Friday, July 8, 2016


Mostly on weekends I love baking my own bread. Nothing beats the wonderful smell that comes with it. Since I´m vegan plus wheat-intolerant I use spelt as one of the baking basics.
In Italy spelt is called farro and I think it sounds rocky somehow.

This time I tried my own focaccia and used lovely tomatoes and italian herbs with the plain dough.

Here´s my recipe for this fruity, juicy bread.
350g spelt flour (I grinded my own flour in my grain mill)
1 p. dry yeast
1 teaspoon of salt
250 ml warm water
2 handfull little tomatoes
1 tablespoon italian herbs
1 tablespoon sesame seeds

I combined the flour with the yeast and the water and beat it all with the hand mixer. Last but not least I beat the salt in and let the dough stand in the bowl for one hour.
After that I preheat my oven on 180°C and put a baking paper on a baking sheet. I wet my hands slightly and took the dough out of the bowl forming a ball. Then I put the dough on the sheed and made it´s surface look like a flatted bread.
At the end I cut each tomatoe in half and stuck every single one onto the top of the bread. The herbs and sesame seeds got a nice place on top of the tomatoes. I backed the bread for 30 minutes in the oven. After a nice cool-down I served slices of it with a dip of salted olive oil to my family. Yummy.
It´s so simple and still so tasty.
Have a wonderful day,

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