Incredible! Everybody was enthusiastic! Some didn't know the splet flour at all and were absolutly happy to try something new! Spelt is such a pure ingredient! Very strong and difficult to modify! It has really a character... and used already in anchient times!
We started with the pizza ... this time no tuna, no anchovies, no salami... only vegetables... but the choice is really great!
500gr Wholewheat flour
300ml (about) warm water
6 tablespoon olive oil
3 tablespoons salt
1 ½ tablespoon dried Oregano
Mix all the ingredients together and start kneading... and knead, knead, knead till the dough has the right consistency: not too dry... and not to sticky! I would at this stage suggest to put the the dough in a good warm place to rise or, as I recently learned, you could put it in the oven over a sheet of baking paper at 40°/50° and let it rise there for about a hour: till the dough has approx. doubled. Then take it out form the oven and turn temperature up to 250° and start shaping you risen dough and then ... at this point you can start to create your own pizza... Afterwards put it into the oven for about 15 minutes.
I couldn't believe it was so tasty! The dough was really wonderful... I am so classic sometimes, but such a good dough was not forseenable!
Our second recipe was the Focaccia... We used wholemeal spelt flour mixed with a bit of wholewheat flour... we weren't really sure about the rising process... if it could be successful or not! But it was a success... look at that after just 45 min!
FOCACCIA WITH ONIONS
Pizza Dough using 400gr of Spelt flour and 100gr of wholewheat flour
Olive oil (a lot...)
Cooked Onions (as much as you like)
Prepare the dough like the pizza dough and heat the oven at 250°. Cut the onions and fry them slowly in a pan till they are smooth and soft!
There is something I left at last but not at least!
This apron is gorgious! All these cheeses you cannot find here...that in Italy we take for granted everywhere we go! I had to take a picture! Wonderful!