Nordic spelt focaccia with fruit and nuts

Nordic spelt focaccia with fruit and nuts

By
From
Scandinavian Baking
Makes
1
Photographer
Columbus Leth

A lovely sweet and nutty bread. I really like dried fruit in bread and will happily eat this instead of cake, as it sort of falls in between and is not too sweet. We do tend to have a lot of cakes and buns that are not too sweet in Scandinavia. I serve this bread for brunch and with cheese. Then I snack on it throughout the day!

Ingredients

Quantity Ingredient
50g fresh yeast
800m lukewarm water
1 tablespoon honey
2 tablespoons olive oil, plus more for the tray
8g salt
650g wholegrain stoneground spelt flour, plus more to dust
300g strong white flour
100g dates, chopped
100g raisins
100g dried apricots, chopped
100g hazelnuts, chopped
1 egg, lightly beaten

Method

  1. To make the focaccia, crumble the yeast into the lukewarm water. Add the honey, oil and salt and stir again. Stir in the flours, then add the dried fruits and nuts. Knead on a floured work surface, then leave in a bowl covered by a tea towel to rise, at room temperature, for one hour.
  2. Line a 40 x 30cm baking tray with baking parchment and oil it lightly. Press the dough into the tray as evenly as possible, pressing ‘dimples’ into the surface with your fingers. Now cover with a tea towel and leave the focaccia to rise in a warm place for 30 minutes. Preheat the oven to 220°C.
  3. Brush the focaccia with the egg and bake for 10 minutes, then reduce the oven temperature to 200°C and bake for another 20–25 minutes, or until the bread sounds hollow when tapped on the base. Turn out of the tray and leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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