This is the recipe from our April Munch of the Month Winner. We loved the way Joanna used the veg to decorate the focaccia it’s so mouthwatering!
We had loads of great entries for April, check out our social media for the others and thanks to everyone who entered you inspired the team and our vegbox community.
Our Munch of the Month competition is open to all vegbox customers and there’s a hamper up for grabs every month. We choose the winner on the last Friday of the month and all you have to do to enter is share a photo of your recipe on our Facebook group or Instagram and use the following hashtags #locavoremm #locavorevegbox
The winner is decided by our vegbox team who vote for their favourite. The prize is a Locavore hamper worth £50 and the chance to share your recipe here on our site.
1 packet of dried yeast/ 1/2 cube of fresh yeast (21g)
30ml olive oil
330g spelt flour
300g plain flour
3 tsp salt
400ml lukewarm water
Also a little extra olive oil for drizzling & fresh vegetables for decorating (i.e. tomatoes, onions, asparagus, spring onions, broccoli etc)
Add the yeast to the lukewarm water (make sure the water isn’t too warm as this can kill the bacteria in the yeast), stir and leave for about 5 minutes.
Combine the dry ingredients and add the wet ingredients. Kneed the dough for 5-10 minutes until you have a smooth dough that is soft but not sticky.
Roll the dough into a ball, add to a bowl, cover with a slightly moist tea-towel and leave to rise in a warm place for 1-2 hours. In the meantime prep the veg you want to use as a topping.
When you’re ready to bake Preheat the oven to 200 degrees (fan).
Line a baking dish with baking parchment and add the risen dough straight from the bowl into the form. Stretch the dough into all corners and top with veg. Bake the focaccia 25 to 40 minutes, depending on the size of your form. The focaccia should have a nice gold brown colour.
Once ready, take the focaccia out of the oven and let it rest for a couple minutes, then drizzle over some more olive oil and sprinkle with coarse salt.
Tastes great with a little balsamic vinegar for dipping.