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:

• 300 grams spelt flour

• 150 milliliters fresh milk

• 1/2 cube fresh baker's yeast

• 1/4 teaspoon salt

• 30 grams fresh walnuts

• 20 grams raw sunflower seeds

• Cherry tomatoes and grilled green olives (for garnish)

Preparation method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Cooling: Remove the cooked focaccias and place them on a wire rack until completely cool.

Enjoy your meal!