Well Bread!: Spelt Focaccia with Sundried Tomatoes.

About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Tuesday 4 August 2015

Spelt Focaccia with Sundried Tomatoes.

I like a piece of focaccia with any Italian food, it mops up sauce and tastes good on its own. And mine is made with Spelt Flour and lots of Olive Oil.

It has a secret ingredient for extra crunch.

The Recipe.

1000g Spelt Flour (I used half White and Half Wholemeal Spelt)
700g Warm water
100g Olive Oil
20g Instant Yeast
20g Salt
40g Coarse Semolina.
200g Sundried Tomatoes, Sulphite Free of course, chopped up small.

Method.

Make like any other bread, after the first rise cut into 500g portions and stretch into shape in heavily oiled pans.