🍽️ Focaccia croccante di farro e verdure

Name: Focaccia croccante di farro e verdure
Total time: 30 min
Yield: 4 porzioni
Ingredients: 10 g lievito fresco (0.25 cubetto); 60 g farina integrale di farro; Sale; 200 g zucchine piccole (1 zucchina piccola); 100 g peperoni gialli (0.5 peperoni gialli); 130 g pomodorini; panna acida 70 g; Pepe; 2 steli di basilico; 50 g fesa di pollo affettata sottile

215 kcal · 30 min · 4 porzioni

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Ingredienti

10 g lievito fresco (0.25 cubetto)
60 g farina integrale di farro
Sale
200 g zucchine piccole (1 zucchina piccola)
100 g peperoni gialli (0.5 peperoni gialli)
130 g pomodorini
panna acida 70 g
Pepe
2 steli di basilico
50 g fesa di pollo affettata sottile

Preparazione

1. Crumble the yeast into a small bowl.
2. Pour 3 to 4 tablespoons of lukewarm water over it.
3. Stir the mixture until smooth and the yeast has dissolved.
4. Put the flour into a large mixing bowl.
5. Pour the dissolved yeast over the flour.
6. Add a pinch of salt.
7. Work everything together with a fork to form a smooth dough.
8. If the dough seems too dry, add a little more water.
9. Cover the bowl.
10. Let the dough rise in a warm place for about 20 minutes.
11. Wash the zucchini thoroughly.
12. Slice the zucchini into rounds about 5 millimeters thick.
13. Remove the seeds from half of the bell pepper.
14. Wash the bell pepper.
15. Cut the bell pepper into thin strips.
16. Wash the cherry tomatoes.
17. Halve the cherry tomatoes.
18. Lightly dust your work surface with flour.
19. Knead the dough briefly.
20. Roll the dough out into a very thin oval.
21. The oval should be approximately 28 by 35 centimeters.
22. Place the dough flatbread on a baking sheet lined with baking paper.
23. Cover the flatbread.
24. Let it rest for 10 minutes.
25. Spread sour cream over the flatbread.
26. Distribute the zucchini slices evenly over the dough.
27. Place the pepper strips on top.
28. Arrange the halved cherry tomatoes.
29. Season the vegetables with salt and pepper.
30. Preheat the oven to 225 degrees Celsius.
31. Use convection at 200 degrees or gas level 3 to 4.
32. Slide the tray onto the second rack from the bottom.
33. Bake the flatbread for 25 minutes.
34. Wash the basil.
35. Shake the basil dry.
36. Pluck the leaves off the stems.
37. Slice the chicken breast deli meat into strips.
38. Cut the finished flatbread into pieces.
39. Distribute the chicken strips over the pieces.
40. Sprinkle everything with the basil leaves.
41. Serve the flatbread immediately.

Valori per porzione

kcal: 215
Protein: 13 g · Fett/Fat: 5 g · Carbs: 27 g