Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Wholemeal spelt foccacia with rosemary & tomatoes from my garden! :)

on 31/07/2014
MMM!

MMM!

Yesterday afternoon, I made this lovely wholemeal spelt foccacia with home-grown rosemary & 2 types of Β home-grown smaller tomatoes! Ooh yes! It has become a real thing of beauty! πŸ™‚

I used a combination of 10 smaller plum orange tomatoes & 10 red cherry tomatoes! I used a combo of 50/50 white spelt flour & wholemeal spelt flour! I also used instant yeast! I used less salt in my dough because we always do this. The salt ratio is just right!!

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Recipe: For 1 larger spelt foccacia

Ingredients:

250 gr organic white spelt flour

250 gr organic wholemeal spelt flour

4 tablespoons of a fruity extra virgin olive oil ( evoo )

1 packet of 7 gr instant yeast

1 teaspoon + 1/2 teaspoon Maldon sea salt flakes or a bit more, grinned in a pestle & mortar until fine, then measured!!!

300 ml luke warm water

1 teaspoon coconut sugar

Toppings:

10 apΓ©ritif orange plum tomatoes, each cut up into 2

10 red cherry tomatoes, each cut up into 2

1 long fresh rosemary sprig, cleaned, pad dry on towel, the strips, needles finely cut up

a few pinches of Maldon sea salt flakes extra for on the top, not grinned

a few drizzles of that same fruity evoo

Method:

1. Take a large bowl & ad white spelt flour, wholemeal spelt flour, instant yeast, sugar, salt, olive oil & mix well with a spoon. Add 300 ml of luke warm water & with your hand, mingle everything well together. The dough has to be elastic & soft. Do not add too much flour!!! Lightly flour your kitchen counter with white spelt flour. Place your dough on it & quickly knead your dough for a bout 1 to 2 minutes, no more,…:) Oil another big bowl & place your dough in it, also remove the excess dough of your hands & place onto & or into the dough. Place cling film over the top & place in a sunny or warm place to rise for the 1st time until doubled! It took me 1.5 hours. It will look something like this:

After the 1st rize! :)

After the 1st rise! πŸ™‚

2. Take a larger oven plate & smear it in with olive oil. Take your bowl with the risen dough. Knock it back 2 times & place it onto the prepared oiled oven plate. Push it with your fingertips onto the oiled plate, spreading it out. You can choose how thin or thick you want it to be. Place oiled cling film loosely over the top & sides & place it in a sunny or warm spot for about 25-30 minutes. Leave it to rise for the 2nd time. It will look something like this:

After the 2nd rize!

After the 2nd rise!

3. Now, preheat your fan oven to 190Β°C for about 10 minutes, in the last 10 minutes of the second rise. Drizzle a bit of that fruity evoo all over the dough surface & push it with your fingertips into the dough. Like in the 1st picture below! Now, place your cut up tomatoes, into the holes, pushing them a bit into the dough otherwise the tomato halves can burn! Scatter your finely cut up rosemary all over your spelt foccacia & scatter a few pinches of Maldon sea salt flakes all over the surface of the dough, but not too much, just a few pinches! Because there is already salt into the dough! πŸ˜‰ It will look something like this:

4. Place the oven plate on an oven rack & bake in the middle of the oven for about 26-30 minutes into the hot oven until golden brown & it will be ready when it sounds hole when tapped on the bottom. Carefully place the oven plate on wire racks to cool down a bit. When cooler, remove the foccacia with help of a spatula on a wire rack to cool down. If you want, you can savour it while still a bit warm, but we ate them cold. We served it like this:

Yumm! Look at that crumb!

Yumm! Look at that crumb!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden, marinated for 30 minutes! πŸ™‚

San Daniele Ham, Buffalo M. & young salad leaves!

San Daniele Ham, Buffalo M. & young salad leaves!

Enjoy, my lovely ones, like you want! The spelt foccacia is vegan! πŸ™‚ The rest how you savor it, is up to you! πŸ™‚ I served it with a lovely RosΓ© wine like Gris de RosΓ©, 2013.

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Sophies Foodie Files


67 responses to “Wholemeal spelt foccacia with rosemary & tomatoes from my garden! :)

  1. Beautiful! And I love those cherry tomatoes from your own garden. Well done, Sophie.

  2. Heck yes! What a gorgeous spread you have pulled together. πŸ™‚

  3. Risen nicely too Sophie considering it’s spelt flour. Lovely bread!

    • Sophie33 says:

      Thanks, Phil!

      You could make this bread smaller & thicker but I prefer my foccacia’s this way! πŸ™‚ Thanks!

  4. I can smell the lovely aroma of Rosemary flavored foccacia and it really feels great when we cook with our home grown veggies….Love to taste this now πŸ™‚

  5. It looks lovely Sophie xx

  6. Oh that looks fantastic Sophie, I love spelt and that you used for foccacia.

  7. It looks so pretty Sophie. I’m sure it tasted good!

  8. Love it Sophie! A gorgeous looking and healthier focaccia :).

  9. Bernice says:

    That does look wonderful and healthy!!

  10. I haven’t had bread for a couple of months (to loose some weight) and you don’t know what this bread is doing to me. πŸ˜›

  11. livecook says:

    The tomatoes look like jeweled studs!

  12. hotlyspiced says:

    I love how you were able to make this using your own tomatoes! I’ve enjoyed watching your tomatoes grow and it’s great to know you’re now harvesting them. The colours are so pretty xx

  13. Wow, nothing better and more fresher than tomatoes from your very own garden,
    lucky you Sophie!

  14. Whole wheat attract me a lot dear:-) yet another delicious recipe from you

  15. Sounds easy,looks yummmmm…I never tried foccasia before.but I can take chance now πŸ˜€

  16. Tammy says:

    que bonita Sophie! Me gusta los tomates del verano!

  17. Koko says:

    This is stunning, Sophie!! I can just imagine breaking a piece of that off, still warm from the oven. Mmmmm!!!

    I just adore the way you have chosen to serve this. That beautiful mozzarella, and of course a nice wine, too! How perfect for Summer!

  18. Oh wow–this look good! so many cherry tomatoes right now. Larry would love this foccacia! It’s beautiful Sophie.

  19. Wow Sophie. ..how did I miss this? Amazing super fluffy foccacia. ….love the golden colour of it …yum yumm. ..

  20. chef mimi says:

    Sophie this is fantastic!!! The tomatoes are stunning, and your dinner looks like a perfect summer meal!

  21. Oh my gosh, Sophie this sounds amazing! And I love your adorable oven mitts! πŸ™‚

  22. Karen says:

    Yum, I’ll have to make this Sophie as I’ve got lots of cherry tomatoes in my garden.

  23. Sally says:

    Gorgeous Sophie. I’ve not used spelt in a foccacia.

  24. Ngan R. says:

    Lovely bread, Sophie. I’ve been looking to try spelt flour and this looks like a great recipe to make my first attempt. Thanks!

  25. Looks absolutely delicious! Love the rosemary – I have some ready in my garden now πŸ™‚

  26. Guess what! I have never used spelt flour. I’m going to find some and give this beautiful thing a try!

  27. Deena Kakaya says:

    Wow that looks light, especially impressive as you’ve used spelt x

  28. Finn says:

    I made your delicious spelt foccaccia recipe & my whole family loved every piece & every bite! πŸ˜€πŸ˜€

  29. Johan says:

    My wife made this georgous foccaccia today with home grown mini tomatoes too & we both loved it so much! Xxx divine! Xx

  30. rika@vm says:

    I had the best focaccia in Santa Margherita (Liguria) and it was filled with lovely luscious olive oil, salt, and onions. It was a special meal and I miss it already! Wow, homegrown tomatoes, they look lovely in your focaccia, can you teach me how to grow them?

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