stuffed Mini focaccia
with Beamy plant-based bolognese mix
ingredients
For the dough
400 g type 0 flour
- 225 ml water
- 70 g soy yoghurt
- 8 g salt
- 5 g dry baker’s yeast
For the ragu'
- 1 pack Beamy plant-based bolognese mix
- 30 g oil
- 360 g tomato passata
- 1/2 onion
- 1 vegetable stock cube
- Herbs and seasonings to taste
METHOD
1
In a stand mixer—or in a large bowl—combine the flour, water, soy yoghurt and dry baker’s yeast. Knead for approximately 1 minute, then add the salt and continue kneading for another 5 minutes, until the dough is smooth and evenly combined.
2
Cover the dough and leave it to rise at room temperature for 2–3 hours, until doubled in size.
3
Meanwhile, prepare the ragù. Heat the oil in a frying pan and sauté the chopped onion until golden. Add the tomato passata, Beamy mix, vegetable stock cube and herbs and seasonings to taste. Cook over low heat for approximately 15 minutes, stirring occasionally.
4
Once the dough has finished rising, divide it into 8 equal portions. Roll out each portion and fill it with the plant-based ragù. Gently seal the mini focaccia and flatten them slightly.
5
Heat a drizzle of oil in a frying pan over low heat and cook the mini focaccia for approximately 5 minutes on each side, until golden brown and cooked through. Serve piping hot and enjoy immediately.
METHOD
1
In a stand mixer—or in a large bowl—combine the flour, water, soy yoghurt and dry baker’s yeast. Knead for approximately 1 minute, then add the salt and continue kneading for another 5 minutes, until the dough is smooth and evenly combined.
2
Cover the dough and leave it to rise at room temperature for 2–3 hours, until doubled in size.
3
Meanwhile, prepare the ragù. Heat the oil in a frying pan and sauté the chopped onion until golden. Add the tomato passata, Beamy mix, vegetable stock cube and herbs and seasonings to taste. Cook over low heat for approximately 15 minutes, stirring occasionally.
4
Once the dough has finished rising, divide it into 8 equal portions. Roll out each portion and fill it with the plant-based ragù. Gently seal the mini focaccia and flatten them slightly.
5
Heat a drizzle of oil in a frying pan over low heat and cook the mini focaccia for approximately 5 minutes on each side, until golden brown and cooked through. Serve piping hot and enjoy immediately.
GNOCCHI AL RAGù VEGETALE
con Beamy plant-based per ragù
POLPETTE
con Beamy plant-based gusto manzo
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