Focaccia with miso, cauliflower, rosemary and garlic
Fluffy and super tasty
Equipment
- 1 baking tin approx. 35 x 25 cm
- optional: bread proofing box or oven with proofing function
- Large bowl for the rising of the dough
Ingredients
Dough ingredients
- 600 g flour preferably bread flour or T-65 flour
- 7 g instant yeast or 20 g of fresh yeast
- 390 g luke warm water
- 12 g salt
- 20 g olive oil
Topping ingredients
- 75 g olive oil
- 10 g fresh rosemary leaves chopped coarsely
- 6 cloves garlic sliced
- 200 g very small cauliflower florets
- 1 el miso paste
- 1 el black peppercorns
- ¼ tl salt to sprinkle on bread
Instructions
Preparing the dough
- Mix flour, salt, yeast and water by hand or with the dough hook of a stand mixer to form a dough. Knead the dough until it becomes supple and elastic.600 g flour, 390 g luke warm water, 12 g salt, 7 g instant yeast
- Add the olive oil and knead it well into the dough. Roll the dough into a large ball and put it in a lightly greased large bowl (the dough doubles in volume). Cover the bowl with plastic foil or a plate to prevent it from drying out.20 g olive oil
- Leave the dough to rise for 45 minutes, or until it has doubled in volume, at 27 °C in a proving cabinet, oven with a proving function or in a warm place.
Preparing the topping
- Mix the small cauliflower florets with 50 g of the olive oil for the topping, the miso, the rosemary and the crushed black peppercorns. Rub everything together well with your hands.75 g olive oil, 10 g fresh rosemary leaves, 200 g very small cauliflower florets, 1 el miso paste, 1 el black peppercorns, 6 cloves garlic
- Sprinkle 25 g of the oil for the topping into the bottom of the baking tin and dump the risen dough from the bowl directly into the baking tin. Grease your fingertips with some olive oil and push the dough evenly into the baking tin.75 g olive oil
- Sprinkle the topping evenly over the dough and press the topping into the dough with your fingertips. Sprinkle a little bit of salt on the surface of the focaccia.¼ tl salt
Proofing
- Cover the tin with a damp cloth or plastic wrap and leave it to proof for another 20 minutes in a warm place or in the proving cabinet at 27 °C.
Baking
- Meanwhile, preheat the oven to 190 °C for a convection oven or 200 °C for a conventional oven.
- Bake the focaccia for approx. 20 -25 minutes in the middle of the oven until the top is nicely browned.
- Drizzle the focaccia with some olive oil as soon as it comes out of the oven. Leave to cool for 10 minutes, then remove from the mould and leave to cool further on a wire rack.
Nutrition
Calories: 314.1kcalCarbohydrates: 46.1gProtein: 8gFat: 10.8gSaturated Fat: 1.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.1gSodium: 598.3mgPotassium: 147.1mgFiber: 2.4gSugar: 0.7gVitamin A: 37.5IUVitamin C: 10mgCalcium: 24.8mgIron: 0.9mg
Tried this recipe?Let us know how it was!