Spelt Focaccia with Taggiasca Olives and Rosemary

Source: https://www.meranermuehle.it/rcp_recipe/spelt-focaccia-with-taggiasca-olives-and-rosemary

Total time

3 Hours 10 Minutes

Baking/cooking time

20 Minutes

Rest time

2 Hours 30 Minutes

Difficulty

easy

Ingredients

1 focaccia

Portions

To prepare the spelt focaccia with Taggiasca olives and rosemary, place the Spelt Pizza Mix with Lievito Madre natural yeast and lukewarm water in a bowl. Mix with a spoon or your hands until you obtain a smooth yet rather sticky dough.
Cover and leave to rest for 30 minutes, then fold the dough directly in the bowl. To do this, take a section of the dough with damp hands or a spatula, stretch it upwards, and then fold it towards the centre. Rotate the bowl 90 degrees and repeat the process. Continue until you have completed a full turn.
Cover the dough and leave to rise for 45 minutes in a warm place, folding it every 15 minutes.
In total, you should fold the dough four times. After the final fold, let it rise for another 15 minutes.
Once the resting time has passed, grease a baking tray (approx. 25x40 cm) with extra virgin olive oil and transfer the dough onto it.
Drizzle the dough and your hands with extra virgin olive oil, then gently press it with your fingertips to spread it evenly across the tray. Cover and leave to rise for another hour.
Meanwhile, soak the rosemary sprigs in water to prevent them from burning during baking. Towards the end of the rising time, preheat the oven to 210°C (static).
Top the focaccia with the drained Taggiasca olives and the rosemary sprigs.
Sprinkle a few drops of water on the surface and bake at 210°C for about 20 minutes, until golden brown.
Remove the spelt focaccia from the oven and enjoy it warm, sliced.

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