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Focaccia style

Focaccia style - a touch of Italy

Oil-free focaccia baked with rosemary and a delicious cauliflower cream with beans.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 2
Course: bread, main course, Side dish
Ingredients Method

Ingredients
  

For the dough
  • 300 g whole spelt flour
  • 3 g dry yeast
  • 3 g salt
  • 250 ml lukewarm water
For the topping
  • 100 g cauliflower cooked
  • 200 ml water
  • 50 g white cooked beans
  • 2 tsp locust bean gum
  • 0,5 tsp onion powder
  • 0,5 tsp garlic powder
  • 1 tsp yeast flakes
  • salt and pepper to taste
  • 1 sprig of fresh rosemary

Method
 

  1. Mix the ingredients for the yeast dough with lukewarm water. Cover the dough and leave to rise in a warm place for 1 - 2 hours. Then knead again, divide into 2 parts and roll out each part on a floured surface into a rectangle with flour. Place on a baking tray lined with baking paper. Leave to rise for another 30 minutes.
  2. Use the handle of a wooden spoon to make dents all over. Fill these dents with the cauliflower cream. Sprinkle the fresh, finely chopped rosemary over the focaccia. Bake in a preheated oven at 220 degrees Celsius top/bottom heat for 15 minutes.
Cauliflower cream
  1. Boil the cauliflower in water until soft, then sieve and blend together with the drained beans using a hand blender. Add the spices.