Vegetable Focaccia

For the vegetable focaccia, knead flour, olive oil, 1 pinch of salt, water and dry yeast well until a smooth dough is formed. Let rest for at least an hour.

Cut the peppers into rings and the zucchini and slices. When the dough has rested, roll it out, brush with olive oil and sprinkle with salt. Put the peppers and the zucchini on top.

Squeeze the mozzarella well and crumble over the vegetables. Season well with salt and pepper. Put the focaccia in the oven for 15 minutes at 220 degrees. Meanwhile, cut the tomato.

After 15 minutes, put the tomato pieces on top and bake for another 10 minutes.

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