Herbed Spelt Focaccia

Herbed Spelt Focaccia

Nutty spelt flour and fresh herbs give this dimpled focaccia a rustic, earthy crust.

Total 3 hr Makes 12 slices Calories 186/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This focaccia swaps part of the all-purpose flour for whole spelt, lending a slightly nutty flavor and tender crumb beneath a crisp, olive-oil-crackled crust. Fresh rosemary and thyme are pressed into the dough before baking, filling the kitchen with fragrance. Serve it alongside soups and salads, or split for sandwiches.

Ingredients

  • 2 cups whole spelt flour
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water
  • 6 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon flaky sea salt, for topping

Method

  1. In a large bowl, whisk together the spelt flour, all-purpose flour, instant yeast, fine sea salt, and sugar.

  2. Add the warm water and 3 tablespoons of olive oil to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

  3. Knead the dough on a lightly floured surface for 5 minutes, or mix on low speed with a dough hook, until smooth and elastic.

  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  5. Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and tilt to coat the bottom and sides evenly.

  6. Turn the risen dough into the prepared pan and gently stretch and press it toward the edges with oiled fingertips.

  7. Cover loosely and let the dough rest and rise again until puffy and relaxed in the pan.

  8. Preheat the oven to 425°F.

  9. Using oiled fingers, press deep dimples all over the dough, reaching nearly to the bottom of the pan.

  10. In a small bowl, stir together the remaining 1 tablespoon olive oil, rosemary, thyme, and garlic, then drizzle evenly over the dimpled dough. Sprinkle with flaky sea salt.

  11. Bake until deep golden brown and the center is cooked through, 25 to 30 minutes.

  12. Remove from the oven and transfer to a wire rack. Cool for at least 10 minutes before slicing.

Rate this recipe

★ 4.0 (1)

Herbed Spelt Focaccia

This focaccia swaps part of the all-purpose flour for whole spelt, lending a slightly nutty flavor and tender crumb beneath a crisp, olive-oil-crackled crust. Fresh rosemary and thyme are pressed into the dough before baking, filling the kitchen with fragrance. Serve it alongside soups and salads, or split for sandwiches.

3 hr 12 slices 186 cal

Ingredients

  • 2 cups whole spelt flour
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water
  • 6 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon flaky sea salt, for topping

Method

  1. 1

    In a large bowl, whisk together the spelt flour, all-purpose flour, instant yeast, fine sea salt, and sugar.

  2. 2

    Add the warm water and 3 tablespoons of olive oil to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

  3. 3

    Knead the dough on a lightly floured surface for 5 minutes, or mix on low speed with a dough hook, until smooth and elastic.

  4. 4

    Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  5. 5

    Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and tilt to coat the bottom and sides evenly.

  6. 6

    Turn the risen dough into the prepared pan and gently stretch and press it toward the edges with oiled fingertips.

  7. 7

    Cover loosely and let the dough rest and rise again until puffy and relaxed in the pan.

  8. 8

    Preheat the oven to 425°F.

  9. 9

    Using oiled fingers, press deep dimples all over the dough, reaching nearly to the bottom of the pan.

  10. 10

    In a small bowl, stir together the remaining 1 tablespoon olive oil, rosemary, thyme, and garlic, then drizzle evenly over the dimpled dough. Sprinkle with flaky sea salt.

  11. 11

    Bake until deep golden brown and the center is cooked through, 25 to 30 minutes.

  12. 12

    Remove from the oven and transfer to a wire rack. Cool for at least 10 minutes before slicing.