23. jul. 2010

Foccacia med Spinat og Oliven

To this foccacia version I've added rye flour to accompany the regular- and durum flour. This makes it a little heavier and I'm sure it will suit a rich tomato soup very well.

Ingredients (1 bread)
5 dL Luke warm water
5 g Yeast
1 tbs Acacia honey
1 tbs Salt
100 g Durum flour
200 g Rye flour (fine)
500 g Regular flour
3-4 tbs Olive oil
200 g Frozen whole-leaved spinach (thawed and drained from excess water)
100 g Black olives (sliced)
Sea salt


Dissolve yeast, honey, and salt in the water. Add the three types of flour and knead the dough on a floured table for 5-10 min. Oil an ovenproof dish (25x25cm), place the dough herein and press it out so that it covers the whole surface of the dish. Turn the dough around so that both top and bottom will be lightly covered with olive oil. Top with spinach and olive by pressing both well into the dough with your fingers. 

Let the dough rise over night in the fridge covered with a tea towel. 

Pre-heat the oven to 200 degree celcius and sprinkle the surface with a little water and sea salt. Bake the foccacia in the middle of the oven for 40-45 minutes.                                              

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