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Blooming Focaccia

Blooming Focaccia
© Theresas Küche Redaktion/Brandstätter Verlag
Home Food & Drinks Recipes Cooking Blooming Focaccia

Blooming Focaccia

Baking

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.
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