Focaccia style - a touch of Italy
Oil-free focaccia baked with rosemary and a delicious cauliflower cream with beans.
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
Instructions
- 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.
- 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
- Boil the cauliflower in water until soft, then sieve and blend together with the drained beans using a hand blender. Add the spices.