Whole Wheat and Spelt Foccacia – Figs, Rosemary and Sea Salt

Hey there!

 

Over the past couple of days I’ve been having the urge to bake something hence I decided to do so by creating this delicious Fig Focaccia. I’m not very advanced in bread baking at all since this is most definitely not an interest I am regularly pursuing. Well, I’m usually not a big bread eater, that’s why. I tend to be super picky when it comes to bread. I usually don’t like white flour (unless we’re talking about pizza!) and I am very particular about the crust as well as the consistency. So baking bread that pleases me can be somewhat of a challenge.

While living in Australia I actually refused eating bread most times, I just can’t stand those squishy square shaped loafs Aussies happen to call bread. That’s toast guys, not bread!

 

Anyways let’s get back on track. My intention was to bake a bread I like. At first I was going for little roles, but then the thought of this delicious focaccia I had this Summer while enjoying my holidays in lovely Tuscany crossed my mind. So my decision was made, focaccia, that was the way to go. As I don’t like white flour I went with a mixture of whole wheat and spelt. To add some flavour, I incorporated some dried figs as well as lots and lots of rosemary. Lots of rosemary!

 

I only let my dough rise for about 1 hour, since I personally don’t mind a rather dense focaccia. Depending on your preferred consistency I do however recommend to adjust the rising time to your liking.

 

I absolutely loved this version of a focaccia. Figs and rosemary go so perfectly together there’s nothing else to add to that fact ,just a perfect combination. Additionaly to this lovely couple I also sprinkled some sea salt on top prior to baking a which created a nice contrast with the slightly sweet dough. The outcome was absolutely divine. I personally think this is a perfect appetizer for when ever you’ve got visitors over. It is prepared so quickly yet it tastes so impressively great. If however you want to enjoy this beauty by yourself, just have it with some salad and baked veggies, that’s what my friend and I did today or eat it with a bowl of delicious pumpkin soup. Well that would actually be a good idea for a next recipe, a pumpkin soup, wouldn’t it?

We’ll see…

 

For now I’ll just let you know the recipe for this delicious focaccia creation, but who knows what’s next.

 

 

 

Ingredients

• 100g whole wheat flour
• 75g spelt flour
• 1 cube of yeast
• approx. 100 ml water
• sea salt
• 4 dried figs
• lots of rosemary
• a pinch of sugar
• olive oil

 

 

1. Chop up the figs as well as the rosemary.
2. Boil 100ml of water and add the yeast cube as well as a little dash of sugar, put aside
3. Mix your two different flours and half a teaspoon of salt with the yeast mixture, either in a bowl or directly on the countertop.
4. Knead until you can shape the dough into a smooth ball, then add the fig pieces as well as the rosemary and knead again, you might need to add some more flour, since the figs deliver some more moisture to the dough
5. When you can shape the dough into a smooth ball, brush it with olive oil, put it in a bowl and cover it with a kitchen towel, then place it in a warm spot. Let it rise for about an hour.
6. After an hour your dough should have doubled in size, dust your counter top with some flour and roll it out.
7. With your knuckles pinch some wholes into the surface of your focaccia, drizzle it with olive oil and then sprinkle it with sea salt and add a few additional sprigs of rosemary.
8. Bake for about 15 to 20 minutes at 200°C.

Voila, your delicious focaccia is finished. Serve it as is, serve it with soup or if you wish so have it for breakfast, why not? Just try it out you’ll be blown away and you’ll most definitely get addicted. So just in case, if you are preparing this for visitors I recommend not trying it prior to your guests arrival. Well, unless you want them to starve since there won’t be much left of this delicious yumminess, it is addicting guys, believe it or not.

So that’s it for today. We’ll see what follows next, it might or might not be pumpkin soup, I can’t tell you more at this stage. What I can guarantee you though, it will be tasty, as always.

 

Bisous

Fanny, the foodie