Okara Small Focaccias

1 comment

Excellent, spongy, tasty!!
Okara can be used thousands ways. In addition to guaranteeing softness to the doughs, it makes a dish a complete food, thanks to the proteins.

Ingredients:
200 gr of all purpose flour
200 gr of kamut flour
100 gr of soy okara
brewer’s yeast or sourdough
250 ml of water (approximately)
2 teaspoons of basil vegan pesto (if possible self-produced, quantity to your choice)
1 tablespoon extra virgin olive
teaspoon of salt as needed

Method:
Mix all the ingredients, add enough water to get a soft dough, not too sticky. Let it rise (rising time varies depending on the yeast used).
Take the dough again, spread it on a working surface without kneading it; roll it out with a rolling pin to a thickness of 1 cm (approx).
Cut some disks, place them on a baking tray lined with baking paper.
With a kitchen brush (or a spoon), distribute on their surface abundant brine (water + salt), garnish with some grains of salt, sprinkle with a little olive oil.
Let them rest for 30 min and bake at 180°C for 10-15 min.
Check the baking.

Comment:
Delicious, tasty, spongy, the aroma of basil makes them particularly tasty. Excellent for any occasion: starter, snack, bread substitute!!
You can put them in a food bag and store in the freezer, once thawed they’ll be as fresh and soft as just baked.

Chef: Felicia from VeganBlog

  1. Cassandra78 22 February 2011 at 14:35

    It’s a pity I don’t self-produce tofu, as I see that okara is used so many ways… Well maybe it’s time to start



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