Blooming Focaccia

Blooming Focaccia
© Theresas Küche Redaktion/Brandstätter Verlag

Blooming Focaccia

Theresa Baumgärtner shares this and many other recipes in her cookbook titled Spring Awakening.

For 1 Focaccia

Ingredients
500 g spelt flour type 630 or white spelt flour
200 ml lukewarm water
1/2 cube(s) fresh yeast (21 g)
1 pinch(es) light brown raw cane sugar
1 twigs rosemary
1 twigs thyme
1 teaspoon(s) sea salt
some freshly ground pepper
50 ml olive oil

For the topping

Ingredients
1/2 bunch thin green asparagus
1 handful mixed red and yellow cherry tomatoes (if possible)
2 small red onions
2 spring onions
1/3 red bell pepper
1/3 yellow bell pepper
1 twigs thyme with flowers (if available)
1 twigs rosemary
some virgin olive oil
some spelt flour
baking paper to line the baking tray
  • Sieve the flour into the bowl of a food processor and make a well.
  • Pour the water into the well, crumble in the yeast, sprinkle with the sugar and a little flour from the edges and leave to rise, covered, in a warm place for 15 minutes. Wash the rosemary and thyme and shake dry.
  • Strip the leaves or needles from the herb sprigs and chop very finely.
  • Add the salt, olive oil, pepper and chopped herbs to the pre-dough and knead with the dough hook of the food processor until smooth.
  • Roll out the dough into a square 2 cm thick on a lightly floured work surface and leave to rise for another 20 minutes, covered.
  • Preheat the oven to 220 °C (fan oven). Line a baking tray with baking paper.
  • For the topping, wash the vegetables.
  • Cut off the ends of the green asparagus. Peel the onions, halve them and cut them into rings. Halve or slice the cherry tomatoes, depending on their shape.
  • Cut a little off the tops of the green stalks of the spring onions and halve the spring onions lengthwise, depending on their size.
  • Core the peppers and cut into strips. Place the focaccia base on the baking tray, decorate with the vegetables and herbs and drizzle with a little olive oil.
  • Bake in a hot oven for about 25 minutes until golden brown.
Find out more
Top 5 bakeries in Oslo
Traditional bakery chains like W.B. Samson and Baker Hansen have experienced a renaissance in Oslo...
By Erik Valebrokk, Helle Valebrokk
Rhubarb Tarte
Rhubarb Tarte
It is rhubarb time! Fresh, tart, fruity - we pack all these flavours into one beautiful tart. Have...
By Julian Kutos
This crispy biscuit from Scotland is a refreshing change for the Christmas table.
Christmas Shortbread
The aromas of this Scottish classic have been adapted for the Christmas season.
By Marion Topitschnig
The classic Mailänderli is not decorated, apart from an egg coating.
Swiss Christmas Biscuits
These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of...
By Claude Brauchbar
A fresh Italian baguette is simply a pleasure. 
Italian Baguette
A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in...
By Julian Kutos
Crostata di marmellata. 
Crostata di Marmellata
Wonderfully fruity: Letitia Clark's 'Crostata di marmellata' from the book 'La Vita è Dolce'.
By Letitia Clark
Basic Strudel Dough
Basic Strudel Dough Recipe
Henriette Rois bakes her tasty strudels in the kitchen of her hotel. She now reveals her recipe for...
By Henriette Rois