Cauliflower Focaccia

Name: Cauliflower Focaccia
Total time: 2400 s
Yield: 3/4 sheet pan
Ingredients: About 1 1/2 pounds cauliflower (700 grams); 3 1/2 cups buckwheat flour (450 grams) (or 4 cups all-purpose flour (500 grams)); 4-5 tablespoons extra virgin olive oil; 1 teaspoon salt; About 10 cherry tomatoes (yellow, red, green); as needed Olives (such as Taggiasca),; A few sprigs fresh rosemary; as needed Pink sea salt crystals,; A few strips sun-dried tomato

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

After seeing @mary_cooking79's cauliflower pizza recipe, I wanted to try making focaccia. I made both a gluten-free version and one with all-purpose flour, and both turned out great—crispy and perfect for adding your favorite toppings! I used this as an opportunity to use up some leftover ingredients I had (olives, sun-dried tomatoes, a few tomatoes…). Both kids and adults loved it! Give it a try!

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

10 minutes prep + 30 minutes baking

3/4 sheet pan

About 1 1/2 pounds cauliflower (700 grams)
3 1/2 cupsbuckwheat flour (450 grams) (or 4 cups all-purpose flour (500 grams))
4-5 tablespoonsextra virgin olive oil
1 teaspoonsalt
For the topping:
About 10 cherry tomatoes (yellow, red, green)
as neededOlives (such as Taggiasca),
A fewsprigs fresh rosemary
as neededPink sea salt crystals,
A fewstrips sun-dried tomato

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Steps

10 minutes prep + 30 minutes baking

1

Wash and trim the cauliflower, breaking it into small florets. Blanch in lightly salted boiling water for about 10 minutes, then drain thoroughly.
2

Place the cauliflower in a food processor, add olive oil and salt, and process until very finely chopped.
3

Transfer the mixture to a bowl and add the buckwheat flour. Mix well to combine all the ingredients.
4

With lightly oiled hands, spread the dough onto a baking sheet lined with parchment paper and smooth it out evenly. Add your favorite toppings. I used multicolored cherry tomatoes, Taggiasca olives, rosemary, and a few anchovy fillets. Feta cheese is also a great addition after baking!
5

Bake in a convection oven at 375°F (190°C) for about 20 minutes. Once baked, you can add pink sea salt (or regular salt, to taste) and a drizzle of olive oil.