Focaccia with arugula, feta and melon

A refreshing solution for warm summer days.

Preparation steps

I make focaccia dough according to the recipe for No knead bread, but you can also make it according to any other recipe you use or like. You can also make the dough from just white flour.
Mix flour, salt and dry yeast. Add water and just mix everything to get a soft dough (the dough is so soft and sticky that you couldn’t knead it even if you wanted to). Leave at room temperature, covered for 12-16 hours.
Roll out the dough on a well floured surface, lightly flour on top and spread a little with your hands, then fold the sides towards the middle.
From this amount you can make one larger or 3 smaller focaccia. If you are going to make smaller focaccia, immediately divide the dough into three parts (cut a little with an oiled knife). Transfer the dough (fold down) to a slightly oiled baking tray in which to bake the focacci. Oil the dough on top as well, cover and let it rest for 1 hour (the dough initially seems firm and not stretchable, but once it rests, you will easily part it).
Pressing lightly with your hands, spread the dough to a thickness of approximately 1 cm.
Finely chop the washed and dried herbs (separate the leaves from the twigs). Sprinkle it evenly over the focaccia and tap with your hands or press a little with a roller. Then coat the focaccia with oil, prick it with a fork and sprinkle with a little sea salt.
Bake the focaccia in an oven preheated to 220 ° C (about 20 minutes).
Leave it to cool a bit, then spread the washed and dried arugula, cleaned melon (you can cut it into cubes or shape into balls with a spoon), and crumbled feta. Sprinkle with a little oil and serve. It’s great if you also add a little balsamic vinegar.

Serving

You can also serve a mixture of arugula, melon and feta on its own as a salad.

Sophisticated dessert and ready in just 20 minutes and the time required for cooling. Although melon is the queen of summer desserts, let's not forget, it is available today for most of the year.

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