Chlorella Focaccia
PORTIONS
2 medium loaves
PREPARATION
1h
LEAVENING
2-3h
BAKING
45min
Ingredients
- 200 g potatoes (1 potato)
- 200 g 0 flour
- 300g milled wheat semolina
- 12g brewer’s yeast
- 5g Chlorella
- 300ml H20
- 50g olive oil
- 15g salt
- 10g sugar
Preparation
Step by Step
Step 1
Boil and then mash the potato.
Dissolve the yeast and sugar in a little lukewarm water.
Pour the flour with the Chlorella powder into a bowl, add the dissolved yeast and water a little at a time, then oil and salt
add the boiled and mashed potato to the flour.
Mix for at least 10-15 minutes until a soft, smooth dough is obtained.
Shape into a ball and leave to rest until doubled in volume, covered in a tempered place (1-2 hours).
Step 2
Roll out into a 30cm diameter baking tin and add tomatoes, capers, olives, oregano and other ingredients to taste.
Leave to rise for about 45 minutes.
Step 3
Bake in the oven at 200° for about 45 minutes. You can enrich it with any filling you like, from rosemary to any kind of vegetable or soft cheese.
