Wholemeal Spelt Focaccia with Olives
60—90 Min
The best focaccia by far is found in Mediterranean countries. It's hard to believe that you can make this delicious bread yourself at home with the right ingredients and a little elbow grease, but this recipe enables you to do just that! Delicious essential oils from the rosemary give the focaccia its wonderful Mediterranean flavor.
Ingredients 4 Portions
- 300 gWholemeal spelt flour
- 200 gWheat flour, smooth
- 330 mlWater, lukewarm
- 1 pkg.Yeast, dried
- 1 tsp.Unrefined cane sugar
- 3 tbsp.Olive oil
- 120 gGreen and black olives
- 1 pinchSea Salt, Coarse
For coating and sprinkling
- 3 tbsp.Olive oil
- 1 tsp.Rosemary, Chopped
- 1 pinchSea Salt, Coarse
Preparation
- 1
Sift the flour into a mixing bowl. Add the yeast, salt and sugar.
- 2
Add the water and the olive oil and knead into a smooth dough.
- 3
Pit the olives, roughly chop them and then add them to the dough and quickly knead through.
- 4
Sprinkle the ball of dough with flour, cover with a dish towel and leave to prove in a warm place for 30 minutes.
- 5
Place the dough onto a baking tray lined with baking parchment and shape into a 2 cm-thick rectangle.
- 6
Use your fingers to make some holes in the dough, cover and allow to prove for a further 30–40 minutes.
- 7
Preheat the oven to 220°C (428°F) and bake the focaccia for 15 minutes using the convection oven setting until golden brown. Place a glass of water in the bottom of the oven to help get a good rise.
- 8
Meanwhile, mix the olive oil with roughly chopped rosemary, salt and extra-strong garlic.
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