Wholemeal Focaccia with Sautéed Vegetables

Wholemeal Focaccia with Sautéed Vegetables

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Prep. 20 min

Total 3 h 20 min

6 portions

Ingredients

Focaccia

water
300 g
honey
3 tsp
dried instant yeast (8 g)
2 tsp
20 g fresh yeast, crumbled
olive oil plus extra for greasing
30 g
strong wholemeal bread flour
400 g
fine sea salt
½ tsp

Finalisation

onions halved vertically
150 g
red pepper cut in 4 wedges
150 g
olive oil
30 g
fresh rosemary leaves cut in pieces
15 g
ground black pepper
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 201 mg

Protein 10 g

Calories 1544 kJ / 369 kcal

Fat 11 g

Fibre 3.5 g

Saturated Fat 2 g

Carbohydrates 57 g

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UK and Ireland

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