Mini Focaccias Bread with Cooked and Raw Vegetables

Ingredients for cooking
  • 150 gr wholemeal flour
  • 100 gr 0 type flour
  • 12 gr fresh yeast
  • ½ tbsp barley malt powder
  • 200 ml Hoplà Soy Drink
  • 5 gr salt
  • 1 courgette
  • 1 carrot already boiled
  • 1 garlic clove
  • 1 spring onion
  • 1 tomato
  • Salad mix
  • Evo oil, black pepper, salt

Melt the fresh yeast and the barley malt in the Hoplà Soy Drink and mix it with both kinds of flours. Knead for a long time always adding Hoplà Soy Drink to obtain a soft and smooth dough. Add salt and finish kneading. Cover the dough and let it rise until it has doubled its volume. Knock back the dough, shape it in small round loaves of 60 gr each one, and press them gently. Skewer the small loaves lightly with a fork and let them rise until they have doubled their volume. Bake at 200° for 25 minutes.

Meanwhile, chop the courgette, ½ spring onion and sweat them together with mashed garlic, salt, black pepper and then add carrot cut in sticks and continue for few minutes. When the mini focaccias bread are ready, remove from the bake and let them chill for 10 minutes. Fill them for a half with cooked vegetables and for the other half with salad mix, tomato and the remaining part of the minced spring onion.

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