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Spelt focaccia with Camembert and berries
25 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 155
  • Fat about 5g
  • Carbohydrates about 20g
  • Protein about 6g
This is needed
This is needed for 16 piece
  • 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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And that's how it's done
And that's how it's done
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.