Gluten-free focaccia with vegan whey and spirulina, perfect for those looking for a tasty and healthy alternative.
Create a dough with all the ingredients except rosemary and oil, cover it, and let it rise for 2 hours.
Roll out the dough, add rosemary, and drizzle with oil.
Bake in a fan oven at 200°C for 20 minutes.
Find the whey recipe on the author's blog.
Italia, Lazio
| Energy (kcal) | 234.15 |
| Carbohydrates (g) | 16.28 |
| of which Sugars (g) | 2.34 |
| Fat (g) | 15.14 |
| of which Saturates (g) | 1.27 |
| Protein (g) | 7.41 |
| Fiber (g) | 3.61 |
| Sale (g) | 1.34 |
