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.
Schwierigkeit: Mittel
Vorbereitungszeit: 45 min
Ein Rezept von: Stefano Cavada
Zutaten
Reicht für
2
people
Zutaten
- 75 gram rye flour
- 175 gram spelt flour
- 200 ml water
- 1.5 gram dried yeast
- 5 gram salt
- 0.5 Esslöffelextra virgin olive oil
To garnish
- 2 Esslöffelextra virgin olive oil
- 5 slice Speck Alto Adige PGI
- 0.25 red onion
- salt flakes nach Geschmack
- fresh herbs nach Geschmack
Spelt and rye focaccia with onion and Speck Alto Adige PGI
Vorbereitungszeit 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.