Focaccia with dried tomatoes and olives

Ingredients for 1 servings:

• 500 g spelt flour (type 630)
• 1 tsp salt
• 1 cube of yeast, fresh
• 250 ml water, lukewarm
• 100 ml olive oil
• 100 g tomatoes, dried in oil
• 70 g olives, black, pitted
• ½ bunch thyme
• Sea salt, coarse
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

also good for picnics, makes 12 pieces

Mix the flour and salt. Dissolve the yeast in the water while stirring. Slowly stir the yeast water and 70 ml olive oil into the flour mixture (using a food processor or the dough hook on a hand mixer). Knead for about 5 minutes. The dough should pull away from the sides of the bowl. Cover and let rise in a warm place for 1 hour. Preheat the oven to 200°C (top/bottom heat). Drain the tomatoes and olives. Dice the olives about 0.5 cm and cut the tomatoes into fine strips. Rinse the thyme, shake dry, and pick off the leaves. Knead the dough thoroughly on a floured surface, incorporating the tomatoes and olives. Knead thoroughly. Roll out and place on a baking sheet lined with baking paper. Use your fingers to make regular indentations in the dough. Sprinkle a little sea salt and thyme into each indentation. Drizzle the remaining olive oil into the indentations. Bake in the oven for about 20-25 minutes. Let cool and cut into pieces.