focaccia with lentils

Focaccia with rosemary lentils

What do you think a good focaccia? because today we bring you a version with lentils that is always a hit when prepared.

Plus, the we prepared with whole spelled flour.

Ingredients focaccia

  • 550g wholemeal spelled
  • 390g Water
  • 25g AOVE (Extra Virgin Olive Oil)
  • 1 About baker's yeast
  • 1 Pinch of sugar
  • 1/2 Teaspoon of salt



  • 200g cooked lentils
  • 2-3 Cloves garlic, minced
  • 40g AOVE
  • 2-3 Rosemary sprigs (leaves only)
  • flaked sea salt to taste
  • Pepper to taste
  • black olives, sliced


focaccia with lentils


  1. We all dough ingredients in a robot with function knead for 4 minutes or in a large bowl and let's happening with your hands.
  2. We stretch dough on a baking tray and let stand for 1 / 2h.
  3. While, in a bowl, We put all ingredients topping least olives and lentils, mix well with a fork and extend on the surface of the dough.
  4. We split the lentils, washed and drained, and olives on the surface and press a little with your fingers so that they are slightly more integrated with the dough.
  5. We introduce in the oven at 210 ° for 25 minutes about. The 10 first minutes with heat from above and below and then let down only.


focaccia with lentils


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