Sweet Spelt Focaccia with Dark Chocolate and Raspberries
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/sweet-spelt-focaccia-with-dark-chocolate-and-raspberries
Total time
3 Hours
Baking/cooking time
20 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 focaccia
| For the dough: | ||
| 500 | g | Mix Spelt pizza |
| 280 | g | lukewarm water |
| 40 | g | extra virgin olive oil |
| 30 | g | sugar |
| Additional ingredients: | ||
| 250 | g | dark chocolate |
| 200 | g | raspberries |
| 30 | g | sugar |
| q.s. | Extra virgin olive oil |
Preparation
- To prepare the sweet spelt focaccia, place the spelt pizza mix with Lievito Madre – Natural Yeast, lukewarm water, and sugar into the bowl of a stand mixer.
- Knead until a smooth dough forms, then gradually add the extra virgin olive oil in batches.
- Continue kneading until the dough becomes elastic and detaches from the sides and bottom of the bowl, wrapping itself around the dough hook.
- Shape the dough into a ball, cover, and let it rise in a warm, draft-free place until doubled in size (approx. 1 hour 30 minutes).
- Meanwhile, roughly chop the dark chocolate and set aside.
- Rinse the raspberries and leave them to drain.
- Once the dough has risen, grease a baking tray (approx. 25x40 cm) with extra virgin olive oil. Divide the dough in half.
- Roll out the first half on a lightly floured surface to fit the size of the tray and place it inside.
- Sprinkle over just over half of the chopped chocolate, half the raspberries, and half the sugar, then drizzle with a little extra virgin olive oil.
- Roll out the second half of the dough and lay it over the filling. Press the edges firmly to seal the focaccia.
- Top with the remaining chocolate, cover with cling film, and let rise in a warm place for about 45 minutes.
- Towards the end of the rising time, preheat the oven to 180°C (static).
- Sprinkle the remaining sugar on top of the focaccia and drizzle with a little olive oil.
- Bake at 180°C for 20–25 minutes, or until golden brown.
- Remove from the oven, garnish with the remaining raspberries, and serve warm or cold, cut into squares.
In collaboration with @passionecooking
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