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Nordic focaccia with dried fruit and nuts

Prep Time 30 mins
Cooking time 30 mins
Rest Time 2 hrs
Total time 3 hrs
Type of Cuisine: , ,
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
  1. 1
    To make the focaccia, dissolve the yeast in 800 ml of lukewarm water.
  2. 2
    Add the honey, oil, and salt and stir again.
  3. 3
    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.
  4. 4
    Line a 40x30 cm baking tray with baking parchment and grease with a little oil.
  5. 5
    Take the dough and press it into the tray as evenly as possible, then press ‘dimples’ in the surface.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Leave to cool on a wire rack.
Leggi online: https://trinehahnemann.com/recipe/nordic-focaccia-with-dried-fruit-and-nuts/