Bell pepper Focaccia with baked potato salad

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe for the grill season:

1. For the dough: Mix the yeast, the water, the olive oil, honey and salt and flour and knead into a smooth dough. Cover the dough and let rise for about an hour.
2. For the topping, cut the onion into strips and finely chop the garlic cloves. Sweat with olive oil in a pan. Add sugar and caramelize. Deglaze with balsamic vinegar and let simmer for about 5 minutes. Season with thyme or rosemary and salt. Allow to cool slightly.
3. Cut the peppers into large strips.
4. Place the dough on a floured work surface and lightly knead half of the balsamic onions into the dough (it can get a little sticky, but that’s how it should be). Shape the dough into a rectangle or two long flat cakes (about 2 cm thick).
5. Brush a tray with olive oil and sprinkle with a little coarse sea salt. Place the dough on the baking sheet and let rise for another 20 minutes. Spread the remaining balsamic onions and the pepper strips on top and press them lightly into the batter. Press holes in the dough with your fingers and drizzle everything with olive oil.
6. Bake the focaccia at 180 ° C for about 25-30 minutes until golden brown.

1. Wash the potatoes with the peel well and pat dry. Halve or cut into wedges depending on the size. Spread on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper and bake in the oven at 190 ° C for about 25-30 minutes until crispy.
2. Meanwhile, for the pesto, mix a third of the cucumber with the spinach, basil leaves, clove of garlic, almonds, maple syrup, 4 tablespoons of olive oil, a little lemon juice + lemon zest, salt and pepper.
3. Let the potatoes from the oven cool down a bit, then spread them in a large bowl with fresh cucumber slices and, if you like, with some fresh spinach or lettuce leaves. Drizzle with the cucumber pesto and sprinkle with chopped almonds if you like.