Olive Focaccia with Grilled Vegetables
Olive focaccia with grilled vegetables - Wonderful garnish for dips, vegetables and cheese
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.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 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
- peppers
- 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
Kitchen utensils
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.
