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Focaccia with Pfälzer carrots and rosemary
20 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 582
  • Fat about 16g
  • Carbohydrates about 90g
  • Protein about 16g
This is needed
This is needed for 4 people
Yeast dough
  • 300 g multi grain flour
  • 200 g white flour
  • 2.5 tsp salt
  • 1 tsp rosemary, finely chopped
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.25 dl lukewarm water
  • 1 tbsp liquid honey
  • 3 tbsp olive oil
To shape and top
  • 120 g Pfälzer carrots, cut lengthwise into approx. 5 mm slices
  • 2 tbsp olive oil
  • a little coarse sea salt
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, rosemary and yeast in a bowl, add the water, honey and oil, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape and top
Divide the dough in half. On a lightly floured surface, roll out both halves into flatbreads approx. 1 cm thick, transfer to two baking trays lined with baking paper. Cover and leave to rise for a further 30 mins. Arrange the carrots on top of the dough, press down gently, drizzle with oil, sprinkle with salt.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, bake the second focaccia in the same way.