1 packet of dried yeast
1/2 cube of fresh yeast (21g)
30ml olive oil (plus a little extra for drizzling)
330g spelt flour
300g plain flour
tsp salt
400ml lukewarm water
Fresh vegetables for decorating (eg. tomatoes, onions, asparagus, spring onions, broccoli etc)
Coarse salt
Preparation:
Add the yeast to the lukewarm water (make sure the water isn’t too warm as this can kill the bacteria in the yeast), stir and leave for about 5 minutes.
Combine the dry ingredients and add the wet ingredients. Kneed the dough for 5-10 minutes until you have a smooth dough that is soft but not sticky.
Roll the dough into a ball, add to a bowl, cover with a slightly moist tea-towel and leave to rise in a warm place for 1-2 hours. In the meantime prep the veg you want to use as a topping.
When you’re ready to bake Preheat the oven to 200 degrees (fan).
Line a baking dish with baking parchment and add the risen dough straight from the bowl into the form. Stretch the dough into all corners and top with veg. Bake the focaccia 25 to 40 minutes, depending on the size of your form. The focaccia should have a nice gold brown colour.
Once ready, take the focaccia out of the oven and let it rest for a couple minutes, then drizzle over some more olive oil and sprinkle with coarse salt.
Tastes great with a little balsamic vinegar for dipping.
Ethical fresh and tasty food. An asset to the community. We love the Mossgiel milk and Freedom Bakery bread.
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