The cauliflower focaccia is a high and soft pizza stuffed with potatoes, cauliflower and mozzarella. In today’s recipe, we used purple cauliflower but green or white cauliflower is also fine. This cauliflower focaccia is perfect for the autumn season and the arrival of winter, it is prepared in a few hours and you can make it the day before for the next, just keep it in the fridge and reheat it at the moment. It is very soft and if you want you can stuff it with your favourite vegetables, due to its height and consistency it is very reminiscent of Genoese focaccia. It is perfect as an appetizer, for an aperitif or to be served on holidays.


350 g of flour
10 g of fresh brewer’s yeast
300 g of water
1/2 teaspoon of salt
2 tablespoons of olive oil
1 cauliflower
100 g mozzarella
2 medium potatoes
olive oil as needed
Salt to taste
onion to taste


Preparation of cauliflower focaccia

In a bowl, we start by pouring all the flour, if you want you can also use half white flour and half whole wheat flour.

Lightly heat the water in a saucepan and dissolve the brewer’s yeast inside. We add the water with the dissolved yeast a little at a time.

Continuing to mix, add the olive oil and salt, until it forms a dough slightly firmer than a batter. Cover it with cling film and let it rise in a warm place for at least 2 hours.

On a cutting board we cut our cauliflower well (I used the purple one but whatever you prefer is fine) divide all the florets. Let’s wash it well underwater.

Pour the well-washed cauliflower into a pan, add a little onion and a drizzle of oil, let it cook with a lid for at least 40 minutes.

After the resting time of our dough, take a 26cm pan, oil it well and pour it inside. With our hands slightly wet with water, we crush our focaccia well. Let it rise for another 30 minutes. Once well leavened, fill it with the first layer of sliced ​​potatoes.

We also pour our cauliflower, now cooked.

Add the diced mozzarella, a drizzle of oil and a little salt. We bake our focaccia at 180 ° for 40-45 minutes in a ventilated oven, 190 ° in a static oven. Once ready, take it out of the oven and let it cool well.

Our focaccia will be very tall and super soft!

You may be interested to read lemon granita recipe/ Zucchini sauce recipe/ Coconut milk panna cotta recipe.

Leave a Comment

Your email address will not be published.