Alberto`s Carrot-cheese-apricot Focaccia
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g sourdouh, (wheat sourdouh or bia with a 24-hour tour)
- 400 g wheat flour, type 550
- 260 g kefir
- 30 g mararine, very soft
- 15 g salt
- 15 g yeast, fresh
- 4 medium carrot (s)
- 150 g mountain cheese, cut into cubes
- 7 apricot (s), dried, unsulphurized
Print Recipe
Pin Recipe Instructions
- Scrape off the carrots, cut into cubes, cook in salted water until firm to the bite and let cool. Soak apricots in hot water for an hour and cut into cubes.
- Knead the first 6 ingredients intensively for 6-7 minutes. Let it rest for 30 minutes and then knead in the remaining ingredients. Cover and let rise for 1.5 hours.
- Lightly grease a casserole dish of 225 cm, distribute the dough in it and cover it for approx. 1 hour.
- Preheat the oven to 250 °, change the temperature to 220 °, slide in and bake for 25-30 minutes. Consume cold.
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