‘Fridge harvest’ focaccia

‘Fridge harvest’ focaccia

Scandinavian Baking
1 40x30cm focaccia
Columbus Leth

Often we find we have a random selection of leftover – and ageing – vegetables deposited in the bottom drawer of the refrigerator. This bread is a good way to make use of some of them. It is great for dinner with salad or soup, or also a popular dish on a buffet or if brought to a pot-luck because – in addition to tasting good – it looks both tempting and festive on the table.


Quantity Ingredient
50g fresh yeast
800ml lukewarm water
1 tablespoon honey
4 tablespoons olive oil
500g stoneground rye flour
300g strong white flour, plus more to dust
10g fine sea salt
2 beetroots
1 carrot
1 red onion
10 sprigs thyme
1 tablespoon sea salt flakes


  1. Crumble the yeast into the lukewarm water and stir to dissolve. Add the honey and 2 tbsp of the oil and stir again. Mix in both flours and the fine salt and mix well into a sticky dough. Knead well on a floured work surface. Cover and leave to rise in a warm place for one hour.
  2. When ready to bake, preheat the oven to 200°C.
  3. Peel the beetroots, carrot and red onion, then cut the vegetables into wedges, or in half, depending on size and the final look you want. Line a 40 x 30cm baking tray with baking parchment. Place the dough on the baking tray and spread it out with your fingertips to cover the surface.
  4. Press the vegetables and thyme into the dough, drizzle with the remaining 2 tbsp of oil and sprinkle with the salt flakes. Let the bread rise once more in a warm place, this time for 30 minutes.
  5. Bake the focaccia for 10 minutes, then look at the bread. If the vegetables are turning a bit brown, reduce the oven temperature to 190°C; if not, leave the temperature as it is. Continue baking for another 30 minutes – again reducing the oven temperature slightly if it seems to be browning too much – or until the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.
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