Our Recipes Red Onion, Tomato and Olive Spelt Focaccia
Red Onion, Tomato and Olive Spelt Focaccia
Blog: Cattivi Pensieri
|Molino Soncini Cesare White Spelt flour||300g|
|thyme, chopped||1 sprig|
|tepid water||100 ml|
|rosemary, chopped||1 sprig|
|extra-virgin olive oil||2 tablespoons|
|fresh beer yeast||12g|
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
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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