Fennel Lentil Focaccia

Ingredients

250 g wholemeal spelt flour
250 g spelt flour (type 630)
200 g sheep’s yoghurt
Salt
1⁄4 tsp fennel seeds
2 fennel bulbs
Turmeric
2 tbsp olive oil
100 g cooked beetroot
60 g grated parmesan cheese
15 g cream of tartar baking powder
Baking paper

Preparation

1. Knead the flour, yoghurt, 1 teaspoon of salt, fennel seeds and 325 ml of water with the dough hook of the mixer until you have a smooth dough. Cover the dough and let it rise for about 3 hours. 2. Clean and wash the fennel and cut it into strips about 1⁄2 cm thick. Season with salt and turmeric. Add olive oil and mix.
3. Line a springform tin (24 cm in diam- eter) with baking paper. Add the lentils and fennel one after the other. Bake in a preheated oven (electric oven: 190 °C) for about 10 minutes.
4. Sprinkle the dough with baking pow- der, knead thoroughly, roll out into a circle (24 cm in diameter) and place in the tin. Put the tin back into the oven and bake for another 30 minutes.
5. Take the focaccia out, turn it out onto a wire rack, remove the baking paper and let it cool.
6. Sprinkle the focaccia with Parmesan and serve.

Lentils: Betaine

Betaine, a glycine derivative, plays a key role in methionine metabolism. It supports the methylation of homo- cysteine, which converts it into methionine. A high homocysteine level can promote diseases such as Alzheimer’s, diabetes and cardiovascular diseases. Betaine helps to reduce this risk.