PureSpelt melon focaccia
Preliminary time: allow to rise for approx. 2 hours
Preparation time: approx. 50 minutes
Baking or cooking time: approx. 20 minutes
For approx. 30 canapés
300 g of PureSpelt half-white or white flour
3/4 teaspoon of salt
50 g of Grison dried meat or cured ham, diced
2 tablespoons of basil leaves, finely chopped
10 g of yeast, crumbled
Approx. 1.25 dl of water
2 tablespoons of cream
75 g of melon, peeled, deseeded, diced
1 melon, e.g. a cavaillon melon, cut in half with seeds removed, balls scooped out using a melon baller
Approx. 100 g of Grison dried meat or slices of cured ham cut in half
A little pepper according to taste
Mix together the flour, salt, the diced Grison dried meat and finely chopped Basil leaves. Add the yeast, water and cream and briefly knead to form a smooth dough. Very briefly knead in the melon. Cover and allow to stand until it has risen to twice its original volume; punch down the dough several times during this period.
On a lightly floured surface, form the dough into a round loaf shape with a diameter of approx. 25 cm. Place the loaf on a baking tray lined with baking paper and leave to rise for a further 20 minutes.
Place the focaccia loaf in the lower half of an oven preheated to 220°C and bake for 15-20 minutes. Remove the tray from the oven and leave the loaf to cool.
Cut the focaccia loaf into cubes and garnish each cube with a slice of Grison dried meat or cured ham, a melon ball and basil leaves. Sprinkle with pepper according to taste.
IG Dinkel, Judith Gmür-Stalder