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. 
 
back to the recipes
antipastimodernmin45medium

Ready to try something new?

See more Speck recipes ...

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

to the recipe

Risotto with radicchio and Speck Alto Adige PGI

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

to the recipe

Focaccia with Speck Alto Adige

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

to the recipe

South Tyrolean Speck-flavoured dumpling soup

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

to the recipe

Tagliatelle with Speck Alto Adige

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

Mascarpone mousse rolled in Speck Alto Adige PGI

Mascarpone mousse rolled in speck

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

to the recipe

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

to the recipe

Grated radicchio-lasagnette with Speck Alto Adige PGI

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

to the recipe

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

to the recipe