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This popular Italian pastry has domesticated at us already. If you add some dried tomatoes, olives or various seasoning, it will become one amazing delicacy for your kitchen.


250 g spelt flour

250 g wholemeal spelt flour

2 tsp salt

1 sachet dried yeast

250 ml lukewarm water

80 ml oil

dried tomatoes

Steps: 5


The preparation is actually very easy. It's even quicker, if you have food processor with dough hook. So, put all the ingredients into the food processor (except tomatoes) and make a dough. If it seems too dry to you, add a little more water. Knead for at least 4 minutes.


Place the dough on baking pan greased with oil and spread into required shape.


Let the dough work on a warm place for at least 30 minutes.


When fermented, you may put in some dried tomatoes, olives or various seasoning. Push in with fingers a couple of times on the whole surface.


Bake at oven preheated to 200 degrees for 15 - 18 minutes.

If you want to, you can add chopped driead tomatoes int ithe dough (at the end of the kneading). I usually glaze the top with olive oil mixed with crushed garlic. Who likes so, can add chilli peppers as well.

Either serve Focaccia as a side dish to thick soups, or with different spreads, or, as something small to eat for guests. 

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