F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Spelt Focaccia with Kale, Squash and Pecorino
© John Kernick

Spelt Focaccia with Kale, Squash and Pecorino

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS
  • SERVINGS: 4
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

blog Restaurant Coverage from F&W Editors

  1. 2 cups spelt flour (see Note)
  2. One envelope dry active yeast
  3. 1 cup warm water
  4. 1 tablespoon honey
  5. 2 tablespoons extra-virgin olive oil
  6. Kosher salt
  7. 1 teaspoon chopped rosemary
  8. Sea salt, for sprinkling
  9. 2 cups finely shredded stemmed kale, preferably Lacinato
  10. 1 tablespoon fresh lemon juice
  11. Pinch of crushed red pepper
  12. 1 small Delicata squash (about 8 ounces)—halved lengthwise, seeded and sliced crosswise 1/2 inch thick
  13. 1 garlic clove, thinly sliced
  14. 1 ounce shaved fresh pecorino cheese (about 1/2 cup)
  1. 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. Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.
  2. 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. Brush with 1 teaspoon of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375°. Bake the focaccia for about 30 minutes, until lightly browned all over.
  3. 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.
  4. In a large nonstick skillet, heat the remaining 1 teaspoon of oil. 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.
  5. 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.
Notes

Spelt is a type of wheat with a nutty, sweet flavor. Look for spelt flour in health-food stores.

One Serving 380 cal, 57 gm carb, 11 gm fat, 2.5 gm sat fat, 11 gm protein, 10 gm fiber, 610 mg sodium.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.