A recipe that always pleases everyone: the stuffed focaccia with sprouts. Very easy to prepare, it disappears in no time.
Very simple to make with spelt flour and vegetables, sprinkled at the end with lots of pink radish sprouts.
If you’re interested in other focaccias, also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients
- 1 carrot
- 1 zucchini
- 1 bell pepper
- 1 oval black eggplant
- 3.5 oz spinach (about 3 1/3 cups)
- 1.8 oz smoked ricotta (about 3 tbsp)
- 2 tbsp extra virgin olive oil
- 1 pinch unrefined sea salt
- 1 1/4 cups spelt flour (about 150 g)
- 3 1/2 tbsp water (about 50 ml)
- 2 tbsp extra virgin olive oil
- 1 tbsp chia seeds
- 3.5 oz radish sprouts (about 3 1/3 cups)
Steps
Wash, peel and cut the vegetables into chunks. Wash and blanch the spinach. Squeeze it well and set aside.
Sauté the vegetables in a pan with a drizzle of oil, salt and pepper for 10/15 minutes until tender but not falling apart. Transfer to a bowl and add the spinach and the grated smoked ricotta.
Preheat the oven to 356°F. Put the flour, chia seeds, oil and salt in a food processor. Pulse well until you obtain a coarse crumb.
At this point incorporate the water, continue to process with the mixer until you obtain a very soft ball.
If you don’t have a food processor or prefer not to use it, you can easily make this dough by hand, following the same steps.
Flour a 9.5-inch square pan. Divide the dough in half and roll each portion very thin between two sheets of parchment paper, the first slightly larger than the second. Lay the larger sheet into the pan, slightly raising the edges, and prick the surface with the tines of a fork.
Spread the vegetables over the bottom, roll the second sheet very thin, flip it over the dough and pinch the edges to seal well.
Bake for 40 minutes at 356°F.
Let it cool slightly and top the surface with pink radish sprouts.
Tips from Timo e Lenticchie
You can make the focaccia using different types of flour and vegetables. The focaccia will keep for a couple of days if well wrapped in the refrigerator.
