Focaccia is an extremely versatile food that pleases every palate! You can enjoy it on its own or with cherry tomatoes, vegetables, fish, cold cuts and much more.
Today we suggest a version that is just as tasty but also colourful: spirulina focaccia! A very soft focaccia with shades of green.
And the spirulina makes it an excellent wholesome snack!
INGREDIENTS
- Manitoba flour 200g
- Semolina flour 200g
- Spirulina powder 2 tablespoons
- Brewer's yeast 5g
- Water 300ml
- Salt 10g
- Oil 2 tablespoons
- Coarse salt to taste
METHOD
In a stand mixer fitted with the dough hook, add the flours. Start the mixer and add the yeast, previously dissolved in water. Pour in the water slowly, followed by the spirulina, salt and oil.
Once the dough has formed and comes away from the hook, transfer it to a work surface lightly dusted with semolina and start kneading.
Shape it into a ball, fold it a few times to make it nice and compact, then cover it and leave it to rest in a container for an hour. Repeat this step for another two hours.
Oil a 30x40cm baking tray. Transfer the dough to the tray and start stretching it gently with wet fingers until it reaches the edges. Add a drizzle of oil, scatter over the rosemary and sprinkle a pinch of coarse salt on the surface. Cover with cling film and leave to rest at room temperature for 30 minutes.
Preheat the oven to 240°C (conventional). Place the tray with the focaccia on the lowest shelf of the oven and bake for 10 minutes. Then move the tray to the middle of the oven and bake for another 5-10 minutes. Keep an eye on the focaccia: it should turn golden.
When it is cooked, take the focaccia out of the oven and let it cool slightly.
Your spirulina focaccia is now ready to enjoy however you like!
Want to experiment more with spirulina in the kitchen? Have a look at 7 must-try spirulina recipes.
