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🍽️ Olive Focaccia with Grilled Vegetables

410 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 0.5 tsp honey
• 400 g spelt flour Type 630 (+ 20 g for working)
• 0.5 tsp salt
• 5 tbsp olive oil
• 1 sprig oregano
• 2 sprigs thyme
• 1 sprig rosemary
• 60 g green pitted olives (6 tbsp)
• 40 g black pitted olives (4 tbsp)
• 120 g dried tomatoes
• pepper
• 1 eggplant
• 2 zucchini (yellow and green)
• 2 garlic cloves
• 0.5 lemon (juice)
• 200 g cherry tomatoes
• 25 g baby leaf salad (1 handful)
• 30 g parmesan block (30 % fat in dry matter)

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Add the honey.
3. 3. Stir everything well with 250 milliliters of lukewarm water.
4. 4. Let the mixture rest for ten minutes.
5. 5. Add the flour, the yeast-water mixture, the salt, and one tablespoon of oil.
6. 6. Knead everything into a soft dough.
7. 7. Cover the dough.
8. 8. Let it rise in a warm place for 45 minutes.
9. 9. Wash the herbs.
10. 10. Shake them dry.
11. 11. Pick off the leaves and needles.
12. 12. Chop the herbs finely.
13. 13. Chop the olives roughly.
14. 14. Chop the dried tomatoes roughly.
15. 15. Flour a work surface.
16. 16. Knead the dough on it again.
17. 17. Work in the herbs, olives, dried tomatoes, and some pepper.
18. 18. Shape the dough into an oval flatbread.
19. 19. Place it on a baking tray lined with baking paper.
20. 20. Cover the dough.
21. 21. Let it rise for another 30 minutes.
22. 22. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas: level 3).
23. 23. Bake the focaccia for 30 minutes.
24. 24. Trim the eggplant.
25. 25. Wash it.
26. 26. Cut it lengthwise into quarters.
27. 27. Cut it into pieces about 7 millimeters thick.
28. 28. Trim and wash the zucchini.
29. 29. Cut it lengthwise into quarters.
30. 30. Cut it into pieces.
31. 31. Peel the garlic.
32. 32. Dice it finely.
33. 33. Put the vegetables in a grilling dish.
34. 34. Drizzle it with 2 tablespoons of oil.
35. 35. Grill it on a hot grill for 10 minutes.
36. 36. Remove the vegetables from the grill.
37. 37. Put it in a bowl.
38. 38. Season it with salt and pepper.
39. 39. Drizzle it with lemon juice.
40. 40. Drizzle it with the remaining olive oil.
41. 41. Wash the cherry tomatoes.
42. 42. Halve them.
43. 43. Add them.
44. 44. Wash the salad.
45. 45. Shake it dry.
46. 46. Add it to the ingredients in the bowl.
47. 47. Mix everything.
48. 48. Remove the focaccia from the oven.
49. 49. Grill it on the still medium-hot grill for about 1 minute.
50. 50. Then let it cool for 5 minutes.
51. 51. Grate the Parmesan roughly.
52. 52. Arrange the vegetables on the focaccia.
53. 53. Sprinkle the Parmesan over it.

Nutrition per serving

• kcal: 410
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 55 g