Spelt focaccia with plums and pancetta

A recipe you can prepare both for a special occasion and for a simple happy hour with friends!

This original and unexpected combination between the strong flavour of spelt and the sweetness of plums surprises your taste buds. The addition of pancetta and rosemary gives an extra burst of flavour.

Our blue-iron baking pan allows even heat distribution for excellent baking results.

Ingredients (for a 30×40 cm rectangular pan)

• 400g whole spelt flour
• 250g water
• 5g brewer’s yeast
• 8g salt
• 8g oil

For the brine

• 25g water
• 25g oil
• 10g salt

For the toppings

• 10/12 plums
• 10 slices of pancetta
• rosemary

Instructions

1. Place the flour, 250g of water and the crumbled yeast in a stand mixer with the dough hook attachment and turn it on at medium-high. When the dough begins to form, add the remaining water little by little, the salt and the oil. Knead until the dough forms a smooth and elastic ball and tip it onto an oiled bowl covered by some cling film or a damp cloth. Leave the dough to rise at 26 degrees for about 3-4 hours or until it doubles in size (in the summer leave it at room temperature).
2. Transfer the dough on a floured surface and roll it out with your fingers, then place it on a well-oiled rectangular blue-iron pan. Allow to rest for at least 30 minutes and stretch it with your finger to cover the entire pan.
3. Pour the brine on the dough and spread the rosemary and the wedges of plums all over the surface (pressing gently to let them adhere to the dough).
4. Preheat the oven to 220° C and when the set temperature is reached, bake for about 12-15 minutes.
   Once cooked, place the pancetta slices on the focaccia and bake for another 2-3 minutes.