Spelt focaccia with Camembert and berries

Spelt focaccia with Camembert and berries

Total: 3 hr 20 min. | Active: 25 min.
vegetarian
Nutritional value / piece: 155 kcal
, Fat: 5 g
, Carbohydrate: 20 g
, Protein: 6 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g light spelt flour
1 ¾ tsp salt
1 parcel dry yeast (approx. 7 g)
4 dl water

To shape

3 tbsp olive oil
1 tsp dried oregano

To bake

150 g Camembert, cut into pieces
125 g raspberry
1 tbsp oregano, torn into pieces
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How it's done

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Dough

Mix the flour, salt and yeast in the food processor bowl. Add the water, knead into a soft, smooth dough using the dough hook. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Drizzle 2 tbsp of oil onto a baking tray, transfer the dough to the tray using a dough scraper. Fold the dough in to the middle several times with oiled fingers. Brush with 1 tbsp of oil, leave to rise at room temperature for approx. 30 mins. Press the dough down gently with oiled fingers, sprinkle with oregano.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, top with the cheese and berries, cut into pieces, sprinkle with oregano.

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