My focaccia baking mix, product image

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*.

*from controlled organic cultivation

contains the following allergenic ingredients: Corn

 

Nutritional values per 100 g final product
Energy959 kj / 227 kcal
Fat4,8 g
Carbohydrates43 g
of which sugar1,1 g
Fibre1,9 g
Protein2,0 g
Salt1,2 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.

Eggsnot containedMilknot contained
Fishnot containedCrustaceannot contained
Molluscnot containedGlutennot contained
Lupinenot containedSesamenot contained
Nutsnot containedPeanutnot contained
Cellerynot containedSoynot contained
Mustardnot containedCorncontained

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

  1. 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.
  2. Leave the dough, covered with a damp towel to rise in a warm place for 45 minutes.
  3. 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.
  4. 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.
  5. Press the halved cocktail tomatoes into the dough, drizzle the dough with the remaining oil and sprinkle with salt and herbs.
  6. Bake your focaccia for 25 minutes in the oven (circulating heat) or 35 minutes with top/bottom heat.
  7. Now enjoy your focaccia after it has cooled a little on a rack.

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