Foolproof Spelt Focaccia
12 People
225 Cals
Foolproof Spelt Focaccia
12 People
225 Cals
About the recipe
Foolproof spelt focaccia. Easy to digest, simple to make and perfect for beginners. This focaccia is soft and airy inside, golden and crisp on the outside, and beautifully fragrant with olive oil and garden herbs.It’s a no-knead, low-stress recipe that delivers bakery-style results every single time.Made with organic spelt flour, this focaccia is gentler on digestion than traditional wheat bread, yet still full of flavour and structure. Spelt is an ancient grain that’s naturally more water-soluble, meaning many people find it easier to digest, less bloating, and more satisfying. It’s also rich in fibre, protein, magnesium, iron and B vitamins, supporting gut health and overall wellbeing.One simple trick makes this focaccia truly fail-safe: a teaspoon of baking powder. While the yeast develops flavour and structure, the baking powder provides a gentle lift during baking, creating a lighter crumb, better rise and beautifully soft texture. This is my secret to that fluffy, pillowy interior we all love.I love to drizzle with a generous amount of olive oil and vary my toppings based on how I feel and what I have in the fridge. I love cherry tomatoes, ricotta, figs or aswirl of pesto. This is delicious served warm with your favourite soup enjoyed with whipped ricotta and basil pesto. Enjoy toasted the next day with scrambled organic eggs.
Nutrition Per Serving
225
Calories
7g
Fat
1g
Saturates
1g
Sugars
427mg
Salt
6g
Protein
32g
Carbs
6g
Fibre
Ingredients
Switch measurement units
- 450 ml warm water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon raw honey
- 7 g 1 sachet instant yeast
- 1 teaspoon sea salt
- 500 g organic spelt flour see notes for GF
- 1 teaspoon baking powder
- 60 ml olive oil to line the pan and drizzle the top
- 1 teaspoon sea salt
Embellishments (rosemary, cherry tomato, oregano, sea salt, pesto, ricotta, figs, honey, aged balsamic)
Method
- COMBINE the warm water, olive oil, honey and yeast.
- MIX IN the spelt flour, baking powder and salt.
- COVER with a damp tea towel and rest at room temp for 30 minutes.
- STRETCH + FOLD the dough (using wet hands) 4 times.
- COVER once more and rest at room temp for 20 minutes.
- REPEAT the stretch and fold one more time, cover with a damp tea towel or some glad wrap and prove for 1 hour until doubled in size.
- LINE 30 cm – 22 cm baking dish with non-stick baking paper and drizzle over a generous amount of olive oil – about 60 ml. Feel free to use a larger baking tray if you want a thinner focaccia or pizza base.
- TRANSFER the focaccia dough into the baking dish, oil your fingers and stretch the dough into the shape of the baking dish.
- COVER LIGHTLY with plastic wrap.
- PROOVE for 45 minutes until puffy.
- PREHEAT your oven to 220°C fan.
- SPREAD the dough to edges, scatter over your choice of embellishments. I love cherry tomato and dried oregano and a little flaked salt.
- DRIZZLE with olive oil and dimple the dough with your fingers.
- BAKE for 20 - 25 minutes on the lowest rack to help the bottom of the bread to crisp up.
- COOL for at least 30 minutes before devouring.
This focaccia adapts beautifully to a gluten-free version using a quality gluten-free plain flour blend. The ratio is simple and foolproof — 1:1, using 500 ml warm water to 500 g gluten-free flour. Gluten-free flours require more hydration than spelt or wheat, and this higher water content creates a soft, well-hydrated batter that bakes into a light, tender focaccia rather than a dry or dense loaf. Yeast provides flavour and structure, while the addition of baking powder gives extra lift in the oven, helping compensate for the lack of gluten and ensuring a fluffy crumb with a golden crust. Be generous with olive oil and toppings — gluten-free focaccia thrives on moisture and flavour.
