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Physalis focaccia

Physalis focaccia

Bread is not difficult to make at all and it is delicious to add something fruity. Physalis lends itself very well to being heated. Why not give it a try!

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  • 15 g dried yeast or 50 g fresh yeast
  • 600 g flour + extra for dusting
  • 3 tbsp olive oil + extra
  • 1 clove of garlic
  • 50 g black olives
  • 15 g rosemary
  • 200 g physalis
  • 15 g coarse sea salt
  • Salt

Kitchen tools

  • Stand mixer (optional)
  • Rolling pin

Preparation method

  1. Mix the yeast with 50 ml lukewarm water (approx. 35 °C ) and leave to stand for 5 minutes. Put the flour in a bowl and add the yeast mixture, 300 ml lukewarm water and the olive oil. Knead into a supple dough. Add 1 teaspoon of salt and crush the garlic into it. Then knead for 8-10 minutes. Or knead the dough in a standing mixer with a dough hook for about 6 minutes into a supple dough. Cover the dough with a damp tea towel in a draught-free place and let it rise for approx. 1 hour until it has doubled in volume.
  2. Chop the olives coarsely, remove the needles from the rosemary and chop the needles coarsely as well. Knead the dough briefly and then knead the olives and rosemary into it. Let rest for 15 minutes.
  3. Preheat the oven to 200 °C.
  4. Divide the dough into four equal pieces and use a rolling pin to roll them out into squares 1 cm thick. Place them on a baking tray.
  5. Remove the golden brown husk from the physalis and wash and dry the berries. Press the berries into the dough, drizzle with some extra olive oil and sprinkle with the sea salt. Bake the focaccia in the middle of the oven for approx. 15 minutes until golden brown and cooked through.

Nutrition value per person/bite

365 kcal
11 g
10 g
2 g
57 g
3 g
3 g

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