July 15, 2012

Cherry Tomatoes, Red Onion & Rosemary Spelt Foccacia

I can’t believe that the first year of my Yoga Teacher Training is already finished (still 1 to go)! It has been incredible being on this life journey so far and I am so grateful I have followed this path. The people I have met, all the things I have learnt have left me deeply enriched and changed. Last weekend, to celebrate the end of the first year, we had a lovely picnic, in a patch of sunshine outside the yoga centre. All of the students had brought beautiful food that we shared. I made a savoury cake (pepper, feta and olives), which is a very French food to take to picnics. I didn’t bring this focaccia, but it would have also made a very nice picnic food to share with my friends.

When summer time comes, foccacia becomes my bread of choice. Preferably straight out of the oven, while it is still warm, on its own. But most often, I put it in our lunch box to have it the next day with vegetarian pâté and crunchy vegetables. Tomatoes, red onion and rosemary mix together superbly. Or you might like to add different ingredients such as roasted peppers, pesto, cheese or courgettes. And take it with you, on a picnic – enjoy summer :)
Cherry Tomatoes, Red Onion & Rosemary Spelt Foccacia – makes 1 foccacia

Inspired by Rachel Allen’s foccacia recipe in Rachel Easy Meals
• 1 red onion, peeled and chopped
• 1tbsp ghee or butter
• 450g spelt flour
• 1tsp sea salt
• ½ tsp bicarbonate of soda
• 350ml buttermilk
• 100g cherry tomatoes, halved
• 2 sprigs of rosemary, chopped
• Light olive oil
• Sea salt

1. Heat the ghee or butter in a small saucepan, add the onions and fry gently for about 10min until soft.
2. Preheat the oven to 230°C.
3. In a large bowl, mix the flour with the salt and bicarbonate of soda. Add the buttermilk and mix until you obtain a soft dough, not too wet or sticky. Add the onions and half the rosemary and mix. Transfer it to a floured work surface and roll it into a circle or rectangle. Transfer it onto a baking sheet covered with baking paper. With your fingers, make little dimples in the dough. Add the cherry tomatoes in the dimples. Sprinkle with the rest of rosemary and sea salt. Drizzle with olive oil.
4. Place in the oven for 30min until the bread is golden brown. Leave to cool on a wire rack before serving.

Focaccia à l’Epeautre, Tomates Cerise, Oignon Rouge et Romarin – pour 1 focaccia

Inspirée par la recette de focaccia de Rachel Allen dans le livre Rachel Easy Meals
• 1 oignon rouge, pelé et émincé
• 1cs de ghee ou de beurre
• 450g de farine d’épeautre
• 1cc de sel fin
• ½ cc de bicarbonate de soude
• 350ml de babeurre
• 100g de tomates cerise, coupées en 2
• 2 brins de romarin, hachés
• Huile d’olive
• Fleur de sel

1. Faire chauffer le beurre ou ghee dans une casserole et y faire revenir l’oignon pour environ 10min jusqu’à ce qu’il soit tendre.
2. Préchauffer le four à 230°C.
3. Dans un saladier, mélanger la farine avec le sel et le bicarbonate de soude. Ajouter le babeurre et mélanger jusqu’à obtention d’une pâte souple mais pas trop collante. Ajouter l’oignon et la moitié du romarin et mélanger. Transférer sur un plan de travail fariné et former un cercle ou un rectangle à l’aide d’un rouleau à pâtisserie. Transférer sur une plaque de cuisson recouverte de papier sulfurisé. Avec votre index, appuyer sur le dessus du pain pour créer des petites fossettes. Ajouter les tomates cerise dans les fossettes. Parsemer du reste du romarin et de fleur de sel et arroser d’huile d’olive.
4. Mettre au four pour 30min jusqu’à ce que la focaccia soit dorée. Laisser refroidir sur une grille.

1 comment:

bristol plasterers said...

This sounds really yummy and something new to try. thanks for posting this up.


Simon

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