In my video, I am sharing 2 ways to top the wholegrain spelt focaccia for an extra special side to dinner or as a snack. The first topping is the original olive and rosemary, I could only buy pitted green olives today. The second topping is with fresh baby tomatoes and feta cheese. Feel free to be creative and add your own twist to the toppings. For ease, I have made both small loaves in my glass lasagne baking dishes and found that I only needed one prove.
When holidaying in Italy this year, there was an abundance of fresh rosemary in the garden of our holiday rental. I was inspired to make a small spelt focaccia with fresh olives and fresh rosemary. I was limited to white spelt flour and knead with my hands and bake this in a small bench-top electric oven. I was thrilled with the results so I thought I should share this super focaccia recipe with you. Since I have returned from holiday I have made this recipe again with light wholegrain spelt flour and an improved process only needing one prove.
*Improved recipe 25.10.21 since I published last week.
Ingredients for 1 to 2 small loves*
- White or Wholegrain Spelt flour – 250g x 2 (3 +3/4 cups)
- Instant quick yeast - 1 teaspoon x 2
- Warm water – 175ml x 2
- Sugar (optional) – 1 teaspoon x 2
- Fine salt – 1/2 teaspoon x 2
- Olive oil – 2 to 3 tablespoons x 2
- Fresh rosemary – a few twigs washed and with the leaves removed
- Olives halved and deseeded – 1/4 cup or as many as you like
- 8 to 10 halved baby tomatoes
- Feta cheese cubed – 1/4 to 1/2 cup
- Course rock salt or salt flakes
WHISK the flour and salt to a large bowl.
MIX water, yeast and sugar and rest for 10 minutes.
KNEAD all ingredients together by hand or using the dough hook on your stand mixer for a few minutes until it comes together. Spelt flour only needs about 3 to 5 minutes. If you swap for regular bread flour kneed for 8 to 10 minutes. Slowly drizzle some olive oil and knead a little longer until the texture becomes smooth.
PREHEAT your oven 15 minutes before baking at 200˚C fan. Grease and line with baking paper (for ease of cleaning) a glass rectangle lasagne dish (25 x 19 x 8 cm) or flat baking dish.
Divide the dough and place it in the prepared baking dish (about 435g each). Drizzle with a little olive oil then cover and rest in a draught free spot for at least 1 hour unit doubled in size. The timing depends on your location and the temperature of the room.
ONCE double stretch until as large as you can in the baking tin don't knock too much of the air out. Add dimples with your finger tips or use the end of a wooden spoon then add the toppings and a sprinkle of rock salt and generous drizzle of olive oil. See the video for extra details for this step.
Bake for 15 to 20 minutes until golden brown. Remove and rest for 5 to 10 minutes before serving.
Sue Maree P Baking Tips*
- I have included the quantities for one loaf or two to make it easier to calculate.
- Sugar – if you would prefer this bread recipe without sugar leave it out and just dissolve the instant yeast in the warm water for a few minutes before kneading.