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 (25 x 38cm, 10" x 15" tray)* amended 24.9.22
- White Spelt Flour – 500g
- Fast Action Dried Yeast – 7g (2 tsp)
- Lukewarm water – 300-350ml (add only 300ml to start and add more if needed)
- Salt – 2 tsp plus extra
- Olive Oil – 3-5 tbsp
- Salt Flakes for the top
- Polenta or semolina for the tray – sprinkle
- Mix the 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.
- Then add in 300ml lukewarm water to a jug then add the dried instant yeast and stir to dissolve before pouring it into the flour. Add a drizzle or two of olive oil. Add more water if needed.
- Knead for about 5-8 minutes until it is smooth, sticky and elastic. It should spring back when poked. Spelt flour does not require too much kneading.
- Add a little olive oil to your hands to form the dough into a ball and add a drizzle of olive oil either to another bowl or I use the same and cover with a damp tea towel or plastic wrap or turn the dough onto a floured 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). Then rest for 40 minutes covered. This is called the first prove.
- After 40 minutes, sprinkle a little polenta onto the grease baking tray (I use my 29 x 35 cm, baking tray) then press the dough and shape it into the corners of the tray, drizzle with olive oil and poke the dough with lots of holes. If you would like to add any toppings do this step now. Rest again covered with a damp cloth for 45 mins. This is called the second prove.
- Preheat the oven to 200˚C fan, Gas 6
- After the second prove add flaked salt to the top of the dough, check you may need to add more holes and bake for 20-25 mins until golden brown.
- Cool the focaccia for at least 10 minutes and drizzle more olive oil when it comes out, the bottom should be crispy and have a spongy centre.
Sue Maree P Baking Tips
- we like to keep our focaccia bread plain to serve with our meal and then have any leftovers toasted for breakfast with spreads.
- if you don't use spelt flour, try this recipe with regular wheat flour. You might need to knead for a little longer.