Spelt focaccia

Spelt focaccia

By
From
Scandinavian Comfort Food
Makes
1 large focaccia
Photographer
Columbus Leth

This is a bread with many purposes: served with food, it’s great if you have lots of people over for dinner. It’s also perfect for sandwiches or for a pre-dinner snack with olive oil. It keeps well and is quite moist for a day – true focaccia from Liguria is made with potato, as this one is. It’s good to share whole when sitting around the table; you just tear it up and eat with butter.

Ingredients

Quantity Ingredient
250g potatoes, peeled
45g fresh yeast
250ml lukewarm milk
50ml extra virgin olive oil
2 eggs, beaten
1 tablespoon caster sugar
325g wholegrain spelt flour
600g strong white bread flour
1 teaspoon sea salt

For the top

Quantity Ingredient
50ml olive oil
20g coarse sea salt
4-5 rosemary sprigs, leaves picked

Method

  1. First, cook the potatoes in plenty of boiling, salted water and reserve 250ml of the cooking water when you drain them. Finely purée the potatoes and leave the cooking water to cool to lukewarm.
  2. Dissolve the yeast in the milk then add the reserved potato cooking water and the puréed potatoes, olive oil, eggs and sugar; mix well. Now add both flours and the salt and mix very well. Cover the bowl with a tea towel and leave to rise for 2 hours.
  3. Line a roasting tin, 30 x 40cm, with baking parchment. Tip the dough gently into the tin, stretching it out until it fits the tin. Cover with a tea towel and leave to rise for 2 hours.
  4. Preheat the oven to 200°C and place a heatproof bowl filled with water in the base of the oven, to create steam. Using your thumb, make indentations in the dough at intervals. Brush the dough with the olive oil and sprinkle with the sea salt and rosemary leaves. Bake in the oven for 30 minutes, then remove from the oven and gently transfer the focaccia from the roasting tin to a wire rack to cool.
Tags:
Scandinavian
Danish
Swedish
comfort food
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