Foccacia with jerusalem artichoke, garlic, thyme and olive oil
1 large form
20 g yeast
500 g of organic wheat flour
300 g Öland wheat flour
20 g sea salt
4 tbsp. good cold-pressed rapeseed oil
4 cloves garlic
2 artichokes (chicken egg size)
10 sprigs thyme
Mix cold water and yeast in a bowl, add the flour, Öland wheat flour and salt and knead the dough well with a mixing spoon until you have a smooth and flexible dough. Let the dough rise for about 3 hours in the bowl with a cloth over.
Cut jerusalem artichokes into very thin slices, use a mandolin or a sharp knife and place the slices in water.
Put baking paper in a form.
Put the dough into the form and push it gently so that it spread throughout the form.
Divide Jerusalem artichoke slices and the garlic cloves on top of the dough, sprinkle finally with chopped thyme, sea salt and drip with a little rapeseed oil.
Let the dough rise in ½ – 1 hour in the form. Bake the foccacciaen at 220 ° C for about 15 minutes, turn down the heat to 180° C degrees and bake for further 20-25 min. until it is crisp and golden.
Take the bread out of the form and let it cool of on a wire rack.