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🍽️ Spelt Focaccia

551 kcal · 30 min · 4 servings

Ingredients

• 500 g spelt flour Type 1050
• 400 ml lukewarm water
• 5 tbsp olive oil
• 8 g fresh yeast
• 9 g salt
• 1 onion
• 150 g tomatoes
• 1 bunch fresh oregano (20 g)

Instructions

1. 1. Mix spelt flour, water, 2 tablespoons of oil, yeast, and salt in a bowl. Knead the mixture vigorously for 10 minutes. Cover the bowl and let the dough rise at room temperature for 3 hours. Stretch and fold the dough every 30 minutes during the first 2 hours using slightly damp hands.
2. 2. Place the dough on a baking sheet lined with baking paper. Add the remaining olive oil and massage it into the dough. Press the dough out into a flatbread about 2 cm thick. Cover the tray and let the dough rest for 45 minutes.
3. 3. Peel the onion and cut it into thin strips. Clean the tomatoes, wash them thoroughly, and slice them.
4. 4. Top the focaccia with the onions and tomato slices. Bake the bread in a preheated oven at 220 °C (convection 200 °C; gas: setting 3–4) for 15 to 20 minutes.
5. 5. Wash the oregano and shake it dry. Garnish the finished spelt focaccia with the oregano leaves and serve.

Nutrition per serving

• kcal: 551
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 87 g