waiting time and baking time 1 hourhr25 minutesmins
Ingredients
21gfresh yeast
300mllukewarm water
1tbspmaple syrupgrade A (plus 1 tbsp for the onion-rosemary mixture)
500gspelt flour type 1050alternatively wholemeal spelt flour
1tspsalt
2medium-sized red onionscut into thin rings
2tbspolive oilplus 3 tbsp to drizzle over the focaccia
3tbspchopped rosemary
100gmixed olives without stoneroughly chopped (alternative: black olives without stone)
2tbspbalsamic vinegar
1/2tspsalt
freshly ground black pepper
1handful of rocket
Instructions
Crumble the yeast in a bowl with lukewarm water and maple syrup and mix well. Let rest for 5 minutes. Small bubbles should appear on the surface (if no bubbles appear, better pour the mixture away and make a new one).
Put the flour in a large bowl, mix with the salt and make a hollow in the middle. Pour the yeast mixture into the hollow and knead for 3 minutes to form a smooth dough.
Shape the dough into a ball, dust with a little flour, cover the bowl with cling film and let the dough rise in a warm place for 1 hour.
Preheat the oven to 220°C top and bottom heat.
Fry the onions in a pan in olive oil for 2 minutes. Add rosemary and chopped olives and deglaze with balsamic vinegar and maple syrup. Simmer gently for 2 minutes, then let cool for 5 minutes.
Line a baking sheet with baking paper and roll out the focaccia dough with a piece of rolling pin (or with your hands) about 2 cm thick. Make many small hollows in the dough with your fingers. Spread the onion, olive and rosemary mixture on the surface of the dough and sprinkle with salt and freshly ground pepper. Drizzle with 3 tablespoons of olive oil. Bake for 20 minutes. Sprinkle with rocket and serve immediately.