For 2 servings

For the focaccia

  • 300 g wheat flour
  • 200 ml lukewarm water
  • 250 g pistachios
  • 20 g fresh yeast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt

For the salad

  • 5 small artichokes
  • 1 bunch rocket salad
  • 10-15 black olives
  • 10 cherry tomatoes
  • 1 shallot
  • extra virgin olive oil
  • juice of 1/2 organic lemon
  • 1 tbsp fig vinegar
  • 1 tsp Dijon mustard
  • sea salt
  • black pepper

In the middle of nature and accompanied by various delicacies. This is how we imagined the time on Corsica. We packed some delicious things for every mountain hike. In the forest, at the water and on top of the mountain, just sitting there, enjoying the landscape and the sounds and smell of nature. Unpacking the fresh bread and thinking of nothing. We are looking back at some great days. This is our last Corsica recipe and our holiday diary ends here. That’s why we added a lot of pictures to this blog entry. Just take a look at the clear (and cold) water, the huge rocks and the picturesque landscape.

Husk the pistachios and grind 170g to flour. Pour the water into a bowl and let the yeast dissolve. Add wheat flour, pistachio flour, pistachios, salt and olive oil and knead until the dough is smooth (at least 5 minutes). Then cover the bowl with a wet dish towel and let it rest at a warm place for 30 minutes to let the yeast and dough rise. Dump the dough on a baking sheet and dimple it with a wooden spoon handle. Now brush with olive oil and put in the middle of the oven for 25-30 minutes at 200°C.
Remove the outer leaves of the artichoke and cut off the upper part and the stem. Now only the artichoke hearts are left. Quarter them and remove the furry choke with a spoon. You can also slice the artichokes if you’d like to. Chop the shallots and sweat in a pan with olive oil. Now add the artichokes and roast from every side. The tomatoes also need to be pre-baked. Place them in a small casserole, spread with olive oil, salt and pepper. Now bake for 20 minutes at 175°C. It’s so tasty when the tomatoes burst when they are mixed with the salad and their juice blends with the dressing and salad. Halve or slice and stone the olives and mix with the artichokes, tomatoes and rocket salad. We prepare a simple vinaigrette out of lemon juice, fig vinegar, olive oil and mustard and add salt and pepper. For our hiking tour, we put the shaker salad in a covered jar. Start with the vinaigrette and then layer the other ingredients to allow the salad to stay fresh. This is a great version for a picnic. Just shake the jar before eating the salad.


  • Was für ein Glück Euch gefunden zu haben! Ein wunderschöner Blog, wie konnte ich ihn bisher nicht gekannt haben?

  • <3 Dank Kwerfelein gerade hier gelandet und habe mich direkt verliebt!!! Wunderschöne Bilder, treffen genau meinen Geschmack.
    einfach herrlich!

  • Liebes Krautkopfpaar
    Zum Glück bin ich – per Zufall – heute auf eure Website gestossen. Ich glaube faszinierender, stylischer und stimmiger können Bilder nicht sein. Am liebsten würde ich gerade meinen Rucksack packen und nach Korsika gehen.

    Ein grosses Kompliment an eure faszinierende Website mit wunderschönen Bildern. Ich werde gleich morgen ein/zwei Rezepte testen.

    Herzliche Grüsse aus der Schweiz

    • Liebe Nadine, hab vielen Dank für deinen süßen Kommentar <3 Wir freuen uns riesig, dass dir unser Blog so gut gefällt und wir dich mit unserer Reiselust anstecken konnten. Hab weiterhin noch ganz viel Spaß hier! Liebe Grüße, Susann

Leave a Reply

Your email address will not be published. Required fields are marked *


Don't miss any new recipes, culinary stories or events! Sign up for our newsletter and get an email for all Krautkopf news and new posts.

Thanks for registering.


In order to prevent abusive use by third parties, we have sent you a confirmation link to your e-mail address. Please click it to confirm your subscription.


Scroll to top