Ingredients

200 gr Mulino Marello unleavened bread mix

A spoonful of psyllium flour

Approximately 200 ml of water

30 ml extra virgin olive oil

2 pinches of fine salt

half a sachet of natural yeast for savory cakes

Approximately 200 g of black cabbage

2 courgettes

Procedure

Julien-grate the courgettes and chop the black cabbage. In a bowl mix the flour with the natural yeast, the psyllium, the oil, the water, season with salt and add the vegetables. Mix everything and spread the mixture on a round or rectangular mold. Cook in the oven at 180 degrees for about 30 minutes.

Curiosity

This new blend of flours for unleavened bread is perfect for making focaccia like this. Crispy on the outside and soft on the inside, thanks also to the presence of vegetables in generous quantities.

I added some psyllium husk to give the dough more hold and cohesion, but if you don't have this ingredient you can easily omit it.

The focaccia is good both hot, in slices heated in the oven, but also at room temperature for a picnic on the lawn.

I like to accompany it with cooked vegetables such as chicory or a simple mixed salad with radicchio and rocket.

You can spread it perhaps with a cream of peas or courgettes and mint, or with slices of avocado.

To fill it I chose courgettes, always suitable for a thousand recipes, but in March they start to become seasonal, sweet and pulpy, very rich in potassium and chlorophyll.

Together with the black cabbage, they make the latter less intrusive in flavor and truly become a perfect base. Black cabbage, a vegetable with a thousand virtues and a treasure chest of antioxidants, we often don't know how to use it and make it welcome in the family. This recipe is an easy way to use it, to take advantage of its benefits and free ourselves from the typical cabbage flavor!