Buy all ingredients right below the recipe
INGREDIENTS
- 120 g white spelt smooth flour
- 120 g wholemeal spelt smooth flour
- 150 ml water (lukewarm)
- 8 g dried baker's yeast
- 1 teaspoon cane sugar
- 40 ml olive oil
- 1 tablespoon dried rosemary
- 50 g sun-dried tomatoes (finely chopped)
- Salt
YOU WILL ALSO NEED
- Baking paper
- Cling film
MAY BE USEFUL
- Cooking utensils
INSTRUCTIONS
- 1First, preheat the oven to 200–205 °C, prepare a baking sheet (30 cm × 40 cm) and line it with baking paper.
- 2Pour both types of flour into a large bowl and add 150 ml of lukewarm water, dried yeast, cane sugar, 30 ml of olive oil, dried rosemary, and finely chopped sun-dried tomatoes. Knead the dough by hand. The dough should be elastic and easily form a ball after kneading. If the dough is too thin, add flour.
- 3Form the finished dough into a ball and leave it in the bowl. Cover the bowl with cling film and let the dough rest for 30 minutes.
- 4After the time has elapsed, shape the dough into an oval approximately 30 cm long and 2 cm high. Then transfer the dough oval to the prepared baking sheet and, on the sheet, use your fingers to make irregular indentations about 0.5 cm deep in the dough. Finally, brush the dough with the remaining oil and bake for 18–22 minutes in the oven preheated to 200–205 °C.
- 5Remove the baked focaccia from the baking sheet, let it cool for at least 20 minutes, and then serve.
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The author of the photograph is Barbora Lundgren.