Focaccia with Rosemary and Tomatoes

5 SERVINGS

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INGREDIENTS

120 g white spelt flour
120 g whole grain spelt flour
150 ml water (lukewarm)
8 g dried baker's yeast
1 teaspoon brown sugar
40 ml olive oil
1 tablespoon dried rosemary
50 g dried tomatoes (finely chopped)
Salt

YOU WILL ALSO NEED

Baking paper
Cling film

MIGHT BE USEFUL

Cooking utensils

INSTRUCTIONS

1
First, preheat the oven to 200–205 °C, prepare a baking tray (30 cm × 40 cm) and line it with baking paper.
2
In a large bowl, pour both types of flour and add 150 ml of lukewarm water, dried yeast, brown sugar, 30 ml of olive oil, dried rosemary, and finely chopped dried tomatoes. Use your hands to work the dough. The dough should be elastic and easy to form into a ball after processing. If the dough is too thin, add more flour.
3
Shape the finished dough into a ball and leave it in the bowl. Cover the bowl with cling film and let the ball rest for 30 minutes.
4
After the time has elapsed, shape the dough into an oval about 30 cm long and 2 cm high. Then transfer the oval of dough to the prepared baking tray and use your fingers to make irregular indentations about 0.5 cm deep in the dough. Finally, brush the dough with the remaining oil and place it in the oven preheated to 200–205 °C for 18–22 minutes.
5
Remove the baked focaccia from the tray, let it cool for at least 20 minutes, and then serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.