for 1 bread

Dough

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

Focaccia

2 tbsp	olive oil
4	figs, in slices
70 g	bresaola, sliced
4 sprig	sage, leaves torn off
1 tbsp	pine nuts
½ tsp	sea salt

How it's done

Dough

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

Place the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers, cover and leave to rise for approx. 30 mins. Drizzle the oil over the dough, make indentations with oiled fingers, top with the figs, bresaola and sage, sprinkle with pine nuts and fleur de sel.

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.

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