Wholemeal spelt focaccia with goat cheese

Ingredients for 1 servings:

• 25 g yeast, fresh
• ½ tsp sugar
• 250 ml water, lukewarm
• 500 g wholemeal spelt flour
• 2 tsp sea salt
• 6 tbsp olive oil
• Flour for the work surface
• 1 onion(s), red
• 500 g goat cheese, crumbled
• 2 tsp sea salt, coarse
• 4 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

ideal for Easter picnics or barbecues

Crumble the yeast and mix with sugar and water. In a bowl, combine flour and salt. Stir in the yeast mixture and olive oil. Knead well to form a smooth yeast dough. Cover with a damp cloth and let it rise in a warm place for about 45 minutes. Knead the dough briefly again. Dust the work surface with flour and roll out the dough into an oval shape about 1 cm thick. Use a sharp knife to cut diagonal cross-shaped strips about 5 cm long into the focaccia. Cover with the cloth and let it rise for another 30 minutes. Preheat the oven to 220°C (top/bottom heat). Finely slice the onion. Top the focaccia with the onion rings and crumbled goat cheese. Sprinkle with salt and drizzle with olive oil. Bake on the middle rack for about 20 minutes until golden brown. If a focaccia is divided into 6 portions, one of them has 728 kcal.