FOCACCIA WITH SUN-DRIED TOMATOES
INGREDIENTS (FOR 6 PEOPLE)
300 g Spelt flour
100 g (approximately) water
4 g fast acting fresh yeast
150 g Ciappa tomatoes
2 chopped Tropea onions
2 chopped spring-onion
2 olive oil spoons
Combine together all the ingredients with warm water and mix to a dough.
Leave the dough in a dried place approximately for 4 hours.
Take the dough out and place it in an oiled backing tray.
Bake it in preheated 200° oven for 20 minutes, or until nicely browned.
Cut into square for serving and sprinkle a trickle of olive oil and some rocket on it.
You can find these delicious Italian and Bio Ciappa tomatoes in http://www.pomodorisecchi.com/prodotti.php
Italian blog: http://www.natureatblog.com/focaccia-pomodori-secchi/