Imported from the web

5 Herb & Garlic Spelt Focaccia

Name: 5 Herb & Garlic Spelt Focaccia
Prep time: 2 min
Cook time: 30 min
Total time: 122 min
Yield: 13 servings
Cuisine: European
Ingredients: 1.5 cloves fresh garlic (Use 1–2 cloves; roughly chopped before adding to the mixer bowl.); 1 small handful parsley (Fresh.); 3 sprigs oregano (Fresh; the source specifies a few sprigs.); 3 sage leaves (Fresh.); 3 sprigs rosemary (Fresh; the source specifies a few sprigs.); 1 small handful thyme leaves (Fresh; the source specifies a few leaves.); 1 spring onion (Small; white part only.); 400 g spelt flour (May be part white spelt and part wholemeal spelt, or all white or all wholemeal spelt.); 1 tsp salt (Also sprinkle additional salt over the shaped dough before baking, as desired.); 2 tsp dried yeast; 30 g olive oil (Plus a little extra for finishing the focaccia and optionally oiling the bowl.); 270 g warm water

Imported by John Tan on SeeMeCook

A light, fluffy Thermomix focaccia made with spelt flour, fresh garlic, and five fresh herbs. The dough receives two rises before baking and is finished with reserved herbs, garlic, salt, and olive oil.

13 servings122 minEuropean

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Ingredients

1.5 cloves fresh garlic (Use 1–2 cloves; roughly chopped before adding to the mixer bowl.)
1 small handful parsley (Fresh.)
3 sprigs oregano (Fresh; the source specifies a few sprigs.)
3 sage leaves (Fresh.)
3 sprigs rosemary (Fresh; the source specifies a few sprigs.)
1 small handful thyme leaves (Fresh; the source specifies a few leaves.)
1 spring onion (Small; white part only.)
400 g spelt flour (May be part white spelt and part wholemeal spelt, or all white or all wholemeal spelt.)
1 tsp salt (Also sprinkle additional salt over the shaped dough before baking, as desired.)
2 tsp dried yeast
30 g olive oil (Plus a little extra for finishing the focaccia and optionally oiling the bowl.)
270 g warm water

Steps

1
Add the garlic, spring onion, parsley, oregano, sage, rosemary, and thyme to the Thermomix or other mixer bowl.
2
Chop for 3 seconds at speed 9 with the measuring cap on.
3
Scrape the chopped garlic and herbs from the bowl and set them aside.
4
Add the remaining ingredients to the mixer bowl in this order: warm water, dried yeast, olive oil, spelt flour, and salt.
5
Knead for 2 minutes using the kneading function with the measuring cap on. During the final 10 seconds, add three-quarters of the reserved garlic-and-herb mixture.
6
Transfer the dough to a large floured or oiled bowl. Cover it with a cloth and leave it in a warm spot for 1 hour, or until it has doubled in size.
7
Preheat the oven to 200°C / 400°F.
8
Knock the dough back, then pour it onto a baking tray lined with baking paper and shape it. The dough will be sticky and runny; this is expected.
9
Sprinkle the dough with salt, the reserved garlic-and-herb mixture, and a little extra olive oil.
10
Leave the shaped dough uncovered for a second rise of 20 minutes.
11
Bake at 200°C / 400°F until done, about 25–30 minutes, checking it at 20 minutes.
12
Let the focaccia rest for 10 minutes before serving.

Notes

The fresh herb and garlic stage can be omitted for a plain focaccia. The source does not provide a more specific visual doneness cue beyond baking until done. Nutrition shown in the source is approximately 151 kcal per 50 g serving.