for 20 pieces

Dough

1 kg	light spelt flour
3 tsp	salt
1 tsp	dry yeast
3 sprig	rosemary, finely chopped
7 ½ dl	water

Focaccia

½ dl	olive oil
½ tsp	sea salt
150 g	scamorza, coarsely grated
1	pear, thinly sliced
1	fig, thinly sliced
3 sprig	rosemary, needles removed

How it's done

Dough

Mix the flour and salt in the food processor bowl. Add the yeast, rosemary and water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

With oiled fingers, place the dough on a baking tray lined with baking paper. Using your fingers, stretch the dough out on the tray and make indentations. Spread the oil and salt over the dough. Top with the cheese, pear, fig and rosemary.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Take the focaccia out of the oven, remove from the tray, leave to stand for approx. 5 mins.

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