for 700 g

Scalded flour

50 g	light spelt flour
2 tsp	salt
1 ½ dl	water, boiling

Dough

250 g	wholemeal PureSpelt flour
200 g	light spelt flour
1 parcel	dry yeast (approx. 7 g)
3 ¼ dl	water
2 tbsp	olive oil

To fill

2 tbsp	olive oil
1 tbsp	water
½ tsp	sea salt

2 sprig	rosemary
50 g	walnut kernels
300 g	blue grapes
2 tbsp	sugar

How it's done

Scalded flour

Mix the flour and salt in a bowl. Pour the boiling water over the flour while stirring with a whisk, continue to stir until you have a thick paste. Cover and leave to cool, leave to stand in the fridge for approx. 12 hrs.

Dough

Mix the flour and yeast in a bowl. Add the scalded flour, water and oil, knead to form a smooth, moist dough.

Cover the dough and leave to rise at room temperature for approx. 1½ hrs.

To fill

Spread the dough on a baking tray lined with baking paper. Mix the oil and water, spread on top of the dough. Using your fingers, stretch the dough into a rectangle (approx. 40 x 50 cm) and make indentations, sprinkle with fleur de sel.

Remove the rosemary needles, coarsely chop the walnuts. Mix both with the grapes and sugar, spread on top of the dough and press down gently. Cover and leave to rise for a further 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 240°C. Remove from the oven, leave the focaccia to cool on a rack.

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