John Myers
Balsamic Lentil Focaccia
The perfect balsamic lentil focaccia recipe with a picture and simple step-by-step instructions.
- 1 kleine Möhre
- 1/2 Stange Staudensellerie
- 1Zwiebel
- 40G Pardina-Linsen
- 1 tbsp Olivenöl
- 200 ml ungesalzene Gemüsebrühe
- Some oregano, dried and rubbed
- 2 tsp Balsamico
- A bit of sAlt
- 1/2 Würfel Hefe,frisch
- 1 tsp Zucker
- 100G Roggenmehl
- 250G Weizenmehl
- Flour to work with
- 3El olivenöl
- A bit of sAlt
- Peel the onion, wash the carrot and celery, peel the carrot and remove the woody threads from the celery, dice everything finely. First fry the onion in a little olive oil, then add the lentils and fry. After 1-2 minutes add the carrot and celery and fry a little. Pour in the broth and bring to the boil. Do not salt yet. Cover and cover over a low heat for 20-25 minutes Then remove the lid and cook the lentils firm to the bite for about 10-15 minutes, stirring again and again. Season with balsamic vinegar and the spices and let simmer until there is no more liquid in the pan. Place the lentils in a bowl and let cool. Crumble the yeast in a cup and mix with 2 tablespoons of lukewarm water, 1 tablespoon of sugar and 1 tablespoon of flour. Mix rye and wheat flour with the salt in a bowl, make a hollow in the flour and pour in the mixed yeast. Cover and let stand in a warm place for about 15 minutes. Then add 200ml of lukewarm water to the pre-dough and knead it with the flour to form a smooth dough Then quickly work the cooled lentils into the dough with 1-2 tablespoons of flour. Shape the dough into a ball and cover it in a floured bowl in a warm place for about 1 hour. On the floured work surface, roll out the dough into two oval flat cakes, approx. 1 cm thick, place them on a baking sheet lined with baking paper, cover with a damp cloth and let rise for another 30 minutes. Mix 3 tablespoons of olive oil with 1 tablespoon of water and 2 pinches of salt. Now press many small hollows into the flatbreads with your fingers, dipping your fingers repeatedly into the water-oil mixture, then brush the flatbreads with the oil mixture, lightly salt and put in a preheated oven Bake at 180 ° C (convection) for about 30 minutes until golden brown. Then brush with the rest of the oil mixture and sprinkle with chopped herbs as desired and serve.
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