Focaccia with Pfälzer carrots and rosemary

Focaccia with Pfälzer carrots and rosemary

Total: 2 hr 50 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / people: 582 kcal
, Fat: 16 g
, Carbohydrate: 90 g
, Protein: 16 g

This kind of focaccia is the perfect all-rounder. It makes a great gift when visiting friends and can also be enjoyed for a family supper.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

300 g multi grain flour
200 g white flour
2 ½ tsp salt
1 tsp rosemary, finely chopped
½ cube yeast (approx. 20 g), crumbled
3 ¼ 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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How it's done

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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.

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