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Ingredients
Dough
- 3 ½ oz whole baby rainbow carrots, in pieces (1 in.)
- 7 oz warm water
- ½ oz honey
- 1 ½ tsp dried instant yeast
- 12 oz bread flour
- 2 oz extra virgin olive oil, plus extra to grease
- ¾ tsp salt
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp turmeric powder
Toppings
- 21 ½ oz water, divided
- 12 oz whole baby rainbow carrots, trimmed, peeled
- 1 ½ oz extra virgin olive oil
- ½ tsp salt
Baking
- extra virgin olive oil, to drizzle
- Nutrition
- per 1 piece
- Calories
- 822.4 kJ / 196.6 kcal
- Protein
- 4 g
- Carbohydrates
- 25.4 g
- Fat
- 8.8 g
- Saturated Fat
- 1.3 g
- Fibre
- 1.9 g
- Sodium
- 271.4 mg
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