Green garden focaccia
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- Serves: 700 persons
- 8 dlwater
- 100 gbaby spinach
- 1 kglight spelt flour
- 3 tspsalt
- 1 parceldry yeast
- 2 tbspolive oil
- 1 tspsea salt
- 2spring onions incl. green parts
- 50 gmixed olives
- 30 gbaby spinach
- 1 bunchmixed herbs
Step 1Place the water and half of the spinach in a measuring cup, puree, gradually add the remainder of the spinach, puree.
Step 2Mix 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.
Step 3With 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.
Step 4Drizzle oil over the dough, season with salt.
Step 5Cut the spring onions lengthwise into strips, decorate the focaccia with the spring onions, the olives, spinach and herbs.
Step 6Approx. 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.