John Myers
Focaccia with Mince and Feta
The perfect focaccia with mince and feta recipe with a picture and simple step-by-step instructions.
- 1 kg Mixed minced meat
- 6 tbsp Spice Ketchup
- 1 tsp Mustard
- 0,5 packet Feta
- 3 piece Onions
- Salt pepper
- 2 Branches Rosemary fresh
- 500 gr or more Asparagus green fresh
- 2 tbsp Butter
- 2 tbsp Rapeseed oil
- 6 piece Tomatoes pickled in oil
- This is a variation on my recipe for focaccia with green asparagus. For the preparation of the dough, please read there: Focaccia with green asparagus For this dish I steamed green asparagus and tossed it in butter and served it as a side dish.
- First prepare the dough while it rests, clean the asparagus. Then cut the onions into small pieces and let them turn to glass in a little rapeseed oil. Season the minced meat with 2 tablespoons of ketchup, 1 teaspoon of mustard, pepper, chopped rosemary, chopped tomatoes and salt. Then add to the onions and fry everything quickly and vigorously, only for a short time, do not cook through. Put aside. Preheat the oven to 200 degrees.
- Knead the dough again briefly in the machine and roll out on a floured surface. Place on baking paper and pull this onto a baking sheet. Form a small border around it. Spread some ketchup on the dough and spread the minced meat mixture on top and crumble with the feta. Brush the edge with the oil from the sun-dried tomatoes and sprinkle with coarse salt.
- Bake in the oven for about 35 minutes (200 degrees). When the feta begins to brown (after approx. 15 minutes) cover everything with baking paper.
- This focaccia can be frozen in portions or well warmed up in the microwave.
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