Wholemeal spelt focaccia with olives and tomatoes is a great alternative to regular focaccia. Wholesome and delicious, this focaccia is light, crispy on the edges, and soft inside. I topped it with sun dried black olives and roasted tomatoes. A lovely accompaniment to a meal or appetizer night.
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I find making focaccia to be extremely rewarding. Even if between the start and the finish there is quite some time. Non active time, that is, mostly rising time, and you get to attend to other businesses while the dough works its magic.
Wholemeal Spelt Focaccia - the preparation
I usually use a stand mixer to make the dough, but it also works well in a food processor, or simply in a large bowl, following the same order below and then finishing kneading it on a lightly floured surface.
- In the bowl of a stand mixer fitted with the dough hook, add the spelt flour, the crumbled fresh yeast or active dry yeast, and some of the water. Mix on low speed and when the dough starts to form, add the salt, the oil, and the remaining water. Mix on medium speed for at least 5-6 minutes, or until the dough pulls away from the sides of the bowl and looks and feels smooth.
- Place the dough into an oiled bowl, oil the top, cover it with plastic wrap, and let it rise for 2 hours at room temperature, away from cool air.
- After this time, place the dough on a work surface and with a knife or bench scraper divide it into 2.
- Gently, shape them into 2 balls.
- Then, place each into an oiled bowl, oil the top, and let rise for 2 more hours.
- After that, grease two 9-inch round pans with oil.
- Place one dough inside each pan, gently streatching it to the edges with your fingertips, creating little dimples on the top. Pay attention not to break the dough.
- Drizzle more evo oil on top, add chopped sundried olives and roasted tomatoes.
- Bake in the preheated oven at 425°F/250°C for about 15-18 minutes.
And there you have it, a wonderful wholemeal spelt focaccia, with lovely pockets of tasty olives and tomatoes. I usually brush the top with evo oil, it gives a nice shine and an additional flavor.
Variations
I like my focaccia to be more crispy than soft so I make sure to make it fairly thin. A perfect example is the classic Italian Focaccia Genovese.
If you like your focaccia to be tall and soft, you can use all the dough for a rectangular 9x13 inch pan. In this case, after the first two hours rise, stretch the dough in the pan, add the oil and toppings and let rise again for about 45 minutes before baking. Also, I often halve the recipe to make just one focaccia and bake it in an 8 or 9 inch round or square pan. Same as above, in the case of just one dough, I stretch the dough in the pan, add the oil and toppings and let rise for about 45 minutes before baking.
Substitutions
- Instead of wholemeal spelt flour you can use light spelt.
- Also, the toppings are only a suggestion. You could use different olives, or omit; cherry tomatoes, or sundried tomatoes instead of roasted tomatoes. Or, you can simply sprinkle the top with herbs, evo oil, and coarse sea salt. Be creative in your kitchen.
You are going to love this Wholemeal spelt focaccia with olives and tomatoes. There is this wonderful crisped edge and the crust has a lovely nuttiness to it, also very airy and soft inside. The big bang comes with the intense flavor of the tomatoes, olives and the olive oil. The crust offer the perfect bed for these ingredients. Whether an accompaniment, or as a snack or appetizer, this focaccia is a win win in my books!
Enjoy!
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Wholemeal Spelt Focaccia with olives and tomatoes
Wholemeal spelt focaccia with olives and tomatoes is a great alternative to a regular focaccia. Wholesome and delicious, this focaccia is light, crispy on the edges, and soft inside. I topped it with sun dried black olives and roasted tomatoes. Lovely accompaniment to a meal or appetizer night.
- Total Time: 4 hours 15 minutes
- Yield: 2 x 9-inch focaccias 1x
Ingredients
- 500 g wholegrain spelt flour (you can use light spelt if you wish)
- 6 g fresh yeast, or 2 g active dry yeast
- 300 g lukewarm water
- 50 g evo oil
- 10 g salt
For the topping:
- evo oil
- sundried olives
- roasted tomatoes
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the spelt flour, the crumbled fresh yeast or active dry yeast, and some of the water.
- Mix on low speed and when the dough starts to form, add the salt, the oil, and the remaining water. Mix on medium speed for at least 5-6 minutes, or until the dough pulls away from the sides of the bowl and looks and feels smooth.
- Place the dough into an oiled bowl, oil the top, cover it with plastic wrap, and let it rise for 2 hours at room temperature, away from cool air.
- After this time, place the dough on a work surface and with a knife or bench scraper divide it into 2. Gently, shape them into 2 balls, then, place each into an oiled bowl, oil the top, and let rise for 2 more hours.
- After that, grease two 9-inch round pans with oil and place one dough inside each pan, streatching it to the edges with your fingertips, creating little dimples. Drizzle more evo oil on top, add chopped sundried olives and roasted tomatoes.
- Bake both together in the preheated oven at 425°F/250°C for about 15-18 minutes.
- Take both focaccias out of the oven, let cool slightly. I usually brush the top with evo oil, it gives a nice shine and an additional flavor.
- Unmold, place on a wood board, and cut into slices.
Notes
You can succesfully halve the recipe and make only 1 focaccia, round or square.
If you want, you can use the whole dough to make a bigger focaccia using a rectangular pan.
The toppings are only a suggestion, although very tasty. You could use different olives, or omit; cherry tomatoes, or sundried tomatoes instead of roasted tomatoes. Or, you can simply sprinkle the top with herbs, evo oil, and coarse sea salt. Be creative in your kitchen.
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Keywords: focaccia, spelt flour, olives, tomatoes, healthy, vegan, italian, delicious, bread
I love baking and kneading dough because it takes me to a happy place in my soul.
Ramya says
sorry just saw this now will be making this on thursday or friday after work can i make this one day advance let me know as i have busy schedule at work everyday in Singapore i love focaccia and italian food sooooooooooooo much perfect for my office and home snacks with nandos lemon herb sauce will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Thank you, Ramya! Focaccia is a great snack!
Gloria says
OMG homemade bread is the best. Finding really good gluten-free bread is not easy. This will be a hit for sure.
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Thanks, Gloria! Unfortunately spelt is not gluten free but it is tolerated to those who have just a mild intolerance to gluten. It is a delicious focaccia nonetheless, though 😉 !
Bernice says
Yummo! It looks like I'll have to go buy some spelt flour as you have so many delicious recipes featuring this unique flour. Have you ever let this do a longer ferment in the fridge overnight?
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You're so right, Bernice, I have so many spelt flour recipes on the blog 😉 . I love it a lot! No, I haven't, but I am assuming it would work just fine. Thank you!
Kayla DiMaggio says
I have never worked with spelt before but this was so easy and delicious! I am so excited to make this again to share with others!
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Thank you! I love spelt flour! Hope I inspired you to use it more, it's a great flour for baking!
Tristin says
Those sun dried olive and roasted tomatoes are calling my name! Excited to try this wholemeal spelt focaccia.
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Thanks! They add such a salty umami flavor to the focaccia!
Liz says
Homemade bread is the best! This recipe sounds delicious!
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Thank you! Yes, it's so rewarding to make bread and focaccia at home!
Veronika says
There is nothing better than the aroma of a homemade bread! Love the flavor combination and going to make it this weekend!
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Thanks! Yes, the aroma that emanates from the kitchen while making bread and focaccia is wonderful! Enjoy!
Veronika Sykorova says
Oh my that looks amazing! I haven't come across spelt focaccia yet so, they all just have white flour. I'm excited to make this one!
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Amy Nash says
Not only is this a delicious tasting bread, but it's beautiful as well! And it made my house smell so good while it was baking!
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Sharon says
This rustic focaccia is the perfect bread to go with a hearty stew or pasta dinner.
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Tammy says
I have a bag of spelt in the pantry that I was thinking about but unsure what to make with it. Your foccacia looks wonderful! Cannot wait to give it a try.
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