Posted in Gardening, Recipes

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

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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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

67 thoughts on “Wholemeal spelt foccacia with rosemary & tomatoes from my garden! :)

    1. Thanks, Phil!

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

  1. 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™‚

  2. 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

  3. 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!

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

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

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

  7. 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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