Wholemeal Vegan Focaccia with Creamy Zucchini Filling and Soy Milk Batter - Very Quick http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the Pasta 200 g wholemeal flour 100 g oat flour 7 g salt 4 g instant yeast 3 tablespoons extra virgin olive oil 170 ml water For the filling 300 g courgettes 1 tablespoon extra virgin olive oil Salt to taste Pepper to taste 150 ml soy milk 20 g rice flour Preparation Vegan Focaccia Stuffed in a Pan - 15 Minutes 1. First, prepare the filling. Wash the courgettes, remove the ends, dry them and blend them to obtain a julienne. 2. Pour a drop of oil into a pan and sauté the courgettes, adding salt and pepper. Keep the flame high for 2-3 minutes, stirring often until browned. Continue cooking for another 5 minutes. Turn off the heat, let cool. 3. In the meantime, prepare the dough for the focaccia. In a bowl, combine the wholemeal flour and oat flour. Mix with salt and baking powder for savory pies. In the center, add three tablespoons of extra virgin olive oil and knead with enough warm water to obtain a soft, velvety and non-sticky consistency: if the dough is too soft, add more flour. Wrap the ball of dough in a sheet of cling film and let it rest for 5 minutes to let the dough relax so it can be rolled out better. Alternatives ok Those who do not want to use oat flour can replace it with buckwheat flour, spelt flour or just use wholemeal flour. The courgettes for the filling can be replaced with other vegetables (mushrooms, asparagus, peppers, etc.). 4. While you wait for the pasta to relax, prepare the second part of the filling (thick vegan béchamel). Dissolve the rice flour in the soy milk, stirring thoroughly. Bring to the boil, adding salt and pepper: bring to the boil, stirring continuously until the right density is reached. 5. Divide the pasta into two approximately equal parts. Roll out each part with a rolling pin until you have two discs with a diameter of about 28-30 cm. 6. Cut out two sheets of baking paper until you have two circles with the same diameter as the pan. 7. Place the first disc of pasta on a circle of baking paper, then transfer to the pan. The right idea The baking paper is used to avoid direct contact between the pasta and the pan: this trick is useful for preventing the pasta from burning. 8. Stuff with the sautéed julienned courgettes and the hot vegan béchamel. Cover the filling with the second disc of dough and pinch the edges to seal them carefully and prevent the filling from leaking out during cooking. Cover the pan with the lid. 9. Turn on the heat and maintain a medium flame for 7-8 minutes. 10. After 7-8 minutes, lift the domed lid, place the second sheet of baking paper on top of the focaccia and cover with the flat lid. Turn the focaccia over as if it were an omelette, using the flat lid to help it, and slide it back into the pan, taking care to keep the baking paper between the dough and the pan. Cover again with the domed lid and continue cooking for another 7 minutes, maintaining a medium-low flame. 11. Turn off the heat and check the degree of cooking: if necessary, extend for another minute or two, depending on the heat that was maintained during cooking. 12. Remove the focaccia from the heat, cut into wedges and serve. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice