Spelt Focaccia with Kale, Squash and Pecorino

Name: Spelt Focaccia with Kale, Squash and Pecorino
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 envelope dry active yeast; 1 pinch Pinch of crushed red pepper; 227 grams small Delicata squash (about —halved lengthwise, seeded and sliced crosswise 1/2 inch thick; 1 garlic clove, thinly sliced; 1 Tbsp honey; 473 milliliters finely shredded stemmed kale, preferably Lacinato; 4 servings Kosher salt; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 118 milliliters ounce shaved fresh pecorino cheese (about; 1 teaspoon chopped rosemary; 4 servings Sea salt, for sprinkling; 473 milliliters spelt flour (see Note); 237 milliliters warm water

Spelt Focaccia with Kale, Squash and Pecorino might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 15g of protein, 13g of fat, and a total of 410 calories. This recipe serves 4. A mixture of kale, spelt flour, warm water, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours. It is a good option if you're following a vegetarian diet.

Instructions

In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the olive oil and 3/4 teaspoon of kosher salt and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and return the dough to it.

Ingredients you will need

Kosher Salt

Spelt Flour

Olive Oil

Dough

Honey

Water

Yeast

Cooking Oil

Equipment you will use

Bowl

Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.

Ingredients you will need

Dough

Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the baking sheet and press it into a 12-by-8-inch oval.

Ingredients you will need

Dough

Punch

Equipment you will use

Baking Paper

Baking Sheet

Brush with 1 teaspoon of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt.

Ingredients you will need

Olive Oil

Rosemary

Sea Salt

Dough

Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 37

Ingredients you will need

Dough

Equipment you will use

Oven

Bake the focaccia for about 30 minutes, until lightly browned all over.

Ingredients you will need

Focaccia

Equipment you will use

Oven

Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 teaspoon of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Kale

Cooking Oil

Equipment you will use

Bowl

In a large nonstick skillet, heat the remaining 1 teaspoon of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the squash, season with kosher salt and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the garlic and cook over moderately low heat until the squash is tender, 5 minutes.

Ingredients you will need

Kosher Salt

Garlic

Squash

Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the vegetables. Scatter the pecorino on top, cut into wedges and serve.

Ingredients you will need

Vegetable