Rainbow Carrot Focaccia
Ingredients
- 3 cups bread flour
- 1 1/2 cups warm water (100 degrees F to 110 degrees F)
- Kosher salt and freshly ground pepper
- 1 teaspoon instant yeast
- 1/4 cup raw shelled pistachios
- 2 pounds rainbow carrots (with tops)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon packed dark brown sugar
- 1/4 cup fresh parsley
- 1 small clove garlic,roughly chopped
- Grated zest and juice of 1/2 small lemon
- Flaky sea salt
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