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Summer beet Focaccia
2022-05-27
https://www.metro.ca/userfiles/image/recipes/focaccia-betterave-11932.jpg
PT10M
PT25M
PT1H05M
In a small bowl, combine honey and hot pepper flakes.On floured work surface, roll out dough with rolling pin and transfer to oiled lasagna pan.Cover with a clean cloth and puff up in a draft-free area for about 30 minutes.Open the can of beets and remove excess liquid. Do the same with the corn and chickpeas.Preheat oven to 450*F (230*C).Brush the dough with the oil, add the garlic and rosemary.Dredge the beet cubes on the dough. Add corn kernels and chickpeas. Season with fleur de sel and freshly ground pepper.Bake in the middle of the oven for 20 to 25 minutes or until the dough is golden brown.Serve hot or cold and garnish with sharp cheddar, arugula and spiced honey.Source: Bonduelle
6
0
0
0
0
spiced honey:
2 tablespoons (30 mL) honey
1/4 teaspoon (1 mL) hot pepper flakes
foccacia:
1 lb (450 g) pizza dough at room temperature
1 tablespoon (15 mL) olive oil
1-2 cloves of garlic, chopped
1 tablespoon (15 mL) fresh rosemary leaves or chopped
14 oz (398 mL) 1 can Del Monte Diced Beets
3,5 oz (106 mL) 1 can Bonduelle Corn Mini
3,5 oz (106 mL) 1 can Bonduelle Chickpeas
flower of salt and fresh ground pepper
3 oz (90 g) shredded or grated old cheddar cheese
1 1/2 cup (375 mL) arugula
Summer beet Focaccia
6
Main course
0:10
Preparation
0:25
COOKING
1:05
TOTAL TIME
Ingredients
-
spiced honey:
-
2 tablespoons
(30 mL)honey
-
1/4 teaspoon
(1 mL)hot pepper flakes
-
foccacia:
-
1 lb
(450 g)pizza dough at room temperature
-
1 tablespoon
(15 mL)olive oil
-
1-2
cloves of garlic, chopped
-
1 tablespoon
(15 mL)fresh rosemary leaves or chopped
-
14 oz
(398 mL)1 can Del Monte Diced Beets
-
3,5 oz
(106 mL)1 can Bonduelle Corn Mini
-
3,5 oz
(106 mL)1 can Bonduelle Chickpeas
-
flower of salt and fresh ground pepper
-
3 oz
(90 g)shredded or grated old cheddar cheese
-
1 1/2 cup
(375 mL)arugula
Preparation
In a small bowl, combine honey and hot pepper flakes.
On floured work surface, roll out dough with rolling pin and transfer to oiled lasagna pan.
Cover with a clean cloth and puff up in a draft-free area for about 30 minutes.
Open the can of beets and remove excess liquid. Do the same with the corn and chickpeas.
Preheat oven to 450*F (230*C).
Brush the dough with the oil, add the garlic and rosemary.
Dredge the beet cubes on the dough. Add corn kernels and chickpeas. Season with fleur de sel and freshly ground pepper.
Bake in the middle of the oven for 20 to 25 minutes or until the dough is golden brown.
Serve hot or cold and garnish with sharp cheddar, arugula and spiced honey.
Source: Bonduelle
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
