Ingredients
Hint:
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
kochen@bettybossi.ch
Yeast dough
To shape and top
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.
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