Recipe Tip: Blooming Focaccia
Top Recipe. All ingredients and tips for getting it right. Theresa Baumgärtner shares this and many other recipes in her cookbook titled Spring Awakening.
- 500 gspelt flour type 630 or white spelt flour
- 200 mllukewarm water
- ½ cube(s)fresh yeast (21 g)
- 1 pinch(es)light brown raw cane sugar
- 1 sprig(s)rosemary
- 1 sprig(s)thyme
- 1 teaspoon(s)sea salt
- freshly ground pepper
- 50 mlolive oil
- ½ bunch(es)thin green asparagus
- 1 handfulmixed red and yellow cherry tomatoes (if possible)
- 2small red onions
- 2spring onions
- ⅓red bell pepper
- ⅓yellow bell pepper
- 1 sprig(s)thyme with flowers (if available)
- 1 sprig(s)rosemary
- virgin olive oil
- spelt flour
- baking paper to line the baking tray
Step 1Sieve the flour into the bowl of a food processor and make a well.
Step 2Pour the water into the well, crumble in the yeast, sprinkle with the sugar and a little flour from the edges and leave to rise, covered, in a warm place for 15 minutes. Wash the rosemary and thyme and shake dry.
Step 3Strip the leaves or needles from the herb sprigs and chop very finely.
Step 4Add the salt, olive oil, pepper and chopped herbs to the pre-dough and knead with the dough hook of the food processor until smooth.
Step 5Roll out the dough into a square 2 cm thick on a lightly floured work surface and leave to rise for another 20 minutes, covered.
Step 6Preheat the oven to 220 °C (fan oven). Line a baking tray with baking paper.
Step 7For the topping, wash the vegetables.
Step 8Cut off the ends of the green asparagus. Peel the onions, halve them and cut them into rings. Halve or slice the cherry tomatoes, depending on their shape.
Step 9Cut a little off the tops of the green stalks of the spring onions and halve the spring onions lengthwise, depending on their size.
Step 10Core the peppers and cut into strips. Place the focaccia base on the baking tray, decorate with the vegetables and herbs and drizzle with a little olive oil.
Step 11Bake in a hot oven for about 25 minutes until golden brown.