Cabbage & Bechamel Focaccia

Last night I had to use some cabbage and I wanted to challenge myself in the kitchen with basic doughs that I had never done. Maybe nothing too complicated for you, but it was a good achievement for me!

Ingredients:
for the dough
200 gr wholegrain flour
30 gr of oil
100 ml of water
salt
for the filling:
½ purple cabbage, cut into strips
red onion
oil
salt
bay
thyme
bechamel (my first one! with 250 ml rice milk, 25 g oil, 25 g flour, salt, nutmeg … but why am I writing this 😉 ?)

Method:
I had already cooked the cabbage, stewing it with a little olive oil, onion, some bay leaves, salt and half cup water, for about twenty minutes. In this preparation, I combined it with white sauce and thyme.
I prepared the base for the focaccia by mixing the listed ingredients, and I got two layers, between which I laid the filling. I pierced the surface with a fork and baked at 180°C for about 25 minutes.
This morning I tried to take a picture again, the filling was a bit dry, though …

Chef: Petra from VeganBlog

1. EleonoraNW3 8 October 2010 at 09:16

   

   the dough of your focaccia seems really yummy, I’m the wholemeal flour makes it more interesting and tasty. I don’t use that much wheat flour anymore, but definitely I avoid the white onem it’s far better the unrefined one. Well done 🙂

   
   
2. ascanio 8 October 2010 at 19:43

   

   I very much like it! just a thin layer of dough and a lot of filling