Sauerkraut Focaccia

A recipe on Mickle's request.



Focaccia

350 g spelt flour
1 tsp. salt
15 g yeast
1.5 dl milk
0.5 dl white wine of milk
2 tbsp. canola
1 tbsp. of mustard seed to sprinkle of top

In recent years, spelt became kind of fashionable in Switzerland. However, the recipe should work with run of the mill flour. Mix flour and salt in a bowl and make a dent in the middle. Dissolve the yeast in a bit of milk. Add the rest of the milk, white wine and oil and pour the mixture in the dent. Knead until you've got a smooth and malleable dough. Let it rest at the warm spot under a cloth until the dough's size has doubled.

Knead the dough again a bit and make a disc of about 25 cm diameter. Sprinkle mustard seeds and/or fleur de sel on the top. Put a baking parchment on the baking tray and bake the focaccia for 20 to 25 minutes at 200°C. Let it cool slighted, cut it horizontally and then into eight pieces.

Filling

Spread mustard onto the bottom half, slather freshly cooked or heated sauerkraut lavishly, add prosciutto, crème fraîche and put the upper half on top.

Source: Le Menu