Junior chef
Utensils
Apron
baking paper
Baking tray
Knife
Measuring cup
Oven mitts
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Food processor
Ingredients
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
How it's done
The kids can help at the marked areas .
Spinach
Place the water and half of the spinach in a measuring cup, puree, gradually add the remainder of the spinach, puree.
Dough
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.
Drizzle oil over the dough, season with salt.
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.
| Tip: | Decorate with a few cherry tomatoes. |
|---|
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