Purple cabbage focaccia, soft, delicious and colorful. It is made with purple cabbage cooked and then made into a thick puree along with the classic ingredients used to prepare traditional focaccias. If you like focaccias that are a bit different

YOU CAN TRY

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 6People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

14 oz purple cabbage (purple cabbage puree)
2 cups all-purpose flour
2 cups Manitoba flour
7 oz water (room temperature)
1 tbsp dry yeast
2 tsp fine salt
1.5 oz grated Grana Padano
2 tsp olive oil
1.7 oz water
1.7 oz olive oil
1 pinch fine salt

Tools

1 Stand Mixer
1 Baking Tray
1 Measuring Jug

Preparation of Purple Cabbage Focaccia

First, let me tell you how to make the purple cabbage puree you will need to prepare the focaccia.
Clean the cabbage (about 1.1 lbs) and cut it into coarse pieces. Place it in a pot and add 3 cups of cold water.
Cook for about 30 minutes uncovered over medium heat.
After 30 minutes, blend the cabbage with an immersion blender.
Then put it back on the stove, again over medium heat, and cook for 15 minutes to slightly dry the puree.
Let it cool before using it for the focaccia preparation.
For the focaccia.
In a stand mixer, pour the all-purpose flour and Manitoba flour.
Then add 10.5 oz of cabbage puree.
Dissolve the yeast in the water and pour it into the mixer with flour and cabbage.
Start the mixer and work until the water is incorporated.
Then add the grated cheese, the remaining cabbage puree, and the salt.
Mix quickly and then add the oil.
Knead for 5 minutes.
The dough will be quite soft and sticky.
With the help of a spatula, form a ball that you will leave in the stand mixer bowl to rise at room temperature for 2 hours covered with plastic wrap.
After the 2 hours of rising, transfer the dough to an oiled baking tray.
Spread the focaccia well with slightly oiled hands.
Then, using your fingertips, make the classic focaccia dimples. Cover with plastic wrap or a damp cloth and let rise for another 2 hours at room temperature.
In the meantime, prepare the brine by mixing oil, water, and salt. Cover and set aside until ready to use.
Once the last 2 hours of rising have passed, pour the brine over the focaccia and bake in a preheated oven at 230°F for 15 minutes.
Once cooked, let it rest for a few minutes before serving.
And voilà… the purple cabbage focaccia is ready to be served, perhaps with a sprinkle of fresh Grana.