Description
This Easy Spelt Focaccia is a delightful and healthy twist on the classic Italian flatbread, made with white spelt flour for a nutty flavor and light texture. Covered with cherry tomatoes, feta cheese, and aromatic herbs, it’s perfect for a snack, appetizer, or accompaniment to your meal. The dough requires a slow, long prove to develop a bubbly and airy structure, then baked until golden and crisp.
Ingredients
Dough
- 250 g (1 and 2/3 cups) white spelt flour
- 1 tsp instant dry yeast
- 250 ml (1 cup) water, at room temperature
- 1/2 tsp sugar
- 1 tbsp extra virgin olive oil
- 1 tsp coarse sea salt
- 1/2 tsp sea salt flakes
Toppings
- 1 tbsp extra virgin olive oil
- 1/2 cup cherry or grape tomatoes, halved
- 1/4 cup feta cheese, cubed
- 1/4 tsp red chilli pepper flakes
- 1/2 tsp dried oregano
Instructions
- Prepare the dough: In a large bowl, combine the white spelt flour, instant dry yeast, room temperature water, sugar, olive oil, and both types of salt. Stir gently with a wooden spoon until all ingredients are just incorporated. The resulting mixture will be damp and similar to a cake batter.
- First proving: Cover the bowl with cling wrap and set it aside at room temperature to prove for about 5 hours. During this time, the dough will ferment and rise, doubling in size and becoming very bubbly.
- Preheat the oven: Towards the end of the proving time, preheat your oven to 220°C (430°F) to prepare for baking.
- Prepare the baking tin: Line a 27cm x 18cm (11″ x 7″) brownie or slice tin with non-stick baking paper, covering the base and sides well. To make this easier, dampen and wring out the paper before pressing it into the tin.
- Shape the dough: Gently tip the risen dough into the lined tin, careful to retain as many air bubbles as possible to ensure a light texture. Use dampened fingertips to ease the dough into the corners and spread evenly without knocking out the bubbles.
- Add toppings and second proving: Drizzle the remaining 1 tablespoon of olive oil over the top. Scatter halved cherry tomatoes, cubed feta cheese, red chilli pepper flakes, and dried oregano evenly across the dough. Let the dough prove again for another 30 minutes, allowing it to puff up slightly.
- Bake the focaccia: Place the tin in the preheated oven and bake for 20-25 minutes until the focaccia turns golden brown and sounds hollow when tapped on the base.
- Cool and serve: Remove the focaccia from the oven and place it on a wire rack to cool slightly, which helps keep the crust crisp. Serve while still warm for the best texture and flavor.
Notes
- Using white spelt flour gives the focaccia a nuttier and more complex flavor compared to regular wheat flour.
- Room temperature water is important to activate the yeast properly without killing it.
- The extra virgin olive oil enriches the dough and adds a distinctive aroma and taste.
- The long proving time is crucial for developing the airy, bubbly texture characteristic of focaccia.
- Dampening the baking paper helps it adhere better to the baking tin, preventing the dough from sticking.
- Handling the dough gently preserves the air bubbles for a lighter crumb.
- This focaccia pairs beautifully with salads, soups, or as part of a tapas spread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
