Spelt Focaccia

Ingredients

• 500 g spelt flour type 1050
• 400 ml lukewarm water
• 5 tbsp olive oil
• 8 g fresh yeast
• 9 g salt
• 1 onion
• 150 g tomatoes
• 1 bundle fresh oregano (20 g)

Instructions

1. 1.

   Combine spelt flour, water, 2 tbsp oil, yeast and salt in a bowl and knead well for 10 minutes. Cover and let rise at room temperature for 3 hours. During the first 2 hours stretch and fold the dough every 30 minutes with damp hands.

2. 2.

   Place the dough on a parchment‑lined baking sheet. Add the remaining olive oil and massage it into the dough, then press to form a 2 cm thick flatbread. Cover and rest for 45 minutes.

3. 3.

   Peel the onion and slice into strips; wash and cut the tomatoes into slices.

4. 4.

   Top the focaccia with onions and tomatoes and bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 15–20 minutes.

5. 5.

   Wash oregano, shake dry, sprinkle oregano flakes over the focaccia and serve.