Spelt focaccia with Camembert and berries

Total time: 3hr 20m
Preparation Time: 25m

For 16 piece

Nutritional Information

Contains 155 Kcal, 6g Protein, 20g Carbohydrates, 5g Fat


  • Dough
  • 1.75 tsp salt
  • 500 g light spelt flour
  • 1 parcel dry yeast (approx. 7 g)
  • 4 dl water
  • To shape
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • To bake
  • 150 g Camembert, cut into pieces
  • 125 g raspberries
  • 1 tbsp oregano, torn into pieces

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  • Dough

    Mix the flour, salt and yeast in the food processor bowl. Add the water, knead into a soft, smooth dough using the dough hook. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • To shape

    Drizzle 2 tbsp of oil onto a baking tray, transfer the dough to the tray using a dough scraper. Fold the dough in to the middle several times with oiled fingers. Brush with 1 tbsp of oil, leave to rise at room temperature for approx. 30 mins. Press the dough down gently with oiled fingers, sprinkle with oregano.
  • To bake

    Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, top with the cheese and berries, cut into pieces, sprinkle with oregano.

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