My Focaccia baking mix
The My Focaccia baking mix is the first vegan and gluten-free organic baking mix of the Italian classic. With a bit of olive oil, water and yeast, you can create a wonderfully fluffy bread, that you can spice up with herbs, olives, tomatoes, bell pepper or (vegan) feta cheese.
This baking mix contains 500 g and results in approx. 910 g of Focaccia.
Corn starch*, wholemeal rice flour*, tapioca starch*, light rice flour*, potato starch*, wholemeal millet flour*, corn flour*, psyllium husks*, salt, quinoa sourdough powder* (94 % quinoa ground products*, rice milling products*), grape concentrate*. (May contain traces of soy, cellery, mustard, lupine and nuts.)
*from controlled organic cultivation
contains the following allergenic ingredients: Corn
| Nutritional values per 100 g final product | |
| Energy | 959 kj / 227 kcal |
| Fat | 4,8 g |
| Carbohydrates | 43 g |
| of which sugar | 1,1 g |
| Fibre | 1,9 g |
| Protein | 2,0 g |
| Salt | 1,2 g |
The My Focaccia baking mix is the first vegan and gluten-free organic baking mix of the Italian classic. With a bit of olive oil, water and yeast, you can create a wonderfully fluffy bread, that you can spice up with herbs, olives, tomatoes, bell pepper or (vegan) feta cheese.
| Eggs | not contained | Milk | not contained |
| Fish | not contained | Crustacean | not contained |
| Mollusc | not contained | Gluten | not contained |
| Lupine | may contain traces | Sesame | may contain traces |
| Nuts | may contain traces | Peanut | not contained |
| Cellery | not contained | Soy | may contain traces |
| Mustard | may contain traces | Corn | contained |
Preparation
For Your Focaccia you still need
- 550 ml water
- 5 tbsp (50 ml) olive oil
- 1 packet BIOVEGAN master baking yeast (7 g)
- hand mixer with dough hook
- OPTIONAL: halved cocktail tomatoes, salt and herbs for sprinkling
Preparation
- Put your bread mix in a mixing bowl, mix it with the dry yeast and now add the water and half of the oil. Knead everything thoroughly, first slowly for 1 minute and then for 4 minutes on the highest speed with the hand mixer.
- Leave the dough, covered with a damp towel to rise in a warm place for 45 minutes.
- Preheat the oven to 200 °C circulating heat or 225 °C top / bottom heat and place an oven-proof dish filled with water in the oven.
- Put the dough on a baking tray lined with baking paper and form a rectangle of approx. 25 x 30 cm using a dough scraper. Let the dough rest again for 15 minutes.
- Press the halved cocktail tomatoes into the dough, drizzle the dough with the remaining oil and sprinkle with salt and herbs.
- Bake your focaccia for 25 minutes in the oven (circulating heat) or 35 minutes with top/bottom heat.
- Now enjoy your focaccia after it has cooled a little on a rack.
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