Spelt Foccacia with Goat’s Cheese and Olives

Spelt Foccacia with Goat’s Cheese and Olives

Preparation time about 35 minutes 

+ 60 minutes resting 

+ 10 minutes baking time


Serves 4


10 g fresh yeast

150 ml milk, lukewarm

250 g light spelt four

¾ tsp Herbamare original

1 tbsp olive oil


100 g fresh goat’s cheese

1 red onion

1 red pepper 

50 g green olives, pitted

1 garlic clove

1 sprig of rosemary

2 tbsp olive oil

freshly ground pepper

1. For the starter dough, dissolve yeast in 2 to 3 tbsp milk. Add 2 tbsp four and stir until smooth. Sprinkle over about 100 g of four. Leave to stand, covered, at room temperature for about 30 minutes until the upper surface of the four breaks open.

2. Mix the remainder of the four with Herbamare, add the rest of the milk and oil and mix. Add the starter dough and knead to a smooth dough. Cover and leave until doubled in size (approx. 60 minutes).

3. Preheat a baking tray in the oven at 220 °C. Roll out the dough on a little four to a rectangle of approx. 30 x 35 cm and put on greaseproof paper. make lots of impressions in the dough with the fngertips. Crumble the cheese. Cut the onions and peppers into thin strips, the olives into rings and the garlic into thin slices. Chop up rosemary needles. mix everything with the oil and divide between the dough. Season with Herbamare and pepper. 

4. Put the greaseproof paper with dough on a baking tray and bake in the lower part of the oven for 8 to 10 minutes until crispy.

5. Cut into pieces and serve hot.

The focaccia served with a salad makes a main meal for 2 people. The dough is also suitable for pizza, the amount stretches to 2 thin bases of approx. 25 cm in diameter. for anyone who does not like goat’s cheese, buffalo mozzarella or ricotta can be used.

Per portion approx. 14 g protein, 10 g fat, 48 g carbohydrate, 1433 kj/343 kcal

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