Yesterday when I was looking through our blog my eyes stopped by the spelt focaccia bread recipe while I developed serious cravings for the soft, salty, warm and freshly baked. And as it would have been the perfect side dish for the dinner I decided to have a focaccia night.
But as always we don’t often make the same recipe twice. So I took a look in the pantry and found some august treasures such as self grown red onions (ok, from my mom but it’s always something) with soil still on (yes, it is a good thing), some fresh herbs and of course swedish rhy flour that we found on our biking tour i the south earlier this summer.
Okay, so with a craving-inducing focaccia recipe and some new additions I started the experiment. Changed half of the spelt flour to rhy, added a lot of chopped parsley, even more chopped basil. Also some sesame seeds and just a little more herb salt. Then I let one of my best friends, the oven, helped me fix some wonderfully caramelized red onion slices and crushed baked garlics.
A good leavening time later I swoshed the new creation in the heat and the smell of rhy-onions-garlib-herb-focaccia love started to spread!
Do you want to know what happened next? Think you can guess the answer.
Rhy Focaccia Bread with Red onions, garlic & fresh parsley (and basil and sesame seeds…)
(yes it’s a long name but I swear the taste is even better than the name is long) And it is super easy to make!
Here is Eriks old recipe for his focaccia that I made some changes in.
- 25 g 1/2 packet of yeast
- 1 1/4 cup lukewarm water
- 1 tablespoons maple syrup
- 1/5 cup of olive oil
- 1 tbsp flaked / sea salt
- 1 cup of spelt flour
- 1 cup of why flour
- 100 g red onions
- 5 cloves of garlic
- 1 handful basil leaves and parsley
- sea salt and olive oil
- Whisk the yeast with water, olive oil, maple syrup, sea salt and chopped herbs in a bowl.
- Add the flour's little at a time and work to form a dough, and kneading it for about 5 minutes. Do not add more flour, the dough should be sticky.
- Prover dough to double in size in a bowl covered with a tea towel, for about 40 minutes.
- Preheat the oven to 250 degrees celsisus/485 Farenheit.
- Slice the onions and crush the garlic and put it in a baking tray with some oil for 20 minutes.
- Pour the dough out onto a floured surface, knead it slightly and place on an oiled baking sheet with a little sea salt in the bottom.
- Flatten the dough until it is about 1-2 cm thick and let rise until doubled in size, about 30 minutes. Put your fingers in the dough so that it formes a lot of holes, drizzle generously with olive oil and sprinkle with sea salt. Sprinkle with basil leaves and push the onions and garlic in the dough.
- Bake the bread in middle of oven until golden brown, about 10 minutes.