Try your hand at this spelt focaccia topped with tomatoes and anchovies.
For the dough, mix warm water with yeast and golden caster sugar, and stir gently.
While the yeast is being activated, sift the flours together. Place salt and mix into the flour (so the yeast doesn’t mix straight onto the salt so as to kill it).
Pour yeast/wet mixture into the flour and gently mix together. Knead in the bowl until all of the dry components are combined.
Pour onto a surface (no flour, use a bench scraper instead of offsetting flour ratio).
Knead until the dough comes together and is stretchy.
Place back into the bowl with canola oil and cover with glad wrap. Allow to prove for one hour or until doubled in size.
Knock the dough back on the same surface, shaping into a round flat disc. Put dimples into the bread.
For the topping, make while bread is proving. Chop tomatoes in half and place in bowl. Tear basil into small pieces and place in bowl (keeping some for garnish). Add verjuice and olive oil. Chop anchovies into small pieces and toss through the topping. Add salt and pepper.
To assemble, paint dough with olive oil. Place topping over dough. Drizzle excess liquid over the tomatoes and add a small amount of salt.
Allow to prove again for 20 minutes.
Bake in the oven at 160°C for 20 minutes.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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