Ashley Wright
Contents
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Ingredients
- 21 g Yeast fresh
- 175 ml Lukewarm water
- 0,5 tsp Salt
- 400 g Spelt flour
- 60 ml Rapeseed oil
- 2 Tomatoes
- 1 Red Onion
- 150 g Chorizo sausage
- 6 tbsp Freshly grated Parmesan
- 2 tbsp Chives fresh
Instructions
- Mix the flour and salt in a bowl. Dissolve the yeast in about 175 ml lukewarm water. Add the yeast water and 50 ml rapeseed oil to the bowl. Knead with the dough hook to form a smooth dough that will separate from the bowl. Cover and let rise in a warm place for 60 minutes.
- In the meantime, wash the tomatoes, quarter them, core them and cut into small pieces. Peel the onion and cut into small cubes. Peel the sausage and cut into thin slices.
- Knead the dough on a floured surface and divide into 2 equal portions. Roll these out into flat cakes and place one each on a baking sheet lined with baking paper. Let rise for 15 minutes.
- Preheat the oven to 200 degrees Celsius. First top the focaccia with the sausage and press lightly into the dough. Spread the tomato pieces and onions over the top. Scatter the freshly grated Parmesan cheese over the top and drizzle with a little rapeseed oil. Bake the focaccia for 20 minutes. Serve sprinkled with chives.
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 28.9gProtein: 11.1gFat: 16g
