Focaccia bread with leftover vegetable peels

  • 4 persons
  • 70 min
Oat with Almond


  • 10 g active dry yeast
  • 10 ml sugar
  • 400 ml lukewarm Provamel Oat-Almond Drink
  • 500 g wholewheat flour
  • 1 tbsp salt
  • 15 ml olive oil
  • Leftover vegetable peels/herbs (chives, carrot peels and leaves, red onion, broccoli stem, potato peels)

70 min

  1. Mix the dry yeast, sugar and lukewarm Provamel Oat-Almond together, leave to stand for 5 minutes.
  2. Add the wholewheat flour and salt to the yeast and mix, using a mixer with a dough hook or by mixing with a wooden spoon.
  3. Knead the dough for 8-10 minutes, on a floured surface or in your mixer till soft.
  4. Place the dough in an oiled bowl and cover with cling film, leave to rise in a warm place till doubled in size, about 30 minutes.
  5. Cover a baking tray (38x28cm or two smaller ones) with olive oil, place the dough on the oiled tray and push till all the dough covers the tray. Arrange the vegetable peels in patterns on the bread. Pushing it into the bread. Season with salt.
  6. Bake in a preheated oven at 200°C for 25-30 minutes. Serve warm with soup.

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