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.
Difficulty: Medium
Preparation time: 45 min
Rest time: 720 min
A recipe by: Stefano Cavada
Ingredients
Serves for
2
people
Ingredients
- 75 Grams rye flour
- 175 Grams spelt flour
- 200 Milliliters water
- 1.5 Grams dried yeast
- 5 Grams salt
- 0.5 tablespoon extra virgin olive oil
To garnish
- 2 tablespoon extra virgin olive oil
- 5 Slice Speck Alto Adige PGI
- 0.25 red onion
- salt flakes to taste
- fresh herbs to taste
Spelt and rye focaccia with onion and Speck Alto Adige PGI
Preparation time 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.