Spelt and rye focaccia with onion and Speck Alto Adige PGI

Spelt and rye focaccia with onion and Speck Alto Adige PGI


for 4 people
150 g rye flour
350 g spelt flour
400 ml water
3.5 g dried yeast
10 g salt
1 tablespoon extra virgin olive oil

To garnish:
4 tablespoons extra virgin olive oil
10 slices of Speck Alto Adige PGI
½ red onion
salt flakes to taste
fresh herbs to taste

Level of difficulty:medium
Preparation time:45 min. + 12 h


Mix the flour with the yeast. Add the water and oil and mix in a bowl with a spoon. Add the salt and knead. Put in a bowl or large container and leave covered to rise in the refrigerator for at least 12 hours. Chop the herbs and mix with the oil. Remove the dough from the bowl and place on a baking sheet covered with baking paper. Sprinkle with olive oil, onion, salt flakes, thyme and rosemary. Bake at 180°C for 35 minutes. Remove from oven and immediately add the slices of Speck Alto Adige PGI.

Created by: Stefano Cavada

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