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.
- 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
- 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.
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.
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Keywords: focaccia, spelt flour, olives, tomatoes, healthy, vegan, italian, delicious, bread