Carrot, Rice Flour, and Mixed Seed Focaccia – Ilaria Moretti

Preparation

Slice the carrots into rounds and add a little water to soften them. Blend everything together and place it in a bowl, adding La Veronese® Rice Flour, hemp seeds, and pumpkin seeds.

Knead until you get a soft, uniform, and easily workable dough.

Prepare a baking tray lined with parchment paper, add a drizzle of olive oil, and roll out the dough using a rolling pin and a little flour. Optionally, sprinkle sesame seeds on top as a final decoration.

Bake the focaccia for 15–20 minutes at 180°C in a convection oven.

While the focaccia is baking, prepare the tzatziki sauce.

Grate the cucumber and add a tablespoon of almond flour, enough soy yogurt to make the sauce creamy, mint to taste, the juice of half a lemon, olive oil, and salt and pepper to taste.