Bell pepper and zucchini focaccia

This low-histamine bell pepper zucchini focaccia is perfect as a side dish for grilling, as a snack in between meals, or as bread with a delicious salad.  

This recipe is  

• vegan
• suitable for a low-histamine diet  
• lactose-free  

 Preparation time  

10 minutes + 60 minutes baking time  

Ingredients for 1 focaccia  

• 2 zucchini (approx. 600 g)  
• 1 onion (1)  

• 1 clove of garlic (1)  
• 350 g spelt flour  
• 1 red bell pepper  
• 1 tsp HistaFood Herb Salt  
• Olive oil  

 

preparation  

• Wash, trim, and finely grate the zucchini.  
• Wash, clean and finely chop the bell peppers.  
• Peel and finely chop the onion and garlic clove.  

• Mix all ingredients except the olive oil for frying in a bowl until well combined.  
• Preheat oven to 200°C (top/bottom heat).  
• Brush the baking tray with cooking olive oil and spread the dough evenly on it.  
• Bake for approximately 60 minutes until golden brown.  
• Remove from the oven, let cool and serve.  

Our HistaFood tip  

You can also top the focaccia with sesame seeds (1), pumpkin seeds, basil or parsley, if you like. 

Prepared with

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