John Myers
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Mediterranean Flatbread or Foccacia
The perfect mediterranean flatbread or foccacia recipe with a picture and simple step-by-step instructions.
For covering
- 100 g Wholemeal rye flour
- 300 g Spelled flour type 630
- 1 packet Dry yeast
- 1 tsp Glucose
- 1 tbsp Sea-Salt
- 1 tsp Bread spice
- 4 tbsp Olive oil
- 400 ml Water
- 10 small Tomatoes
- 4 piece Shallots
- Homemade herbal salt
- Drizzle with olive oil
Dough (2 small or 1 large)
- Mix all the above ingredients, the dry ones first, then add the oil and water, knead into a nice dough with a hand mixer for about 4-5 minutes and let rise in a warm place for about 30-45 minutes, the dough should be double.
- Knead well again and shape into a flat cake on a floured work surface, place it on baking paper, pull out onto a tray and top with the sliced tomato.
- Cut the shallots and spread them on top, sprinkle everything with herbal salt and drizzle well with olive oil. Let it rise again for a good 15 minutes and then bake the flatbread at 180 – 190 degrees for 25 minutes with convection.
- While it was still warm it was a special pleasure, have fun imitating it
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