Apple & Focaccia
an unusual love match
Colourful & rich smelling apples are the first signs of early fall. I have been eager in particular to make this recipe from the stunning & beautiful cookbook called "Ticino ti cucino", showing life and cuisine in Ticino the Italian speaking part of Switzerland.
LA FÜGASCIA (SWEET FOCACCIA) | 200g sourdough starter 250g wholewheat spelt flour 1tsp salt 200ml water 1-2 apples 2tbsp brown sugar butter/vegan option
Sourdough starter: on day 1 you mix 50g wholewheat spelt flour with 50ml water, cover your jar with a clean cloth and let it rest in a warm place (approx. 25C) over night. Repeat the feeding procedure for the next 3 days. On day 4 you should have a nice slightly sour smelling bubbly starter. If not feed the starter for another day.
| Mix the flour with the starter add the salt & about 200ml water and knead till you get a smooth dough. Let it rest in a warm place for about 2hrs. Preheat your oven to 200C Handle like a pizza dough and gently make with your fingers tips some dents into the dough. Cut the apple/s in small pieces and place onto the dough and cover with butter flakes/vegan option & sugar. Bake in the oven for about 30mins. 🍴
A perfect match!
All pictures are taken by myself and my iPhone, edited with VSCO. For more stories please visit:: instagram.com/fraeuleinsonntag