Nordic focaccia with dried fruit and nuts – Trine Hanneman
Nordic focaccia with dried fruit and nuts; sweet, nutty, and perfect for brunch or hiking. Perfectly risen, baked to golden perfection.
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Cooking tools:
- Pastry brush
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Kitchen towel
- Spoon
- Measuring cup
Ingredients
- 50 g fresh yeast
- 1 tbsp honey
- 2 tbsp olive oil
- 8 g salt
- 650 g wholegrain spelt flour
- 300 g plain flour
- 100 g dates
- 100 g raisins
- 100 g dried apricots
- 100 g hazelnuts
- Flavourless oil
- 1 egg
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