The Jerusalem Post Magazine - - FOOD -

The pink fo­cac­cia calls for mi­cro ama­ranth leaves, which don’t have a very strong fla­vor and so can be used eas­ily in pas­tries and pas­tas and give them a unique pink tint. Makes 14 to 15 fo­cac­cias with 20-cm. di­am­e­ter. 1 kg. flour, sifted

2 Tbsp. dry yeast

1 Tbsp. sugar

¼ cup olive oil

1 Tbsp. kosher salt

100 gr. mi­cro ama­ranth

650 ml. wa­ter at room tem­per­a­ture


Olive oil

Kosher salt

Pinch of grated pecorino cheese Pinch of mi­cro thyme leaves

In the bowl of an elec­tric mixer fit­ted with a dough hook, add the flour, yeast and sugar. Add the oil, microgreens and half of the wa­ter. Mix gen­tly and then add the salt. Con­tinue mix­ing and add the rest of the wa­ter. Mix well un­til soft. Cover with a towel and let rise for 40 to 60 min­utes or un­til dough dou­bles in vol­ume.

Sep­a­rate dough into 14 or 15 balls. Roll them out into ovals that are 1-cm. thick. Ar­range them evenly spaced on a tray lined with bak­ing pa­per and make in­den­ta­tions in a row down the cen­ter of the fo­cac­cias.

Driz­zle with a gen­er­ous amount of olive oil and sprin­kle with kosher salt, pecorino cheese and mi­cro thyme leaves. Let rise for an­other 15 min­utes and then bake in an oven that has been pre­heated to 190° for 25-30 min­utes un­til they be­come golden brown.

THE WRITER with Ha­gai Ma­zor in a green­house.

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