Spelt Focaccia with Walnuts and Sunflower Seeds
This focaccia is a true feast for the senses, combining the ancient taste of spelt with crispy roasted nuts. The use of spelt flour, stone-ground, gives the pastry a dense texture and rich nutritional profile, while the addition of grilled olives and cherry tomatoes brings a Mediterranean freshness.
Ingredients:
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300 grams spelt flour
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150 milliliters fresh milk
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1/2 cube fresh baker's yeast
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1/4 teaspoon salt
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30 grams fresh walnuts
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20 grams raw sunflower seeds
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Cherry tomatoes and grilled green olives (for garnish)
Preparation method:
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Preparing the dough: Sift the spelt flour into a bowl and make a well in the center. Lightly warm the fresh milk, dissolve the yeast in it, and pour the mixture into the well along with the salt.
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Kneading and rising: Knead a soft dough, cover it with a towel, and let it rise at room temperature (in warm weather) for about 40–45 minutes.
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Preparing the additions: While the dough is resting, toast the walnuts and sunflower seeds in a dry (preferably cast-iron) pan to release their aroma.
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Shaping: Once the dough has risen, add the toasted nuts and knead again. Divide it into two parts and stretch each one onto a baking tray with baking paper (40x30 cm) until a focaccia is formed.
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Garnishing and baking: Make small indentations in the dough and place halved cherry tomatoes and grilled olives in them. Bake on the middle rack in a preheated oven at 180°C for about 35–40 minutes.
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Cooling: Remove the cooked focaccias and place them on a wire rack until completely cool.
Enjoy your meal!
