

Gluten-free focaccia with vegan whey and spirulina, perfect for those looking for a tasty and healthy alternative.
Create a dough with all the ingredients except rosemary and oil, cover it, and let it rise for 2 hours.
Roll out the dough, add rosemary, and drizzle with oil.
Bake in a fan oven at 200°C for 20 minutes.
Find the whey recipe on the author's blog.
Italy, Lazio