Sunflower Focaccia

With this recipe we are traveling across Europe in terms of taste and appearance: Italian focaccia with a Dutch Van Gogh motif, baked with love in Austria and served on Portuguese Ceramics.


  • 500g flour
  • 2 tsp sugar
  • 1 pack dry yeast
  • 1 tsp salt
  • 320ml lukewarm water
  • 3 tbsp olive oil
  • 1 yellow pepper
  • cherry tomatoes
  • black olives
  • capers
  • fresh herbs (e.g. oregano, basil)



Mix flour, sugar, yeast and salt. Add water and 1 tablespoon olive oil and knead for 10 minutes until a smooth dough forms. If the mass is too sticky, add a little more flour. Cover and let rise in a warm place for an hour.

Grease a large tin or baking sheet with oil or line with parchment paper. Carefully roll out the dough into a circle or rectangle and place on the baking sheet, stretch out slightly. Cover and leave to rest for half an hour.
In the meantime, preheat the oven to 200 degrees.

Press small dents in the dough with your finger and cover the dough with the vegetables and herbs as you like. Drizzle with the remaining olive oil and sprinkle with salt. Bake in the oven for 20 minutes.


Enjoy your meal, Mahlzeit & Bom apetite!