With a batch 10 Minute Ratatouille and finished with fresh arugula, this Summer Focaccia makes a great appetizer or side dish. Infused with the Luberon blend in the dough, this recipe tastes like great weather all year long. You could also make a half batch with ratatouille and get creative with the extra half!
Rated 3.5 stars by 4 readers
Bread
6
40 grams silan (2 Tbsp) or honey
10 grams Luberon blend
2 cups baby arugula
1 batch 10 Minute Ratatouille
Sprinkle on the smoked salt and bake for about 15 to 20 minutes or until you obtain a golden-brown color.
Finish with arugula and enjoy!
Variations & Ideas:
Before baking spread some tomato sauce on top and sprinkle grated parmesan for a quick focaccia pizza. Finish with fresh basil leaves for an extra summer touch.
Melt some butter with chopped garlic and brush the top after baking and before serving.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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