Marc & Silvia Mulvaney
Two freshly married vegans, obsessed with traveling, food, dogs and long walks
I can’t stress enough how easy and fun it is to cook your own homegrown veggies. It’s so satisfying and they taste so much better.
Favs for Cleansing
Water, ginger, spinach and avocado! I swear avocado makes me thinner. I usually add all my favorite detoxing ingredients into my daily dishes somehow.
4 ½ cups black flour (with activated carbon) + a bit for kneading
4 tbsp dry sourdough (or 8 tbsp fresh yeast)
2 cups warm water
4 spoons olive oil
1 pinch of salt
1 cup artichokes in oil
1 cup sundried tomatoes in oil
1 cup pitted green olives cut in round slices
A few rosemary sprigs and a bunch of sage leaves
Salt in grains
Place the water in a small bowl and add the yeast. Stir well till dissolved. Add 4 spoons of olive oil, give it another quick mix and let it rest for 10 minutes. In a mixing bowl, add flour, salt and slowly add water till your mix is doughy. Knead vigorously till you have the perfect dough. Cover the bowl with a cloth and leave it to rest for an hour in a dry place. Knead again for a few minutes and let to rest 30 minutes more. Pre-heat the oven at 200° (400F). Divide your dough in 2 pieces and Form the shape of your bread. On a baking tray place the first layer and top with half of your toppings. Now add the second layer over your Base, sealing the toppings inside the bread. Now top the rest with your artichokes, tomatoes, herbs and salt. Decorate with your leftovers, rosemary, sage and add a spoon of thick grained salt. The total height of the focaccia bread should be about 3 cm before baking. Bake for about 25 to 35 minutes.