Green garden focaccia

Green garden focaccia

45 Min. Active
3 hr 15 Min. Total
212 kcal per 100 g
vegan, lactose-free
Nutritional value / 100 g: Fat: 2 g, Carbohydrate: 38 g, Protein: 8 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Knife
  • Measuring cup
  • Oven mitts
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Food processor

Ingredients

700 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach

8 dl water
100 g baby spinach

Dough

1 kg light spelt flour
3 tsp salt
1 parcel dry yeast (approx. 7 g)
2 tbsp olive oil
1 tsp sea salt
2 spring onions incl. green parts
50 g mixed olives, pitted
30 g baby spinach
1 bunch mixed herbs (e.g. chives, rosemary and thyme)
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How it's done

The kids can help at the marked areas .

Spinach

8 dl water
100 g baby spinach

Place the water and half of the spinach in a measuring cup, puree, gradually add the remainder of the spinach, puree.

Dough

1 kg light spelt flour
3 tsp salt
1 parcel dry yeast (approx. 7 g)

Mix the flour, salt and yeast in the food processor bowl. Add the spinach puree, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

With oiled fingers, place the dough on a baking tray lined with baking paper. Using your fingers, stretch the dough out on the tray and make indentations.

2 tbsp olive oil
1 tsp sea salt

Drizzle oil over the dough, season with salt.

2 spring onions incl. green parts
50 g mixed olives, pitted
30 g baby spinach
1 bunch mixed herbs (e.g. chives, rosemary and thyme)

Cut the spring onions lengthwise into strips, decorate the focaccia with the spring onions, the olives, spinach and herbs.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Take the focaccia out of the oven, remove from the tray, leave to rest for approx. 5 mins., serve lukewarm or cold.

Good to know
Tip: Decorate with a few cherry tomatoes.
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