Yesterday when I was looking through our blog my eyes stopped by the spelt focaccia bread recipe while I developed serious cravings for the soft, salty, warm and freshly baked. And as it would have been the perfect side dish for the dinner I decided to have a focaccia night.
But as always we don’t often make the same recipe twice. So I took a look in the pantry and found some august treasures such as self grown red onions (ok, from my mom but it’s always something) with soil still on (yes, it is a good thing), some fresh herbs and of course swedish rhy flour that we found on our biking tour i the south earlier this summer.
Image may be NSFW.
Clik here to view.
Okay, so with a craving-inducing focaccia recipe and some new additions I started the experiment. Changed half of the spelt flour to rhy, added a lot of chopped parsley, even more chopped basil. Also some sesame seeds and just a little more herb salt. Then I let one of my best friends, the oven, helped me fix some wonderfully caramelized red onion slices and crushed baked garlics.
A good leavening time later I swoshed the new creation in the heat and the smell of rhy-onions-garlib-herb-focaccia love started to spread!
Do you want to know what happened next? Think you can guess the answer.
Image may be NSFW.
Clik here to view.
Rhy Focaccia Bread with Red onions, garlic & fresh parsley (and basil and sesame seeds…)
(yes it’s a long name but I swear the taste is even better than the name is long) And it is super easy to make!
Here is Eriks old recipe for his focaccia that I made some changes in.
Ingredients
- 25 g 1/2 packet of yeast
- 1 1/4 cup lukewarm water
- 1 tablespoons maple syrup
- 1/5 cup of olive oil
- 1 tbsp flaked / sea salt
- 1 cup of spelt flour
- 1 cup of why flour
- 100 g red onions
- 5 cloves of garlic
- 1 handful basil leaves and parsley
- sea salt and olive oil
Instructions
- Whisk the yeast with water, olive oil, maple syrup, sea salt and chopped herbs in a bowl.
- Add the flour's little at a time and work to form a dough, and kneading it for about 5 minutes. Do not add more flour, the dough should be sticky.
- Prover dough to double in size in a bowl covered with a tea towel, for about 40 minutes.
- Preheat the oven to 250 degrees celsisus/485 Farenheit.
- Slice the onions and crush the garlic and put it in a baking tray with some oil for 20 minutes.
- Pour the dough out onto a floured surface, knead it slightly and place on an oiled baking sheet with a little sea salt in the bottom.
- Flatten the dough until it is about 1-2 cm thick and let rise until doubled in size, about 30 minutes. Put your fingers in the dough so that it formes a lot of holes, drizzle generously with olive oil and sprinkle with sea salt. Sprinkle with basil leaves and push the onions and garlic in the dough.
- Bake the bread in middle of oven until golden brown, about 10 minutes.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Inlägget Rhy Focaccia Bread with Red onions, garlic & fresh herbs dök först upp på Eat Plants Now.