Name: Autumnal Vegetable Ratatouille with Herb Focaccia
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4 Portionen
Ingredients: 1.5 tsp Sugar; 0.5 cube Yeast; 500 g Wheat flour; 5 tbsp Salt; 0.5 Glas sun-dried Tomatoes in oil; 1 piece small swede; 4 piece Carrots; 200 g Celery root; 2 piece Onions; 2 Zweig Rosemary; 3 Stiel Thyme; 1 can Pepper; 100 ml Vegetable broth

Cook Time

2 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Autumnal Vegetable Ratatouille with Herb Focaccia is ready in 2 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty vegetable ratatouille with homemade focaccia is an absolute highlight in the cold season! The combination of sweet and savory vegetables, aromatic herbs and the crispy bread is simply irresistible. I especially like to make it in autumn when the vegetables come fresh from the market. The preparation is a bit more complex, but the result is worth it. Perfect as a warming main course on cold days or as a side dish for grilling. And the best part: it still tastes delicious the next day!

Ingredients (13 ingredients)

Preparation (6 steps)

Prepare yeast

Thermomix® Setting

2 min/99°F/Speed 1 37

Add 300 ml lukewarm water and 0.5 tsp sugar to the mixing bowl and heat for 2 min./37°C/speed 1. Crumble in the yeast and stir for 10 sec./speed 2. Then let it rest in the mixing bowl for 10 minutes.

120

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Add 500 g flour and knead for 3 min./knead setting to form a smooth dough. Transfer the dough to a bowl, covered, and let it rise in a warm place for approx. 45 minutes.

180

Shape and top the dough

Thermomix® Setting

1 min/Kneading speed

Add 1 tsp salt and 2 tbsp oil to the dough and knead in for 1 min./knead setting. Line a baking dish (30-25 cm) with baking paper, place dough in it and press flat. Roughly chop sun-dried tomatoes. Press dimples into the dough, press tomatoes into them. Drizzle with 1 tbsp olive oil. Let rise again for about 15 minutes.

Prepare vegetables

Peel swede and carrots. Cut into cubes or slices. Clean and wash celery, cut into slices. Peel onions and cut into wedges. Wash herbs.

Season vegetables

Spread vegetables and herbs in another baking dish, mix with 2 tbsp oil, season with salt and pepper.

Cook vegetables

Preheat the oven to 200 °C top/bottom heat. Cook the vegetables in the oven for approx. 60 minutes. After approx. 20 minutes, add tomatoes, broth and 1 tsp sugar to the vegetables and mix everything together. Cook together with the focaccia for another 40 minutes.