FOCACCIA WITH OLIVES TO SHARE
Cost
Difficulty
Hot
Ingredients
For 5 portions
Focaccia with green and black olives
Beetroot cream 20g:
100g of cooked chickpeas, precooked beetroots 400g, juice of one lemon, olive oil 15g, salt 3g and cumin 2g.
Chickpea cream 100g:
Pre-cooked chickpeas 500g, lemon juice 90g, olive oil 100g, salt 3g and pepper 2g.
Associated Product
Recipe
A culinary creation designed for sharing. Crafted with our versatile Foccacia with olives, it's perfect for bars, restaurants, hotels, and caterers. In just 20 minutes, you can present your guests with a delightful accompaniment to drinks, an impressive appetizer, or a gourmet addition to your menu.
Preparation : 10 minutes
For the beetroot cream:
Drain the beetroot, peel them and blend them with the rest of the ingredients until a smooth, homogeneous cream is obtained.
For the chickpea cream:
Drain the chickpeas, blend them with the rest of the ingredients until a smooth, homogeneous cream is obtained. Tip : for a smoother texture, you can peel them
Drain the beetroot, peel them and blend them with the rest of the ingredients until a smooth, homogeneous cream is obtained.
For the chickpea cream:
Drain the chickpeas, blend them with the rest of the ingredients until a smooth, homogeneous cream is obtained. Tip : for a smoother texture, you can peel them
Dressing : 10 minutes
Bake the focaccia at 190° for 8 minutes, let it cool and cut it into strips 3 cm wide and 14 cm long.
Chef's tip
Remember to refrigerate any leftover of beetroot cream and chickpea cream for future use.