This vegan foccacia is perfect to bring to your next garden party!
Ingredients
For the dough
- 150 g Wacker Sprouted Spelt Flour Organic
- 150 g Wacker Sprouted Buckwheat Flour Organic
- ½ Yeast cube
- 200 ml lukewarm water
- 2 EL Olive oil
- Herbal salt
The topping
- 3 EL Olive oil
- 4-5 Bars green asparagus
- 1 handful small tomatoes
- Rocket
- Wacker Cedar Nuts Organic
Instructions
- Preheat oven to 190°C convection oven
- Dissolve the yeast in lukewarm water and add olive oil. Then knead in the flour with the herb salt and leave to rise, covered, for approx. 1 hour.
- After resting, place the dough on a baking tray lined with baking paper and spread out to a thickness of approx. 1 cm with moistened fingers. Make depressions with your fingertips and let it rise, covered, for another 30 minutes.Spread the vegetables on top, brush with a little olive oil and bake the focaccia for 30 minutes in a preheated oven until brown.
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