Spelt focaccia
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 439
- Carbohydrates g 66.1
- of which sugars g 0.8
- Protein g 8.3
- Fats g 15.7
- of which saturated fat g 2.26
- Fiber g 9
- Sodium mg 987
- Difficulty: Average
- Prep time: 1 h 30 min
- Cook time: 35 min
- Serving: 6
- Cost: Low
- Note plus 1 night of maturation
PRESENTATION
Spelt focaccia—oh, it is a treat. It takes all the great things about classic Ligurian focaccia and gives it a twist with spelt flour. In Liguria, focaccia is everywhere. It's super tasty. You get these golden, soft squares topped with crispy salt and a hint of rosemary. And listen, with this spelt focaccia recipe, there's extra attention on the flour and water mix. Why? To get that tender, fluffy bite everyone wants.
The spelt flour? It brings this slightly nutty taste. Plus, more nutrition, which is great. Makes it stand out from typical white bread. Baking enthusiasts will notice the dough feels different—still smooth, but a bit heartier. You know what? You still get the salt and rosemary combo, but oat flakes are thrown in for a fresh spin. And it adds texture without being heavy. Really, can't go wrong there.
It's perfectly balanced with a moist inside and crispy edges. So so satisfying. Especially warm from the oven. And you know, in Liguria, they are proud of their focaccia traditions. Yet, they're all about experimenting with grains. This homemade spelt focaccia keeps the roots while exploring new options. Swapping in spelt? A healthier choice for sure. You might find whole grain or multigrain focaccia right next to the classic.
Using top-notch spelt flour is key. It gives the dough a fragrant aroma and flavor that's way more complex than plain flour. The thing is, small changes—like longer fermentation or a bit more water—can transform the outcome completely. Whether you're used to making spelt flour bread or just curious, this spelt focaccia with rosemary and oat flakes feels both traditional and a bit new. You end up with a pan full of golden, tender bread. Honestly, it's as good with a meal as it is for snacking. The whole experience? It respects Italian baking but has fun with possibilities.
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INGREDIENTS
- Ingredients for a 13-inch diameter pan
- Whole grain farro flour 3 ⅓ cups (400 g)
- Manitoba flour 0.8 cup (100 g)
- Water 1.7 cups (400 g) - at room temperature
- Fine salt 2 tsp (12 g)
- Fresh brewer's yeast 0.25 oz (8 g)
- For the topping
- Extra virgin olive oil 4 spoonfuls
- Coarse salt to taste
- Rosemary 2 sprigs
- Rolled oats 2 spoonfuls
- For the brine
- Extra virgin olive oil 3 ⅓ tbsp (50 g)
- Water ¼ cup (50 g)
How to prepare Spelt focaccia
To prepare the spelt focaccia, first pour the 2 flours into a bowl 1; add the crumbled yeast 2 and about half of the water 3.
Mix with your hands or a wooden spoon 4, then add a little more water 5. Pour the salt into the remaining water 6
and stir with a teaspoon to dissolve it 7. Then pour the liquid into the dough 8 and work it with your hands until it is completely absorbed 9.
Cover with a damp cloth 10 and let it rest for about 10 minutes 10. At this point, start giving the first folds by gently pulling the outer edges of the dough and bringing them towards the center (11-12).
Cover again 13 and wait another 10 minutes before giving more folds 14. Cover again with the cloth 15 and repeat this operation 4 more times. At first, the dough will be sticky, but with each fold, it will become more tenacious.
After the last 10 minutes, pour the dough into a lightly oiled bowl 16 and cover with plastic wrap 17. Place in the refrigerator and let it mature overnight. The next day, remove the dough from the fridge and let it sit at room temperature for at least an hour. Then remove the plastic wrap 18
and transfer it to a lightly floured surface 19. Shape the dough into a ball 20 and cover it with a bowl 21. Wait about another 20 minutes.
Grease a 13-inch diameter aluminum pan 22 and transfer the dough inside 23. Stretch the dough with your hands to cover the entire surface of the pan 24. If it retracts, let it rest for another 10 minutes.
Using your fingertips, dimple the surface of the focaccia 25. Season it with coarse salt 26 and rosemary needles 27.
Add the oat flakes 28 and the remaining oil 29. Preheat the oven to 410°F in static mode and once it's hot, place the focaccia in direct contact with the base. Wait about 15 minutes, then move the focaccia to the middle rack and finish baking for another 20 minutes before taking it out of the oven 30.
Quickly prepare a water and oil emulsion by pouring them into a small bowl and mixing them 31. Transfer the focaccia to a wire rack and brush it with the emulsion while it's still hot 32. Let it cool slightly before serving your fragrant spelt focaccia 33!