In light of Project Healthy in Italy ( read all about it here) I will be sharing healthy Italian recipes with you here on my blog. If there are recipes that I really love but aren’t as healthy as I like, I will be re-doing them and giving them a healthier twist.
For example I never use wheat and always spelt flour as it is more nutritious and doesn’t make me bloated or leave me feeling ill, such as wheat does. Spelt is an ancient grain that really has become popular again!
I love foccacia and decided I wanted to develop my own recipe using spelt. This foccacia is fantastic and really easy to make!
Recipe below picture…
(For the dough)
- 1 kg white spelt flour (about 8 cups) (not whole grain)
- 9 dl warm water (about 3, 6 cups)
- 2 tbs. honey
- 1 ts. salt (Himalaya salt)
- 1 pack dry yeast
- 2 handful coarsely chopped sun-dried tomatoes
How to foccacia: Mix all the wet ingredients in a bowl before adding the chopped dried tomatoes and dry ingredients. Mix to a smooth dough with a spoon. The mixture is suppose to be very wet and pourable.
Let proof in room temperature for 1 hour. Pour the dough into a partchment lined baking tray and and with (oiled fingers) make holes for the oil to settle into. Pour oil over the dough and sprinkle with sea salt flakes. Let proof another 30 minutes before baking in the middel of the oven at 200 celcius (390 farenheit) for 30- 40 minutes. Let cool before slicing.
- 0,75 dl (about 1/2 cup) extra virgin olive oil
- 1 clove garlic (grated)
- 1 ts dries oregano
- 1 ts. dried tyme
- 1 ts. dried rosemary
How to: Grate the garlic and mix eveything together. Set aside for the foccacia.
*Sea salt flakes (Maldon) for sprinkling on top before baking.