Very simple to make, Sardinian vegetable focaccia is a perfect brunch dish.
6 people
1
Clean the onions and chop them; peel the carrots and wash, dry and grate them. Wash the courgette and grate it.
2
Put all the chopped and grated vegetables in a large bowl. Drain the Mutti tomatoes, cut them with a knife and fork, and add them to the other vegetables. Add the salt, oil, parmesan and flour. Mix well with a spoon or your hands.
3
Cover a 30 cm diameter pan with baking paper and add the mixture. Press it down firmly with your hands.
4
Bake in a preheated fan oven at 180°C for 35–40 minutes.
Sardinian vegetable focaccia is a delightful and flavorful way to make vegetables the star of your meal. This traditional dish from Sardinia is loved for its rustic charm and simplicity. Made with grated zucchini, carrots, onions, and Mutti Peeled Tomatoes, it transforms humble ingredients into something truly mouth-watering. It’s light yet satisfying, with a golden crust and a tender, flavorful interior. Best of all, it’s incredibly easy to prepare, no yeast or rising time required.
Perfect for brunch, a picnic, or even a light dinner, this focaccia is a great way to include more vegetables in your diet without compromising on taste. All you need is a grater to finely shred the vegetables and a mixing bowl to bring it all together. Once baked, the result is a wonderfully savory, slightly crisp, and fragrant vegetable cake that everyone will love.
This vegetable focaccia is at its best straight from the oven, when the edges are golden and the aroma fills your kitchen. It’s also delicious slightly cooled, making it ideal for packed lunches or an outdoor snack. Serve it in slices, pair it with a fresh salad, or enjoy it on its own, it’s a wholesome and comforting dish that never fails to please. Experiment with your own combinations and let this simple Sardinian favorite become a regular part of your mealtime repertoire.
