Gluten-free focaccia with vegan whey and spirulina, perfect for those looking for a tasty and healthy alternative.
Make a dough with all the ingredients except the rosemary and the oil, cover it, and let it rise for 2 hours.
Roll out the dough, add the rosemary, and drizzle with the oil.
Bake in a fan oven at 200°C for 20 minutes.
You can find the whey recipe on the author's blog.
Italia, Lazio
| Energy (kcal) | 290.03 |
| Carbohydrates (g) | 24.69 |
| of which sugars (g) | 3.26 |
| Fat (g) | 14.39 |
| of which saturates (g) | 1.97 |
| Protein (g) | 29.28 |
| Fibre (g) | 4.09 |
| Salt (g) | 1.24 |
