Spelt and rye focaccia with onion and Speck Alto Adige PGI
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige PGI.
Difficoltà: Medio
Tempo di preparazione: 45 min
Tempo di riposo: 720 min
Una ricetta di: Stefano Cavada
Ingredienti
Porzione per
2
people
Ingredienti
- 75 Grammi rye flour
- 175 Grammi spelt flour
- 200 Millilitri water
- 1.5 Grammi dried yeast
- 5 Grammi salt
- 0.5 cucchiaio extra virgin olive oil
To garnish
- 2 cucchiaio extra virgin olive oil
- 5 Fetta Speck Alto Adige PGI
- 0.25 red onion
- salt flakes a piacere
- fresh herbs a piacere
Spelt and rye focaccia with onion and Speck Alto Adige PGI
Tempo di preparazione 45 min
- Mix the flour with the yeast.
- Add the water and oil and mix in a bowl with a spoon.
- Add the salt and knead.
- Put in a bowl or large container and leave covered to rise in the refrigerator for at least 12 hours.
- Chop the herbs and mix with the oil.
- Remove the dough from the bowl and place on a baking sheet covered with baking paper.
- Sprinkle with olive oil, onion, salt flakes, thyme and rosemary.
- Bake at 180°C for 35 minutes.
- Remove from oven and immediately add the slices of Speck Alto Adige PGI.