Olive focaccia with spinach salad

Total: 2 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 677 kcal
, Fat: 24 g
, Carbohydrate: 102 g
, Protein: 8 g

Ingredients

4 person

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

Dough

500 g gluten-free flour (Betty Bossi Universal Baking Flour Mix)
1 ¾ tsp salt
1 tsp baking powder
½ cube yeast (approx. 20 g), crumbled
5 dl water
½ dl olive oil

Focaccia

1 tbsp olive oil
60 g pitted black olives
60 g pitted green olives
½ tbsp thyme leaf
½ tsp sea salt

Salad

1 tsp mustard
2 tbsp white balsamic vinegar
2 tbsp olive oil
¼ tsp salt
a little pepper
1 pear, thinly sliced
100 g baby spinach
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Utensils

One tart tin (approx. 30 cm in diameter), base lined with baking paper

How it's done

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Dough

Mix the flour, salt, baking powder and yeast in the food processor bowl. Pour in the water and oil, quickly knead into a moist dough using the dough hook on the food processor. Place the dough in the prepared tin, smooth down with the back of an oiled spoon, cover and leave to rise at room temperature for approx. 1½ hrs.

Focaccia

Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with olives, thyme and fleur de sel, press down gently.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow the focaccia to cool slightly on a cooling rack.

Salad

Whisk the mustard, balsamic and oil in a bowl, season. Add the pear and spinach, mix, serve with the focaccia.

Good to know
Tip: Wait until just before serving to mix the salad, otherwise the spinach will wilt.
Tip: When making the dough, it will feel very soft. Don't be deterred! Don't be tempted to add more flour at the start, fearing that the dough is too wet.

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