Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Course: appetizer
Style: modern
Level of difficulty: medium 
Preparation time: 45 min. + 12 hours
Created by: Stefano Cavada

     

Print  
  Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck



75 g rye flour
175 g spelt flour
200 ml water
1.5 g dried yeast
5 g salt
½ tablespoon extra virgin olive oil
To garnish
2 tablespoons extra virgin olive oil
5 slices of Speck Alto Adige PGI
¼ red onion
salt flakes to taste
fresh herbs to taste
150 g rye flour
350 g spelt flour
400 ml water
3.5 g dried yeast
10 g salt
1 tablespoon extra virgin olive oil
To garnish
4 tablespoons extra virgin olive oil
10 slices of Speck Alto Adige PGI
½ red onion
salt flakes to taste
fresh herbs to taste
300 g rye flour
700 g spelt flour
800 ml water
7 g dried yeast
20 g salt
2 tablespoons extra virgin olive oil
To garnish
8 tablespoons extra virgin olive oil
20 slices of Speck Alto Adige PGI
1 red onion
salt flakes to taste
fresh herbs to taste
 

Preparation

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. 

 

Ready to try something new?

See more Speck recipes ...

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

Baked Zucchini Flowers with Goat’s Milk Ricotta, Speck Alto Adige and Saffron Sauce – recipe

Three zucchini flowers stuffed with ricotta and wrapped in bacon, served on a plate with creamy sauce and fresh herbs.

Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Creamy broccoli soup with skewers of Speck Alto Adige – recipe

Creamy broccoli soup with skewers of Speck Alto Adige PGI

An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

Grilled melons with Speck Alto Adige and rocket pesto - recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan - recipe

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!