Spelt Focaccia With Roasted Beetroot, Butternut Squash and Garlic. Topped with Feta Cheese and Rosemary.

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My fiancee tried to drag me to the pub today for lunch, which was a really nice idea and our local pub is serving really good food. I don’t know why I just said ‘no’ at the last minute and decided to make dinner myself – it would save me work and cleaning :-).

I just looked around my kitchen and saw a really lonely butternut squash which was sitting in my veg box for a while. I bought a day before fresh beetroot and looking at these two guys an idea for this focaccia came to my mind.

You can make this focaccia using wheat flour – only white (strong) or mix with wholemeal. I like spelt flour because it is very healthy, goes easier on your stomach than wheat one and tastes delicious, a bit nutty I think.

 

Dough:

  • 250g spelt white flour
  • 100g wholemeal spelt flour
  • 7g instant yeast
  • 1/2 tsp salt
  • 210ml tepid water + a bit more if necessary
  • 1 tbsp olive oil

Put all dry ingredients in your standing mixer bowl. Remember to put yeast and salt at the opposite side of the bowl. Start the mixer and add water and olive oil.

If the dough is too dry add a little more water – 1 tsp at time. Mix for about 7 minutes. Dough should be soft, nice and shiny.

You can of course make your dough by hand. Mix all ingredients and knead the dough for about 10 – 15 mins.

Put kneaded dough into the bowl – greased with olive oil – cover with cling film and leave for an hour until doubled in size.

In the meantime prepare your topping.

  • 1 medium beetroot – big beetroots tend to be bitter and more earthy. Try to choose smaller ones.
  • 5,6 slices of butternut squash – I’ve sliced the ‘head’ of the bottle 🙂  – part with no seeds.
  • 5, 6 cloves of garlic
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 block of feta cheese approx 100g
  • handful of fresh rosemary strings
  • salt flakes

Line rectangular baking tray with baking paper. Peel beetroot and remove skin of the butternut squash. Slice your veg into medium cubes.

On the one half of the baking tray put beetroot on the other butternut squash. Sprinkle both with salt and olive oil, add half of chopped rosemary leaves.

Pour balsamic vinegar on the beetroot and mix. Add garlic cloves in the middle – with skins.

Put into a hot oven (180 C) for 30 mins or until nicely roasted but not too soft (squishy). Take out from the oven and cool for a moment.

Once the dough is ready spread it with your hands on the baking tray lined with baking paper – you can grease paper with olive oil just in case. Form square or round. Focaccia should be thick so try to make it 5-7mm thick. Try not to work it too much  – leave as much air in it as possible. Make indentations with your fingers.

Oven temp 200C.

Squeeze soft garlic from the skins and spread on the dough. Scatter your roasted veggies, add crumbled feta cheese, remaining chopped rosemary, salt flakes (I love Maldron salt flakes) and sprinkle with olive oil.

Bake for about 20 – 25 minutes until golden.

Serve with your favourite salad.

You can use goats cheese instead of feta if your prefer. You can use this dough as pizza base as well.

I thought that we will have half left for tomorrow – no chance! Gobbled everything in one go. And my ‘oh where is the meat?’ fiancee was blown away with it!

You have to try it!

 

P.S. I saw fresh figs in my local Supervalue this week… Figs, Goats Cheese, Honey, Rosemary….What do you think?

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