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A no-knead spelt focaccia bread with a crisp olive-oil top and soft, nutty crumb — inexpensive homemade bread made with just your hands.
I’m a baker at heart — bread is the thing I never get tired of making.
This spelt focaccia is one of my favorites because it gives you everything you love about focaccia, with the warm, nutty depth that whole spelt brings.
It’s got that crisp, olive-oil-crackled top and a soft, open crumb underneath.
I don’t eat bread every day, but when I do, homemade is the best — and honestly still one of the most inexpensive things you can bake.
A bag of spelt flour, a little yeast, some good olive oil, and you’ve got a loaf that beats anything from the store.
My kids love it, and I love that spelt focaccia comes together with just a bowl and your hands — no mixer needed.
One thing to know about spelt: its gluten is more delicate than regular wheat, so this dough is all gentle stretch-and-folds, not machine kneading. Treat it kindly and it rewards you.
Why You’ll Love This Spelt Focaccia
It’s made with whole spelt flour, so it has more flavor and a lovely nuttiness you don’t get from plain white focaccia.
It needs no stand mixer — just your hands and a bowl. It’s inexpensive, made from pantry staples, and endlessly useful: we tear it warm from the pan, use it for sandwiches, and serve it alongside soups and salads.
And like all good focaccia, that generous pour of olive oil top and bottom gives you crisp edges and a tender middle.
How to Make Spelt Focaccia
- In a bowl, stir together the warm water, honey, and yeast. Let it sit a few minutes until foamy.
- Add the spelt flour, salt, and 1.5 tbsp olive oil. Mix into a shaggy dough.
- Instead of kneading, do a set of gentle stretch-and-folds: grab one edge of the dough, stretch it up, and fold it over the center. Turn the bowl and repeat 4 times. Do this a couple more times over the next 20 minutes.
- Cover and let the dough rise for about 1 hour, until puffy.
- Pour 2 tbsp olive oil into a pan and transfer the dough in. Stretch it gently to fill the pan and dimple the surface all over with your fingers.
- Drizzle the remaining 2 tbsp olive oil on top and sprinkle with flaky salt.
- Bake at 220°C (425°F) for 20–25 minutes, until golden and crisp.
Tips for the Best Spelt Focaccia
- Handle spelt dough gently — its gluten is fragile, so stretch-and-folds work far better than kneading.
- Don’t skip the olive oil in the pan; it’s what crisps and almost fries the bottom of the focaccia.
- Dimple deeply with oiled fingers so the top holds little pools of oil as it bakes.
- Spelt dough is a little stickier and softer than regular wheat — that’s normal, resist adding too much extra flour.
- Flaky salt on top right before baking makes every bite pop.
Serving Ideas
We eat this spelt focaccia warm, straight from the pan, but it’s just as good the next day. Split it for sandwiches — it holds up beautifully to anything from grilled veggies to deli fillings.
Serve it alongside soup, dunk it in good olive oil, or tear it into a summer salad. It’s the kind of homemade bread that turns a simple meal into something special.
More Bread Recipes
If you love this spelt focaccia, here are a few more homemade breads to try:
- Focaccia (All-Purpose Flour) — the classic white-flour version, soft and crisp.
- Homemade Brioche Buns — buttery, tender, perfect for burgers.
- No-Knead Bread — a crusty artisan loaf with almost no effort.
FAQ
Can I use a stand mixer for spelt focaccia?
I don’t recommend it. Spelt’s gluten is more delicate than regular wheat, and machine kneading can overwork it. Gentle hand stretch-and-folds give the best texture.
Is spelt flour healthier than regular flour?
Spelt is an ancient grain with a nuttier flavor and slightly different nutrition, but the reason I love it here is taste. If you’re sensitive to modern wheat, some people find spelt easier to digest — but it does contain gluten.
Can I make the dough ahead?
Yes. After the folds, you can refrigerate the dough overnight for a slow rise and even better flavor. Bring it to room temperature, stretch into the pan, and bake as usual.
Why is my spelt dough so sticky?
Spelt absorbs water differently and its dough is naturally softer and stickier than wheat. Resist adding lots of extra flour — oiled hands make it much easier to handle.
Spelt Focaccia
Ingredients
- 250 g whole spelt flour
- 200 g warm water
- 1 tsp instant yeast
- 1 tsp honey
- 1 tsp salt
- 1.5 tbsp olive oil, for the dough
- 2 tbsp olive oil, for the pan
- 2 tbsp olive oil, for the top
- Flaky salt, for sprinkling
Instructions
- Stir together the warm water, honey, and yeast. Let sit until foamy.
- Add the spelt flour, salt, and 1.5 tbsp olive oil. Mix into a shaggy dough.
- Do a set of gentle stretch-and-folds in the bowl. Repeat a couple more times over 20 minutes.
- Cover and rise for about 1 hour, until puffy.
- Pour 2 tbsp olive oil into a pan, add the dough, stretch to fill, and dimple all over. Drizzle with the remaining 2 tbsp olive oil and sprinkle with flaky salt.
- Bake at 220°C (425°F) for 20–25 minutes, until golden and crisp.
Notes
The olive oil in the pan crisps the bottom, so don’t skimp.
Spelt dough is naturally soft and sticky; oiled hands help.
Refrigerate overnight for a slow rise and deeper flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
