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Foccacia bread recipe with angelica butter

May 5th, 2014

Angelica foccacia bread


Yields 2 loaves of bread

7 dl. water (2 dl tepid and 5 dl cold)
Approx. 1 kg spelt flour (50% wholegrain if available)
1/2tbsp salt (for the dough)
1tbs. crushed angelica leaves
Coarse salt (to sprinkle on top)

Rosemary oil:
2 dl olive oil
25g fresh rosemary twigs


How to bake:

  1. Rosemary oil: Remove the rosemary leaves and chop them coarsley. Heat the 2 dl oliveoil in a pan and fry the fresh rosemary leaves for 30-40 seconds. Set the pan aside and let the oil cool down.
  2. Add 2 dl tepid water to a bowl. Crumble in the fresh yeast and stir with a fork until completely dissolved. Add the remaining water, crushed angelica and salt. Use the dough hooks on your handheld mixer. Slowly add the flour while mixing. Keep mixing and adding flour until you have a nice ball of dough which does not stick to the fingers. Depending on the type of flour you use, you might not need all of it. Cover the bowl with a cloth, place it in the oven on 30c and let it rise to double size (approx. 40min).
  3. Line a baking tray with baking paper. Brush the paper generously with rosemary oil. Take the dough of of the bowl and knead it slightly. Add flour if necessary. Divide the dough in 2 and stretch each piece to fit half the baking tray each. Let the dough rise again for approx. 30min. Take out the dough and heat the oven to 200c. Brush the bread generously with rosemary oil and poke a bunch of hole in the dough with a finger. Sprinkle them with coarse salt.
  4. Place the bread in the middle of the oven and bake for 25min. Take out the bread and brush with the remaining oil. Sprinkle some more salt on them and bake for another 20-30 min until golden brown and the crust is really crisp.
  5. Remove from the oven and leave to cool down a little. Eat while still warm and spread with the angelica butter!


Angelica butter


250g softened butter
1 tbsp. crushed angelica leaves
1 tsp. fleur de sel
1 tsp. white pepper

How to prepare:

  1. Mix all of the ingredients together well. Using cling film or baking paper, roll the butter into desired shape, close the ends and chill for at least 30 min. Enjoy this butter on the warm angelica foccacia bread. Delicious!