Spelt and rye focaccia with onion and Speck Alto Adige PGI

Course: appetizer
Style: modern
Level of difficulty: medium 
Preparation time: 45 min. + 12 hours
Created by: Stefano Cavada

     

Print  
   Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck
75 g rye flour
175 g spelt flour
200 ml water
1.5 g dried yeast
5 g salt
½ tablespoon extra virgin olive oil
To garnish
2 tablespoons extra virgin olive oil
5 slices of Speck Alto Adige PGI
¼ red onion
salt flakes to taste
fresh herbs to taste
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
300 g rye flour
700 g spelt flour
800 ml water
7 g dried yeast
20 g salt
2 tablespoons extra virgin olive oil
To garnish
8 tablespoons extra virgin olive oil
20 slices of Speck Alto Adige PGI
1 red onion
salt flakes to taste
fresh herbs to taste
  

Preparation

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. 
 
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