Foccacia, an Italian flat-bread, is such an easy thing to make. There's very little kneading required because the yeast does all the work. So, I often make some on the weekends - topped with whatever I have on hand.
Today I wanted to use some shredded carrots that I had from Grimmway Farms, who generously sent carrots to all of the bloggers taking part in the #BrunchWeek 2014 event in May.
- 2 C white whole wheat flour
- 1 t freshly ground salt
- 1 t dry active yeast
- 1 C warm water
- 1 C shredded carrots (I used shredded carrots from Grimmway Farms*)
- freshly ground salt
- freshly ground pepper
- olive oil
- balsamic vinegar
- thin slices of organic lemon
- 2 T fresh mint, thinly sliced
*I received complimentary bags of carrots from Grimmway Farms for participating in the #BrunchWeek 2014 event coming up in May.
In a large bowl, stir flour, salt and yeast together until well combined. Add warm water and stir well until a sticky dough is formed. Let rise, covered, in a warm place for about 45 minutes to an hour.