Vegetarian Delicacy

Olive Focaccia with Grilled Vegetables

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(1 vote)
Olive Focaccia with Grilled Vegetables

Olive focaccia with grilled vegetables - Wonderful garnish for dips, vegetables and cheese

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Health Score:
9,0 / 10
1 hr
ready in 2 h. 15 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Eggplant, zucchini and tomatoes provide abundant potassium and magnesium for balanced blood pressure and optimal electrolyte balance.

All those who would like to take in even more vitamins, minerals and fiber should rather use whole grain flour, for example from emmer or spelt, instead of spelt flour type 630.

1 serving contains
(Percentage of daily recommendation)
Calorie410 kcal(20 %)
Protein15 g(15 %)
Fat14 g(12 %)
Carbohydrates55 g(37 %)
Sugar added1 g(4 %)
Roughage6.4 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K26.5 μg(44 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate105 μg(35 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C34 mg(36 %)
Potassium652 mg(16 %)
Calcium122 mg(12 %)
Magnesium65 mg(22 %)
Iron2.9 mg(19 %)
Iodine9 μg(5 %)
Zinc2 mg(25 %)
Saturated fatty acids2.6 g
Uric acid162 mg
Cholesterol4 mg
Complete sugar9 g


½ cube fresh Yeast
½ tsp honey
14 ozs Spelt flour (Type 630 + 2 Tbsp for processing)
½ tsp salt
5 Tbsps olive oil
1 oregano
2 sprigs thyme
1 sprig rosemary
2 ¼ ozs green pitted Olives (6 TBSP.)
1 ½ ozs black pitted Olives (4 TBSP.)
9 ozs sun-dried tomatoes
1 Eggplant
2 zucchini (yellow and green)
2 garlic cloves
½ lemon (juice)
7 ozs Cherry tomatoes
12 ozs Baby Leaf- Lettuce (1 handful)
1 oz Parmesan in one piece (30 % fat in dry matter)
How healthy are the main ingredients?
Spelt flourOliveolive oilOliveParmesanthyme

Kitchen utensils

1 Grill

Preparation steps


Crumble the yeast into a bowl, add honey and mix with 8-ounce lukewarm water and let stand for 10 minutes. Knead flour, yeast mixture, salt, and 1 tablespoon oil into a smooth dough. Cover and let rise in a warm place for 45 minutes.


Meanwhile, wash herbs, shake dry, pluck leaves and needles and chop finely. Coarsely chop olives and dried tomatoes.


Knead the dough again on a floured work surface, incorporating the herbs, olives, dried tomatoes and some pepper. Shape dough into an oval patty and place on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.


Bake the focaccia in a preheated oven at 200 °C / 400 °F for 30 minutes.


Meanwhile, for the vegetables, clean the eggplant, wash, quarter lengthwise and cut into pieces about 7 mm thick. Clean zucchini, wash, quarter lengthwise and cut into pieces. Peel and finely dice garlic. Place vegetables in a grill tray, drizzle with 2 tablespoons oil and grill on a hot grill for 10 minutes.


Remove from grill and place in a bowl. Season with salt and pepper and drizzle with lemon juice and remaining olive oil. Wash cherry tomatoes, cut in half and add. Wash the lettuce, shake dry, add to the ingredients in the bowl and mix everything together.


Remove the focaccia from the oven. Grill on medium-hot grill for about 1 minute more, then let cool for 5 minutes. Coarsely grate Parmesan cheese. Arrange the vegetables on the focaccia and sprinkle with Parmesan.