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Carrot Focaccia

Carrot Focaccia

1 dl water
50 g yeast
0.5 dl olive oil
1.5 dl Bonne Carrot Purée
1.5 dl wheat flour
1 tsp salt
anise seeds
sea salt

Mix the yeast with lukewarm water. Add the carrot purée, olive oil and half of the flour. Let the dough rise for about 30 min. Then add the salt and the rest of the flour.

The dough must be somewhat runny when mixed.

Pour the dough into a well-oiled oven tray or bread tin.

Sprinkle with anise seeds and let rise for about 30 min.

Pour some olive oil on the bread, sprinkle with some sea salt and bake at 250 degrees for about 5 min. Then drop the oven temperature to 200 degrees and bake the bread for another 15 min.


Unsweetened Bonne Premium purées are suitable for all kinds of cooking. You can use these purées to make sweet and savoury treats for any occasion. You are welcome to browse our recipe database or experiment on your own.


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