Focaccia with Cannellini Beans


It ‘s a simple and super fast high protein focaccia, suitable for Autumn! Finally I can post it! Some friends of mine (“Aunt” Lucy, first of all!) who visit our site and have tasted this focaccia, have been asking for a while to publish it … and here it is! I was just waiting for the right moment (and time) to be able to do it again and photograph!

400gr of cooked cannellini beans, drained and pureèd
200 grams of flour to taste (I use spelt)
half a glass of extra virgin olive oilsalt
chopped rosemary or aromatic herbs to taste
1 packet of instant yeast (I’m not yet a smart cook who uses sourdough. … I’m really sorry !!!!)
2 / 3 tablespoons of cornstarch
half a glass of vegetable milk to taste (not sweet, I use soy)

Pour the beans in a blender and blend them with a little cooking water. Gradually, add all the flour, yeast, a little salt, extra virgin olive oil, soy milk and chopped rosemary.
Mix until the mixture is compact, like pizza’s, and then detach it from the mixer container. Form a ball and shape it with your fingers, directly on the baking sheet, lined of a layer of greased baking paper.
Add a little salt and rosemary. Sprinkle with a little more extra virgin olive oil.
Bake at 180 degrees for 30-35 minutes.
Serve it piping hot and cut, if you wish, in the middle and fill it as you like.
Excellent with fresh tomatoes or served with stewed vegetables as below … zucchini with tomato and parsley plus seitan cubes. mhhhhhh! 🙂

Enjoiy it!
Below, the small Diana’s focaccia, heart-shaped … while cooling!

  1. EleonoraNW3 12 October 2010 at 16:02

    I was thinking about something like this just a few days ago…you read my mind 🙂
    Must be delicious!

  2. ascanio 12 October 2010 at 16:16

    Must be delicious, my only concern is that…isn’t it to heavy? I mean, does it rise a little?

  3. Lisa 13 October 2010 at 13:59

    Great! 🙂

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