for 8 person

Dough

600 g	light spelt flour
1 ½ tsp	salt
½ tbsp	sugar
½ cube	yeast (approx. 20 g), finely crumbled
100 g	green olives, finely chopped
1	organic lemon, use grated zest
4 sprig	thyme, leaves torn off
3 ½ dl	water
½ dl	olive oil

Topping

1 tbsp	olive oil
1	organic lemon, in thin slides
25 g	anchovy fillets, drained
½ tsp	sea salt
a little	pepper

Serve

1 tbsp	olive oil
4 sprig	thyme, leaves torn off
300 g	mozzarella

How it's done

Dough

Mix the flour, salt, sugar and yeast in the food processor bowl. Add the olives, lemon zest and thyme. Pour in the water and oil, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Transfer the dough to the prepared tin, cover and leave to rise at room temperature for approx. 1½ hrs.

Topping

Make indentations with oiled fingers, top with the lemon and anchovies, sprinkle with salt and pepper.

Bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow the focaccia to cool slightly on a rack. Remove the tin frame, leave to cool.

Serve

Drizzle with oil, sprinkle with thyme, serve with the mozzarella.

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