Focaccia with dried tomatoes

Ingredients for 2 servings:

• 450 g spelt flour
• 50 g durum wheat semolina
• 21 g fresh yeast
• 13 g salt
• 10 g rosemary, thyme and oregano, dried
• 325 ml water, cold
• 25 ml olive oil
• 50 g tomatoes, dried
• 6 cocktail tomatoes, fresh
• n. B. Herbs, dried, for sprinkling
• n. B. Rosemary sprig(s), fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

made from spelt flour

Knead all ingredients, from the flour to the sun-dried tomatoes, together in a dough mixer (or by hand) for a few minutes until you have a smooth dough. Let the dough rest for 60 minutes, then fold it in half and let it rise for another 60 minutes. After the resting time, divide the dough into two portions, fold each one in half, and let it rest for another 30 minutes. Shape the dough pieces as desired and let it rise for another 30-40 minutes. Then place the dough pieces on baking paper (unless the focaccia is being baked directly on a stone). Brush with a little olive oil, garnish with fresh sliced ​​cherry tomatoes and dried herbs (rosemary, thyme, oregano, etc.), as well as fresh rosemary sprigs. Bake in a preheated oven at 250°C for about 10-15 minutes. Remove the rosemary sprigs after baking. Can be eaten hot or cold. The long resting time ensures the dough has a beautiful porosity and is airy.