Meatless Monday: Ratatouille with rosemary focaccia bread

This week's Meatless Monday is 'Ratatouille with rosemary focaccia bread' which is inspired by the French Provencal stew, ratatouille. It originated in Nice and is traditionally a vegetable stew but can be made more substantial by adding beans or chickpeas. It can be served as a side dish or a main. Here I have made a rosemary focaccia bread to accompany it which can be made gluten free if you use gluten free strong bread flour.

Serves 3-4

You will need
For the rosemary focaccia bread

the focaccia bread before baking

500g strong brown bread flour (I used gluten-free)+ extra for flouring
7g sachet yeast
1/2 tsp fine pink salt
1/2 tsp coarse pink salt 
4 tbsp olive oil 
300ml warm water 
2 sprigs rosemary, stalks removed

Place the flour in a mixing bowl with the fine pink salt and the yeast and mix.  
In a jug mix the oil and water.  Add to the flour and mix to make a dough.  
Turn out onto a floured surface and knead for 10 minutes.  Form into a round and place on a baking tray for around 45 minutes until doubled in size.  
Dip a finger in warm water, make dents in the top of the dough and press a little of the rosemary in each dent.
Place in the oven at 200 degrees for around 20 minutes.

For the ratatouille
1 tbsp organic olive oil
1 red onion
2 cloves garlic
1 medium aubergine, diced
1 medium courgette, diced
1/4 red pepper, chopped
1/4 yellow/orange pepper, chopped
3 salad tomatoes, chopped + 2 tbsp tomato puree
1/2 tsp pink salt
1/2 tsp stevia
handful basil, shredded + extra for garnish

Heat the oil and add the onion and garlic and sweat for 2 minutes.  Add the remaining vegetables, salt, stevia and cider vinegar and cook on a medium heat until the vegetables are tender, adding a little water if necessary.  Add a handful of basil.  Divide between serving bowls and garnish with basil leaves. Serve with the focaccia bread.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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