Here's a quick and easy recipe for how to make spelt focaccia bread at home. This recipe is made using white spelt flour, instant dried yeast, warm water, salt and oil, that's it. So simple. Inspired by a Jamie Oliver recipe this homemade focaccia can be enjoyed in less than 2 hours.
This video shows a simple step by step process of how to make spelt focaccia. We love eating our Spelt focaccia the traditional Genovese style adding only salt and olive oil.
Who invented focaccia?
From what I have read this style of bread goes back over 2000 years, to the Etruscans although there's some talk of the Greeks inventing this style of bread. In modern times the area of Genoa, Liguria is now considered the epicentre for the traditional Italian style focaccia. The Genovese focaccia is about 2 cm thick and is soft inside, sprinkled with salt and brushed with olive oil, just the way we like it
Takes = 20 mins plus 1-2 hours resting time
Bakes = 20-25 mins
Makes = 6 generous serves (20 x 30cm tray)
- White Spelt Flour – 500g
- Fast Action Dried Yeast – 7g (2 tsp)
- Lukewarm water – 350ml
- Salt – 2 tsp plus extra
- Olive Oil – 3-5 tbsp
- Salt Flakes for the top
- Polenta or semolina for the tray – sprinkle
- MIX flour and salt in a large mixing bowl. I use my KA stand mixer with the dough hook attachment but you can use a large bowl and mix with your hands or a wooden spoon.
- ADD warm water to a jug then add the dried instant yeast and stir to dissolve before pouring into the flour.
- ADD drizzle or two of olive oil.
- KNEAD for about 8-10 minutes until the is smooth, sticky and elastic. It should spring back when poked.
- ADD a little olive oil to your hands and form the dough into a ball and add a drizzle of olive oil either to another bowl or I use the same one and cover with a damp tea towel or plastic wrap or turn the dough onto a flour surface and turn the bowl upside down to cover (I tried this method in my video with my glass bowl and was not that successful, I'll go back to covering with a damp cloth).
- FIRST PROVE rest for 40 minutes covered.
- SPRINKLE a little polenta or semolina onto the grease baking tray (I use my 20x30cm cookie tray) then lay dough and shape into the corners or the tray, drizzle with olive oil and poke the dough with lots of holes, then add toppings now if desired.
- SECOND PROVE rest and cover with the damp cloth for 45 mins.
- PREHEAT oven 200˚C, Gas 6
- SPRINKLE flaked salt, check you may need to add more holes, bake 20-25 mins
- COOL for at least 10 minutes feed with more oil when it comes out, the bottom should be crispy and a spongy centre.