for 1 bread

Dough

1 kg	light spelt flour
3 tsp	salt
1 parcel	dry yeast (approx. 7 g)
5 dl	beetroot juice
3 dl	water

Focaccia

2 tbsp	olive oil
½ bunch	wild garlic
½ bunch	sage, leaves torn off
½ bunch	rosemary, needles removed
a little	sea salt

Spring butter

80 g	butter, soft
¼ tsp	sea salt
¼ bunch	wild garlic, finely chopped
1 tbsp	dried flowers

How it's done

Dough

Mix the flour, salt and yeast in the food processor bowl. Pour in the beetroot juice 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

Spread the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Top with the herbs, make indentations with oiled fingers, sprinkle with salt.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.

Spring butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the salt, wild garlic and flowers, serve with the lukewarm or cooled focaccia.

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