Focaccia with aeQuilibrium and Baked Peppers

Start by preparing the focaccia: pour the warm water into a bowl, in which you will dissolve the yeast. Add the sugar, oil and incorporate the flour little by little until you get a homogeneous dough to which you will add the salt. Cover the dough with cling film and let it rise for about an hour. Line a baking tray with parchment paper greased with oil and place the dough on it, giving it the shape of a round focaccia. Let it rise for 30 minutes, then add oil, coarse salt and bake at 200°C for 20 minutes until you get a focaccia that you will cut in half so that it can be filled.

Wash the peppers under running water, clean them and cut them into strips. Brush the peppers with EVO oil, place them on a baking tray lined with parchment paper and bake them in the oven for about 30 minutes at 220°C. Once cooked, let them cool before filling the focaccia. Then fill the focaccia by first laying the slices of AIA's aeQuilibrium baked turkey breast, then lay the peppers seasoned with salt and pepper and finally garnish with a drizzle of mayonnaise (here's how to make it at home).