{"id":5014,"date":"2014-10-03T16:00:11","date_gmt":"2014-10-03T14:00:11","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5014"},"modified":"2014-10-03T16:18:28","modified_gmt":"2014-10-03T14:18:28","slug":"focaccia-with-fennel-and-carrots-focaccia-mit-karotten-und-fenchel","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5014","title":{"rendered":"focaccia with fennel and carrots \/\/ focaccia mit karotten und fenchel"},"content":{"rendered":"

\"carrots<\/a><\/p>\n

as the harvest of carrots and fennel has been late and not that abundant\u00a0this year, i am extremely happy that it was enough to have this delicious fennel and carrots focaccia this year again. no\u00a0matter how late in the year the harvest is, this brings summer back on your table.<\/p>\n

the focacica itself is with spelt flour, which is a surprisingly good idea. but the clue is\u00a0the marinated fennel and carrots on top. they are cooked in the oven and marinated in a very delicious dressing and served on top of the already baked focaccia with some parsley and fennel greens.<\/p>\n

i found the recipe in the german essen&trinken magazines holiday issue<\/a><\/em>.<\/p>\n

there will be no leftovers, i promise.<\/p>\n

enjoy!<\/p>\n

focaccia:<\/p>\n

1 tsp fennel seeds
\n300 g spelt flour
\n1 package dry yeast
\n1 tsp salt
\n1 tbsp olive oil<\/p>\n

fennel & carrots:<\/p>\n

1 lemon
\n50 g sugar
\n2 dried chilis
\n4 tsp capers
\n8 tbsp olive oil
\n2 large (or several small) fennels
\n8 large (or several small) carrots
\n1\/2 bunch of parsley
\nfennel greens<\/p>\n

ground the fennel seeds in a mortar and combine with the flour, dry yeast and the salt. add 180 ml warm water and 1 tbsp of olive oil. combine everything and knead to a compact dough. allow to rest for one hour or until it doubled its size.<\/p>\n

preheat your oven to 200\u00b0C.<\/p>\n

in the meantime you can start the vegetables. therefore prepare the marinade first. you need to combine the zest of one lemon, six tbsp of lemon juice and 100 ml of water. add the sugar in a pan and caramelize. when golden, add the zest-lemon juice-water-mixture, the dried chills and a pinch of salt. simmer until the caramel become liquid again. add the capers and 2 tbsp of olive oil and pour the mixture into a large bowl.<\/p>\n

clean the fennel and cut into wedges. combine with 2 tbsp of olive oil, salt and pepper and bake for about 10 minutes. add to the marinade when\u00a0done.<\/p>\n

clean the carrots and half or\u00a0quarter them lengthwise if they are large. combine with salt, pepper and 2 tbsp of olive oil as well and bake for 10 minutes. add also to the marinade and set aside.<\/p>\n

divide the dough into four and flatten\u00a0each. place\u00a0on a baking tray, cover and allow to rise for 15 minutes. now press your fingertips in the flat to form small holes. pour over 2-3 tbsp olive oil and bake for about 20 minutes.<\/p>\n

wash and chop the parsley and fennel greens and add to the vegetables. set some vegetables on top of each of the baked focaccia and serve.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

focaccia:<\/p>\n

1 tl fenchelsamen
\n300 g dinkelmehl
\n1 packung trockenhefe
\n1 tl salz
\n1 el oliven\u00f6l<\/p>\n

fenchel & karotten:<\/p>\n

1 zitrone
\n50 g zucker
\n2 getrocknete chili
\n4 tl kapern
\n8 el oliven\u00f6l
\n2 gro\u00dfe (oder mehrere kleine) fenchel
\n8 gro\u00dfe (oder mehrere kleine karotten)
\n1\/2 bund petersilie
\nfenchelgr\u00fcn<\/p>\n

die fenchelsamen in einem m\u00f6rser zersto\u00dfen und mit dem mehl, der hefe und dem salz mischen. 180 ml warmes wasser und einen essl\u00f6ffel oliven\u00f6l dazugeben. alles gut mischen und zu einem kompakten teig verkneten. zugedeckt eine stunde gehen lassen oder bis sich der teig verdoppelt hat.<\/p>\n

den ofen auf 200\u00b0 C vorheizen.<\/p>\n

in der zwischenzeit kann das gem\u00fcse vorbereitet werden. los geht es mit der marinade. abgeriebene schale einer zitrone, sechs essl\u00f6ffel zitronensaft und 100 ml wasser mischen. die 50 g zucker in eine pfanne geben und karamellisieren lassen. wenn er sch\u00f6n golden ist, die zitronenschalen-saft-wasser-mischung dazugeben sowie die getrockneten chili und eine prise salz. k\u00f6cheln lassen bis das karamell wieder fl\u00fcssig ist. die kapern und zwei essl\u00f6ffel oliven\u00f6l dazugeben und in eine gro\u00dfe sch\u00fcssel f\u00fcllen.<\/p>\n

den fenchel waschen, putzen und in spalten schneiden. mit zwei essl\u00f6ffeln oliven\u00f6l, salz und pfeffer mischen und 10 minuten backen. dann in die gro\u00dfe sch\u00fcssel mit der marinade geben.<\/p>\n

die karotten ebenfalls waschen und putzen und l\u00e4ngs in h\u00e4lften oder viertel schneiden. mit salz, pfeffer und zwei essl\u00f6ffeln oliven\u00f6l mischen und ebenfalls 10 minuten backen. anschlie\u00dfend zu dem fenchel in die marinade geben.<\/p>\n

den teig in vier gleiche portionen teilen und jeweils flach dr\u00fccken. auf ein backblech legen, mit einem tuch zudecken und weitere 15 minuten gehen lassen. dann mit den fingerspitzen kleine l\u00f6cher in die fladen dr\u00fccken und zwei bis drei essl\u00f6ffel oliven\u00f6l dar\u00fcbergeben. 20 minnten backen.<\/p>\n

petersilie und fenchelgr\u00fcn waschen, hacken und zum gem\u00fcse geben. auf jede gebackene focaccia etwas gem\u00fcse geben und servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

as the harvest of carrots and fennel has been late and not that abundant\u00a0this year, i am extremely happy that it was enough to have this delicious fennel and carrots focaccia this year again. no\u00a0matter how late in the year … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[42,79,20,103],"class_list":["post-5014","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-carrot","tag-fennel","tag-parsley","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5014"}],"version-history":[{"count":18,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5014\/revisions"}],"predecessor-version":[{"id":5147,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5014\/revisions\/5147"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5014"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}