Blooming Focaccia
Blooming Focaccia
© Theresas Küche Redaktion/Brandstätter Verlag
Blooming Focaccia
© Theresas Küche Redaktion/Brandstätter Verlag
For 1 Focaccia
Ingredients
500
g
spelt flour type 630 or white spelt flour
200
ml
lukewarm water
1/2
cube
fresh yeast (21 g)
1
pinch
light brown raw cane sugar
1
sprigs
rosemary
1
sprigs
thyme
1
teaspoon
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
sprigs
thyme with flowers (if available)
1
sprigs
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.
