Focaccia with dried tomatoes



425 grams spelt flour

75 grams whole grain rye

415 grams of cold water

5-10 grams of yeast

10 grams of coarse salt

Dried tomatoes



Put all ingredients in a bowl and knead for approximately 10 minutes, until it releases the bowl. Oil another large bowl and transfer the dough to this one, cover and let it prove for an hour. Gently knead the dough with a scraper and leave to prove further.

You could now put the dough in the fridge for the next day or so, or you can let it prove further out on the bench. After another hour on the bench, place the dough on a baking tray and let it continue to rise until it’s double in size. Pour over some olive oil, sprinkle with maldon salt and rosemary. Bake the focaccia in the centre of the oven at 190°C for 30-35 minutes.