Red Onion, Tomato and Olive Spelt Focaccia

See the recipe by Sabina Sirianni

Blog: Cattivi Pensieri

Ingredients
Molino Soncini Cesare White Spelt flour300g
thyme, chopped1 sprig
tepid water100 ml
rosemary, chopped1 sprig
extra-virgin olive oil2 tablespoons
saltas desired
fresh beer yeast12g
honey1 teaspoon

Ingredients for the filling/topping

For the topping:
120g cherry tomatoes, half a red onion, rock salt, fine salt, extra-virgin olive oil, 2 tablespoons chopped Ligurian olives

Recipe:

place the flour in a pie dish. In a small pot, melt the yeast with the tepid water, and add a teaspoon of the honey. Add to the flour, working it together well, and lightly salt. Add the oil and the chopped herbs, and continue to work until you have a smooth even dough. Place in a baking tray oiled and lined with slightly-damp oven paper, and smooth out with your hands into a rectangular shape. Leave to rise for 2-3 hours in the oven, covered with a cloth.
In the meantime, wash, dry and halve your tomatoes, and dress with oil and salt. Slice the onions into rings, and dress with oil and salt. Leave to rest until you are ready to use them as topping for your focaccia. Once your dough has risen properly, remove from the oven, pre-heat to 180°C, and dress your dough with the tomatoes, olives and onions. Brush with some oil and bake for 30 minutes - scatter some rock salt over the top after 25 minutes. Serve hot with some thyme leaves.

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