Rustichella with Vegetables

Here is the recipe for “rustichelle” with vegetables, which are essentially rustic little focaccias enriched with vegetables. The version I propose is inspired by the Italian tradition, with a mix of Mediterranean vegetables.

Ingredients

• 500 g of 00 flour
• 300 ml of lukewarm water
• 10 g of fresh yeast or 3 g of dry yeast
• 1 teaspoon of sugar
• 2 teaspoons of salt
• 80 ml of extra virgin olive oil
• 200 g of mixed vegetables (for example, zucchini, peppers, eggplants, onions)
• 2 cloves of garlic
• Salt to taste
• Pepper to taste
• Fresh aromatic herbs to taste (basil, rosemary, thyme)
• Pitted black olives (optional)

Preparation

1. Dissolve the yeast in lukewarm water with the sugar and let it rest for a few minutes until it starts to foam.
2. In a large bowl, combine the flour and salt. Add the oil and the water with the yeast, then start to knead until you obtain a smooth and homogeneous mixture.
3. Cover the dough with a damp cloth and let it rise for at least 1 hour in a warm place, until it doubles in volume.
4. In the meantime, cut the vegetables into small pieces or strips, sauté the garlic in a little oil, then add the vegetables. Season with salt and pepper and cook until they are tender. Add the finely chopped aromatic herbs.
5. Take the risen dough, gently deflate it with your fists and incorporate the vegetables (ensuring they are not too watery).
6. Divide the dough into small balls of the desired size, then flatten them slightly to give them the shape of little focaccias.
7. Arrange the focaccias on a baking tray lined with parchment paper, cover them and let them rise again for 20-30 minutes.
8. Preheat the oven to 200°C. Bake the “rustichelle” for about 20 minutes or until golden.
9. Once ready, let them cool on a wire rack before serving.

Optional: before baking, you could garnish the “rustichelle” with some chopped black olives and a drizzle of extra virgin olive oil.

If you don’t have all the ingredients for the vegetables, you can easily substitute them with what you have available, the important thing is that they are well seasoned and that they do not release too much water into the dough.

Curiosity

The “rustichelle” are a great way to use up the leftover vegetables you have in the fridge, turning them into a delicious dish. They are perfect to serve as an appetizer, for an aperitif, or even as a side dish with cheeses and cold cuts.