Name: Nordic focaccia with dried fruit and nuts
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Ingredients: 50 g fresh yeast; 1 tbsp honey; 2 tbsp olive oil; 8 g salt; 650 g wholegrain spelt flour; 300 g plain flour; 100 g dates; 100 g raisins; 100 g dried apricots; 100 g hazelnuts; Flavourless oil; 1 egg

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Nordic focaccia with dried fruit and nuts

Type of Cuisine: Aperitivo, Dinner, Lunch

Prep Time 30 mins Cooking time 30 mins Rest Time 2 hrs Total time 3 hrs

Description

A lovely sweet and nutty bread; serve it for brunch or with cheese. Then it is also perfect for a snack, or when going for a hike.

Ingredients

50 g fresh yeast

1 tbsp honey

2 tbsp olive oil

8 g salt

650 g wholegrain spelt flour (plus more to dust)

300 g plain flour

100 g dates (chopped)

100 g raisins

100 g dried apricots (chopped)

100 g hazelnuts (chopped)

Flavourless oil (for the tray)

1 egg (lightly beaten)

Instructions

To make the focaccia, dissolve the yeast in 800 ml of lukewarm water.
Add the honey, oil, and salt and stir again.
Stir in the flours, then add the dried fruit and nuts. Knead on a floured surface, then leave in a bowl covered by a tea towel to rise for one hour.
Line a 40x30 cm baking tray with baking parchment and grease with a little oil.
Take the dough and press it into the tray as evenly as possible, then press ‘dimples’ in the surface.
Now cover with a tea towel and leave to rise for between ½-1 hour, it should have risen with 1/3 or more in hight. Preheat the oven to 220°C.
Brush the focaccia with the egg and bake for 10 minutes, then reduce the heat to 200°C and bake for another 20–25 minutes, or until the bread sounds hollow when tapped on the base.
Leave to cool on a wire rack.

Nordic focaccia with dried fruit and nuts

Nordic focaccia with dried fruit and nuts

Description

Ingredients

Instructions

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