Spelt focaccia

Ingredients:

• 300 g type 1 flour
• 200 g wholemeal spelt flour
• 50 g type 1 flour for the pre-ferment
• 5 g fresh baker’s yeast
• water
• salt
• a pinch of sugar
• “Respiro” – Emozioneolio single-variety Moraiolo extra virgin olive oil
• chopped rosemary

Preparation:

1. Prepare the pre-ferment by mixing the fresh yeast, warm water, type 1 flour and a pinch of sugar.
2. Mix well to form a sticky mixture that is not too runny.
3. Cover the pre-ferment in a closed container and leave to rest for one hour.
4. After the hour, start making the focaccia dough.
5. Combine the flours with “Respiro” extra virgin olive oil.
6. Add cold water and half the pre-ferment, which will have doubled in volume.
7. Mix thoroughly, adding a pinch of salt to the dough.
8. Leave to rise for 8 hours in an oiled and floured bowl covered with cling film.
9. After rising, divide the dough into 2 portions and stretch each by hand, trying to retain the trapped air.
10. Leave the stretched dough to rise for 1 hour.
11. Add a drizzle of Moraiolo extra virgin olive oil and chopped rosemary.
12. Bake at 220° for 25 minutes.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.