia. Season the scones with oil, salt and rosemary.
- Bake in a wood-fired oven preheated to 220°C, inside the stainless steel chamber with domed vault of the Palazzetti wood-fired oven. 10 minutes at 220°C will be enough to obtain perfect browning.
- Prepare the vegetables: dice the peppers and roughly chop the onion. Season with salt, paprika, oil, thyme and basil. Mix and place in the baking dish.
- Cut the courgettes in half, cut into diamond shapes, add paprika, salt, chopped parsley and brush with oil. Add a final drizzle of oil over all the vegetables and bake. Bake for about 10 minutes.
- Plate the vegetables with crumbled feta cheese, a few leaves of fresh basil and serve together with the scones.
