Spelt Focaccia
Enjoy the simple pleasures of homemade bread! This Spelt Focaccia is light and airy, with a delightful chewy texture and the wholesome flavor of spelt flour. Customize it with your favorite toppings like herbs, olives, or sun-dried tomatoes. Perfect for dipping in olive oil or serving alongside any meal.
Ingredients
- 2 cups spelt flour (you can use white, whole or any combination – I used organic white)
- ¼ oz dry active yeast
- 1 cup warm water
- 1 tbsp honey
- 1 tbsp extra-virgin olive oil (plus extra for brushing on)
- 3/4 tsp salt
- Toppings of your choice (e.g. salt flakes, sliced olives, sun-dried tomato, rosemary)
Instructions
- In a large bowl, combine the spelt flour with the yeast, water, honey, olive oil and 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 (you’ll find the dough is quite tacky and kind of gloopy, but that’s as it should be).
- Oil the bowl and return the dough to it. Let the dough rise, covered, in a warm, draft-free place until almost doubled in bulk, about 1 hour.
- 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 a little olive oil (about a teaspoon). Press small indentations all over the dough and sprinkle with your toppings. Let the dough stand uncovered for 45 minutes, until slightly risen.
- Preheat the oven to 190°C (375°F). Bake the focaccia for about 25-30 minutes, until lightly browned all over (you’ll find the bread rises quite a bit as it cooks). When tapped, the loaf should sound hollow. You can, if you like, brush on a little more oil over top of the loaf while still warm.
Nutrition
Calories: 1171kcalCarbohydrates: 196gProtein: 35gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 1757mgPotassium: 79mgFiber: 34gSugar: 17gVitamin C: 0.1mgCalcium: 5mgIron: 12mg
Tried this recipe?Let us know how if you liked it in the comments below!